Tart and tangy, crunchy on the outside, and soft and juicy on the inside, these vegan fried green tomatoes are the perfect way to use up any unripe tomatoes you may have lurking around.
Fried Green Tomatoes At The Whistlestop Café is one of my all-time favourite films, and I’ve watched it about a hundred times. OK, maybe six or seven. An argument could be made for eight. Anyway, my point is, I’ve watched it quite a lot. And each time, I’ve wondered what actual fried green tomatoes taste like.
Presumably, pretty darn good, given how popular they seem to be.
After years of wondering, I finally got to try them in 2013. Not in Alabama. Not in New Orleans. But in Chiang Mai, Thailand.
Strange but true.
There’s a Mexican restaurant in the city, called Miguel’s, where they make pretty good food, including some foods from the southern states of the US. It’s also where I got to eat hushpuppies for the first time (and discovered that they are not, in fact, miniature hot dogs). Oh my, I love those so much!
Now, at this point, I should point out that the closest I’ve been to the American deep south is Los Angeles, which is to say not that close, and I’m absolutely certain that there are people in Chiang Mai who would tell me that the food at Miguel’s is as close to being authentically American/Mexican as raw phad Thai is… well, Thai! However, it doesn’t matter – the food tasted great, and didn’t make me ill. Surely that’s all that’s required? 😉
To Make Vegan Fried Green Tomatoes
I make no claim that these vegan fried green tomatoes are the same as you’d find in Alabama; for example, the cornmeal I have access to here might be vastly different. The sunflower oil I use to fry them in may impart a different taste. But I’m confident that you’ll love them regardless.
Fried green tomatoes are really simple to make but don’t use tomatoes that stay green once they’ve ripened, such as some heirloom varieties. They’ll be too squidgy and moist to fry properly, and will likely fall apart during cooking. Unripe tomatoes are firmer and have less moisture, so will hold together.
To make fried green tomatoes, basically, all you have to do is slice said tomatoes, coat the slices in cornmeal, and then fry ’em. How easy is that? Serve them hot with some spicy Louisiana remoulade sauce while watching Driving Miss Daisy, The Legend of Bagger Vance, O’ Brother Where Art Thou, To Kill A Mockingbird, or indeed, Fried Green Tomatoes At The Whistlestop Café!
If you like my Fried Green Tomatoes recipe, you’ll love these other comfort foods!
Vegan Fried Green Tomatoes
- easy and quick to make
- full of vitamin C
- not entirely bad for you!
- perfect movie night grub
Have you ever eaten vegan fried green tomatoes? And what’s your favourite deep South movie?
How To Make Vegan Fried Green Tomatoes
- 180 ml neutral oil (e.g. sunflower)
- 4 large unripe tomatoes
- 3 tbsp cornflour cornstarch
- 1 tsp white pepper
- ½ tsp sea salt
- 7 tbsp aquafaba
- 9 tbsp coarse cornmeal or polenta
- Wash the tomatoes, then cut each one into four slices.
- Mix the cornflour (cornstarch) with the salt and pepper, and place into a shallow dish.
- Put the aquafaba into another dish, and the cornmeal into a third.
- Dip a slice of tomato into the cornflour, making sure each side is coated, then coat it in aquafaba, and finally, in the cornmeal. Repeat for the rest of the tomato slices, and set aside.
- Drop a few crumbs of cornmeal into the oil – if they immediately start to bubble vigorously, the oil is hot enough.
- Carefully put four coated slices into the hot oil, and fry for 3-4 minutes each side, until golden brown. Remove from the oil, and place onto paper towels to drain. Repeat for the rest of the tomatoes, frying the slices in batches of four.
- Serve immediately with spicy remoulade sauce and a cold beer!
- These fried green tomatoes don’t store well, so they are best eaten as soon as they’re cooked.
- 1 cup = US cup = 240 ml
- 1 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml