Cornmeal Fried Green Tomatoes
Crackly cornmeal crust, tangy-tart tomato inside — pure Southern nostalgia.
What you'll need
- 3 firm green tomatoes, sliced ¼-inch thick
- ½ cup plant milk
- 1 tablespoon apple cider vinegar
- ½ cup whole-wheat flour
- 1 cup stone-ground cornmeal
- 1 teaspoon Cajun seasoning
- 2 tablespoons olive oil, for the pan
Let's cook
- 1
Stir the vinegar into the plant milk and let it sit a minute to make a quick vegan 'buttermilk' — it'll help the coating cling.
- 2
Set up two bowls: flour in one, and cornmeal mixed with the Cajun seasoning in the other.
- 3
Dip each tomato slice in the flour, then the plant-buttermilk, then press it firmly into the cornmeal so it's well coated.
- 4
Heat the oil in a skillet over medium-high and fry the slices 2–3 minutes a side, until deeply golden and crisp.
- 5
Drain on a rack and eat them hot, with a squeeze of lemon or a cool vegan remoulade.
Why this works
Green tomatoes are a Southern late-summer treasure — firm and tangy, perfect for frying. A cornmeal crust crisps up beautifully with just a little pan oil, so they stay light but shatter-crunchy.
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