Ever since watching the movie “Green Fried Tomatoes”, I have been wanting to try this Southern classic. I have never actually found them on any menu, but eventually made them myself after Corey shared them on her Instagram.
Served on a sandwich, they tasted really amazing (they have to because they’re fried) with their firm, juicy inside and crunchy crust! 🙂
Ingredients:
- 3 firm, green tomatoes
- 3/4 cup buttermilk (3/4 cup unsweetened plant milk mixed with 1 tablespoon white or apple cider vinegar and let sit for 10 minutes to act as buttermilk)
- 1 cup gluten-free all purpose flour
- 1 slice gluten-free bread
- 1 tsp sea salt
- 1 tsp black pepper
- Pinch paprika
- Pinch cayenne pepper
- Pinch onion powder
- Coconut oil for the pan
Instructions:
- Wash tomatoes and slice into 1/4-1/2 inch slices.
- Pour butter milk into a bowl and soak tomatoes for 20 minutes.
- Add flour, bread and spices into a food processor and blend to create a fine breading.
- Place the mixture in a shallow dish, take the tomatoes out of the buttermilk and place them in flour mixture to coat them from both sides.
- In a pan, heat 1 tbsp coconut oil over medium – high heat. Add tomatoes to pan and cook on both sides for 2 minutes each to lightly brown the outside.
- Place on parchment lined baking sheet in the oven at 425 °F for 8 minutes. Optional serving on a sandwich. 🙂

Green Fried Tomatoes
2016-09-25 15:36:10

Fresh green tomatoes in a crispy breading, served on a sandwich.
Ingredients
- 3 firm, green tomatoes
- 3/4 cup buttermilk (3/4 cup unsweetened plant milk mixed with 1 tablespoon white or apple cider vinegar and let sit for 10 minutes to act as buttermilk)
- 1 cup gluten free flour
- 1 slice gluten free bread
- 1 tsp sea salt
- 1 tsp black pepper
- Pinch paprika
- Pinch cayenne pepper
- Pinch onion powder
- Coconut oil for the pan
Instructions
- Wash tomatoes and slice into 1/4-1/2 inch slices.
- Pour butter milk into a bowl and soak tomatoes for 20 minutes.
- Add flour, bread and spices into a food processor and blend to create a fine breading.
- Place the mixture in a shallow dish, take the tomatoes out of the buttermilk and place them in flour mixture to coat them from both sides.
- In a pan, heat 1 tbsp coconut oil over medium - high heat. Add tomatoes to pan and cook on both sides for 2 minutes each to lightly brown the outside.
- Place on parchment lined baking sheet in the oven at 425 °F for 8 minutes. Optional serving on a sandwich. 🙂
Adapted from The Plantiful Blonde
Adapted from The Plantiful Blonde
Our Vegan Revolution https://www.ourveganrevolution.com/
Zutaten:
- 3 feste, grüne Tomaten (spezielle Sorte, keine unreifen Tomaten 😉 )
- 180 ml vegane “Buttermilch” (= 180 ml ungesüßte Pflanzenmilch + 1 EL Essig oder Apfelessig, 10 Minuten stehen gelassen)
- 130 g glutenfreies Mehl
- 1 Scheibe glutenfreies Brot
- 1 TL Meersalz
- 1 TL schwarzer Pfeffer
- Prise Paprikapulver
- Prise Cayennepfeffer
- Prise Zwiebelpulver
- Kokosöl zum Braten
Zubereitung:
- Tomaten waschen und in etwa 1 – 2 cm dicke Scheiben schneiden.
- “Buttermilch” in eine Schale geben und Tomaten darin für 20 Minuten einweichen.
- Mehl, Brot und Gewürze in einem Mixer zu einer feinen Panade mahlen.
- Die Panade in einen tiefen Teller geben. Die Tomaten aus der “Buttermilch” nehmen und in der Panade wenden.
- In einer Pfanne 1 TL Kokosöl bei mittlerer – starker Hitze schmelzen. Tomaten hineingeben und von beiden Seiten 2 Minuten goldbraun anbraten.
- Die Tomaten nun auf einem mit Bakpapier ausgelegten Backblech für 8 Minuten bei 220 °C backen. Dann z.B. auf einem Sandwich servieren.