Every summer I eagerly wait for tomato season to start, simply so I can make fried green tomatoes! Seriously, I could eat them every single day. I love all tomatoes actually, but fried green tomatoes are a whole different level of love for me. For this recipe, we paired vegan fried green tomatoes with a perfect roasted red pepper and garlic remoulade and vegan feta. It’s the perfect light summertime side or meal. So if you are growing tomatoes, go ahead and pick some green ones and fry them up. You can also normally find green tomatoes (in the south anyways) in grocery stores in the summer months, as well. Fingers crossed you find some, and love this easy southern staple as much as we do!
2 - 3 green tomatoes
1/3 cup all purpose flour
1/3 cup panko bread crumbs (many are not vegans so be sure to check)
1/3 - 1 cup plain unsweet non dairy yogurt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried parsley
1/2 cup Roasted Red Pepper and Garlic Remoulade (if refrigerated, allow it to come to room temperature)
vegan feta cheese, homemade or store bought
1/4 cup fresh basil
neutral oil for frying, like grassed or canola
Slice tomatoes about 1/4 of an inch thick. Sprinkle with a little salt.
Add the yogurt to a shallow dish. In a separate shallow dish, add the bread crumbs, flour and seasonings and given them it a stir.
Start by dipping and coating the tomatoes slices in the yogurt. Next dip them into the flour and bread crumb mixture, making sure they are fully coated.
Line a baking sheet with a few paper towels and place a wire cooling rack on top.
Heat a large skillet over medium heat with an inch or so of oil. Once the oil is nice and hot, add 3 or 4 tomato slices at a time. Allow them to fry on each side for a few minutes or until they are crispy and golden brown.
Let tomatoes cool on the wire rack for a few minutes. This helps extra oil drip off as well.
Repeat with remaining tomatoes.
To serve, add a few spoon fulls of remoulade on a plate. Stack 3 tomatoes on top and sprinkle with feta and some fresh basil.
Serves 3 - 4.
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