American · Lunch
Fried Green Tomatoes (Dairy-Free)
Firm green tomatoes sliced thick, dredged in seasoned cornmeal and flour, then shallow-fried in vegetable oil until the crust turns golden and crisp. A dairy-free buttermilk substitute of soy milk soured with vinegar coats each slice. Served with a smoked paprika-spiked mayonnaise and fresh scallion.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
426Calories
7.7gProtein
20.8gFat
54.2gCarbs
6.2gSugar
6.5gFiber
1341mgSodium
0mgChol
2.1gSat Fat
289mgPotassium
32mgCalcium
1.8mgIron
0mcgVitamin B12
8.2mgVitamin C
vegetarian
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Slice the green tomatoes into 1/2-inch rounds and pat both sides dry with paper towel until no surface moisture remains.
2
Rest
Stir the white wine vinegar into the unsweetened soy milk and leave 10 minutes until it curdles.
3
Dredge
Combine cornmeal, all-purpose flour, half the smoked paprika, salt, and black pepper in a shallow bowl; dip each tomato slice in the soured soy milk then press into the cornmeal mixture.
4
Fry
Heat the vegetable oil in a heavy skillet over medium-high to 350°F, then fry the slices 2 to 3 minutes per side until deep golden and crisp.
5
Plate
Slice the scallion, stir the remaining smoked paprika into the dairy-free mayonnaise, spoon alongside the tomatoes, and scatter scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g green tomatoes
- 2/3 cup100g cornmeal
- 6 tbsp48g all-purpose flour
- 1/2 cup120ml unsweetened soy milk
- 2 tsp2 tsp white wine vinegar
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml vegetable oil, for shallow-frying
- 2 tbsp28g dairy-free mayonnaise
- 22 scallion
