Fried Green Tomatoes


3/4 cup flour

1/2 cup cornmeal

1 teaspoon onion powder

1 teaspoon fine sea salt

A pinch of pepper

1/2 cup unsweetened plant-based milk

3 large green tomatoes

1/4 cup coconut oil for frying

Perheat your oven to 200 for keeping tomatoe slices warm after frying.

In a pie pan, mix flour, cornmeal, onion powder, salt and pepper.

In anotherpie pan, pour plant-based milk, then set both aside.

Slice green tomatoes into ¼” thick slices.

Heat a large fry pan over medium heat, and add two tablespoons of oil.

Dip tomato slices into non-dairy milk, then into the flour cornmeal mixture, making sure to coat them well.

Without crowding, put breaded tomato slices into the pan and cook until golden brown.

Put cooked slices on a paper towl lined platter and keep warm in the oven.

Repeat until tomatoe slices have all been fried, adding more oil as necessary.

If you’d like, sprinkle with a pinch more salt while hot.

Serve immediately. Enjoy!
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