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We got a few green tomatoes in our CSA this week and I immediately thought of my childhood favorite, fried green tomatoes. Growing up in Virginia, I’ve been lucky enough to eat FGT a handful of times, my favorite being after picking up fresh tomatoes and corn at the Chesterfield Berry Farm.
While I remember fried tomatoes being one of my favorite summer treats, I also remember the pile of oil they left behind. These are lighter on grease but still crunchy and flavorful. These make a perfect light meal paired with corn on the cob or a green salad.
2 large green tomatoes (unripe tomatoes)
1 cup cornmeal
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 cup all-purpose flour
1 cup unsweetened, unflavored almond milk (or other unflavored milk you have on hand)
1 lemon (optional)
Combine cornmeal, pepper, salt, cayenne pepper, and flour in a bowl. Add almond milk to another bowl.
Slice the tomatoes relatively thin, a little bigger than 1/4″ thick.
Heat 1/4 cup canola oil in a cast-iron or non-stick skillet pan. Check to see that the oil is hot- if you shake a little bit of cornmeal into the hot oil it should sizzle and crisp up.
Dip the tomato slice into the milk, then the cornmeal, and then into the pan. Cook about 3 minutes per side. Remove from the pan and allow to rest on a paper towel to absorb some of the oil. Squeeze a little fresh lemon juice over the tomato slices while they are still hot. Then eat, eat, eat and enjoy these last weeks of true summer! Hopefully you love them as much as I do.
Per serving (6): 278 calories, 20g fat, 25g CHO, 3.3g fiber, 3.7g protein
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