Vegan Crispy Fried Green Tomato Sandwiches
Hello & Happy Tuesday!!
If there is one thing I’m all about, it’s putting a fun modern vegan spin on Southern staples! One of my personal favorites? Fried Green Tomato Sandwiches! Believe it or not, this was one of the first concepts I explored on EDS back in 2014. Whether you love or hate tomatoes, there is something about this recipe that just brings you in regardless.
It’s crispy, crunchy, perfect for any season, and this version is dairy and egg free!
The biggest struggle with frying anything vegan style is that sometimes you can compromise the coating without animal products. However, with a few tweaks you can get the perfect coating, just like the traditional version!
Rather than using eggs, we opted for a flax egg and it made for the perfect substitution without modifying the texture or flavor.
What’s also fab about this recipe? It’s quick, easy, affordable, flavorful packing spices in the coating unlike other recipes, requires no milk or eggs, the coating is crisp, you can easily make these in bulk, you can throw the tomatoes on a salad or dip in the sauce and skip the buns, the sauce is just a spicy aioli that pairs well but you could also do a remoulade sauce, and it’s just such a staple!
If you love a good Fried Green Tomato Sandwich, you have to try this recipe!
Why this recipe is great:
Quick
Easy
Affordable
Crispy
Features flax eggs
Perfect for any season
Perfect with spicy aioli
Vegan Fried Green Tomato Sandwiches
- Total Time: 25 mins
- Yield: 2 sandwiches 1x
Ingredients
- 2 large green tomatoes
- 2 tbsp ground flax
- 1/2 cup almond milk
- 1 cup all purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 Tsps kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 1/2 cup avocado oil for frying
- 2 buns
- 1/4 cup spicy aioli
Instructions
- Slice tomatoes 1/2 inch thick or slimmer. Discard the ends.
- Whisk ground flax and almond milk together in a medium-size bowl.
- Scoop flour onto a plate.
- Mix cornmeal, bread crumbs, garlic powder, paprika, and salt and pepper on another plate.
- Dip sliced tomatoes into the flour to coat.
- Then dip the tomatoes into almond milk and flax mixture.
- Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat.
- Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. Season with salt.
- Serve warm on buns with lettuce and spicy aioli!
- Prep Time: 15 mins
- Cook Time: 10 mins
