Thursday, November 3, 2011

Fried Green tomatoes

When I got a few green tomatoes in my CSA box, my heart sank a tiny bit because I knew green tomatoes signify the end of tomato season, when the temperature is too cool for tomatoes to ripen on the vine. Then I remembered hearing how folks in Texas used to go nuts over fried green tomatoes when I was growing up. I never had fried green tomatoes before because in the South they are generally fried in bacon fat, which doesn't really fare well for a vegetarian.

In an attempt to make *vegan* fried green tomatoes, I coated the green tomatoes in cornmeal and then pan fried them in olive oil in a nonstick skillet. I served these fried green tomatoes with smokey chipotle salsa, leftover from taco night. They were soo good!

If you prefer to coat the tomatoes in something that resembles a batter rather than loose cornmeal, you could add buttermilk or eggs to the cornmeal, but honestly you don't need it.

Fried Green Tomatoes 
1 lb green tomatoes
1/2 cup cornmeal
sea salt
freshly ground black pepper
crushed red pepper, to taste
up to 1/4 cup olive oil

Slice tomatoes into 1/2 inch thick slices. Add cornmeal to a small bowl and season generously with sea salt, black pepper and crushed red pepper. Dredge the tomato slices in the cornmeal. In a medium nonstick skillet, heat olive oil over moderate heat up to 1/8".  Fry tomatoes on each side, about two to three minutes per side. Drain on paper towels. Serve hot.


  1. they say frying makes everything better, but it makes green tomatoes much better :)

  2. You made three! That means one for each of you and one for me, right?? ;)

    I will totally be making these for A. Thanks for making them vegan!



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