It’s the beginning of tomato season here, which means: grab some not-yet-ripe tomatoes and get them fried! 🙂
Tomatoes are the last food left on my “Learn to Like” checklist. (Well, second to last just above eggplant. Bleh.) I am just not generally a fan, unless there are teeny amounts of small-diced pieces or unless they’re cooked (preferably with loads of garlic.)
But fried green tomatoes I like love.
I grabbed a couple beautiful green tomatoes from my mom’s garden and planned to make a very simple panko-coated tomato, but as I reached in my cupboard and saw a big box of saltines I thought that would be just as good but way more fun and unusual! It was a success 🙂 Hooray for saltine-crusted fried green tomatoes!
- 2 green tomatoes
- 10 saltine crackers
- 1/2 t onion powder
- 1/2 t garlic powder
- 1 t chili powder (I used a mild one, but you can use anything)
- 1/4 C almond milk
- 2 t Dijon mustard
- dash of hot sauce
- 1/4 C flour
- 2 T vegetable oil
- Crush saltines and combine with spices. Put mixture on a plate and set aside.
- Mix together almond milk, Dijon, and hot sauce in a shallow bowl and set aside.
- Put flour on a plate. Line up the flour, almond milk mixture, and saltines for a little breading station.
- Heat nonstick skillet over medium heat and add half the oil. Slice tomatoes and coat each slice in flour, then almond milk mixture, then saltine mixture and fry for about 3 minutes per side until hot and golden brown.
- Calories: 322; Calories from Fat: 158; Total Fat: 17.6g; Saturated Fat: 3.2g; Sodium: 375mg; Total Carbohydrates: 36.6g; Dietary Fiber: 3.5g; Sugars: 3.9g; Protein: 5.7g
I served mine with some vegan ranch dressing. You could make a little remoulade sauce to be more classic if you like! I love this one.