In our neighborhood, my grandmother’s vegan fried green tomatoes were well-known. Although the recipe is quite straightforward, the food is wonderful!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 1 quart ice water, or as needed
- 4 firm green tomatoes, cut into 1/4-inch slices
- 1 cup canola oil, or as needed
- 2 cups self-rising cornmeal
- 2 cups all-purpose flour
- salt to taste
Instructions
- Pour ice water into a large bowl and add tomatoes; soak for 5 minutes.
- Meanwhile, heat 1/2 inch oil in a large skillet over medium-low heat.
- Combine cornmeal and flour in a medium bowl. Remove tomatoes from ice water, one at a time, and coat lightly in cornmeal mixture; shake off any excess.
- Working in batches, cook coated tomatoes in hot oil until edges are golden brown, about 4 minutes per side. Use a slotted spoon to remove tomatoes to a paper towel-lined plate. Sprinkle lightly with salt and serve hot.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Reviews
No messy milk and eggs. I have a friend that’s a old fashioned country cook(she’s 82) and she cooks them that way also. Fantastic!!! No problem with batter falling off.
Very simple, very well worth the effort in preparation ( by the way is minimal). I used 4 large tomatoes, and between my wife and I, there are 5 slices left. Sorry all.
Delicious and easy!
GREAT
Excellent
I find that Simple is best, the only thing done differently was salting (kosher ) tomatoes letting stand about 7-10 min. prior to frying in coconut oil.
They were bland and tasteless.. will not make again
This recipe is simple yet delicious. The ice cold water made the tomatoes firm and made the cornmeal/flour mixture stick like glue. I added 1 tbsp of salt and 1/8 tsp of black pepper. I will definitely be making this again! Thanks for the recipe
Excellent!
Now this is the perfect FGT! All the other recipes do the 3 stage breading. I’d rather have the flavor of the green tomatoes front & center instead of fading into the background with a thick coating of crumbs or cornmeal. The ice water works a treat for keeping the cornmeal stuck to the tomatoes. I used Martha White cornbread mix, which is what I always use for breading seafood. If you make FGTs often, treat yourself to a great kitchen tool… a serrated peeler. It’s made for peeling peaches, tomatoes, eggplant, etc.
Simple and delicious
I have made these 4 times all with the same result- I get sick from eating so many. I don’t know if I should put that in a review… But it means they are so good I can’t quit eating them. The cold water trick is essential and works great without the extra calories or cholesterol of eggs.
So easy and quick! Used regular corn meal and it came out fine. Made Chef John’s remoulade recipe (hot sauce, mayo, and relish) to go with it. Awesome!
These are appropriately named because they really were SIMPLE to make. No dipping in flour, then egg, and then in bread crumbs. Just right out of the ice water into the flour-cornmeal mixture and into the skillet. The tomatoes didn’t turn to mush, and they had a nice thin crust which stayed on well, not a heavy breading like many recipes have which often can interfere with the actual green tomato flavor. The only thing I did differently was to lightly sprinkle some sugar on the tomatoes instead of salt. This is always the way I’ve eaten them, and I think it works well with the tartness of the tomato. Enjoyed your recipe, thanks for sharing!
Wonderful! I think the ice water helped keep the tomatoes firm although the recipe didn’t mention that. Awesome taste! I would have taken a picture but they were eaten too quickly.
Just like both of my Mawmaws used to make! Wonderful recipe, thanks!