Because coommmmmeeeee onnnnn!!! Look at them!!!! I mean first off, finding green tomatoes in Southern California is a small feet of victory in and of itself. No, I don't want effin tomatillo!! Thank the Lord for Whole Foods and heirloom green tomatoes that cost WAY too much, but were totally worth it!!! Second, I looked up a recipe or two and was super disappointed by what vegans thought a fried green tomato should be comprised of, like come on, are they even from the South!?!? Doubtful! I had to figure it out on my own and as it turns out, I am a super awesome Southern girl. Made enough for 2-3 very hungry people
2 huge green heirloom tomatoes, sliced thin
1 cup of unsweetened Almond Milk blended with 2 tablespoons of Flaxseeds
1 cup flour for dredging + 1 cup for breading mixture
1 cup fine yellow cornmeal
2 teaspoons of garlic powder
1 teaspoon of salt + a little more to help draw out moisture
A pinch of cayenne pepper
Safflower oil for shallow frying
So I started by sprinkling the tomatoes with salt and let them sit for nearly an hour. Then wipe them off with a damp paper towel. Start about an inch of oil going in a frying pan. Put the milk mixture in one bowl, flour in one, and the flour/cornmeal mixture with the spices in another. So this is a 3 dipper. First, tomatoes go into the flour. Second, into the milk "egg" mixture. And thirdly, into the breading. Once the oil is all warm and bubbly start frying!! Flip when they are golden brown and then set on a paper towel lined plate to soak up the extra oil! Enjoy with some mashed tatos, corn on the cob, some cornbread, and the only thing missing from my meal string beans!
I think that if you wanted to health this up that it would be really easy to get a tasty and delicious result without frying. I would bake at 450 on a wire tray placed on a sheet pan. I would think a solid 30-35 minutes would crisp them up just nicely!!