It was a rough summer for our tomatoes; the consistent rain we got early on left our plants with a fungal infection, making many of them stunted or dying. It’s been hot and dry for the second half of the summer, though, so we do have some nice looking green tomatoes - perfect for frying! Meghan has concocted a great vegan, gluten-free recipe for fried greens, and now is the perfect time to enjoy these savory little slices.
6 medium green tomatoes
Sea salt to taste
1 C. brown rice flour
½ t. cumin
1 t. onion powder
Pinch cayenne powder
1 C. cornmeal
Vegetable oil for pan frying
Prep time: 10 min
Cook time: 5-15 min, depending on pan size
Yield: 4-6 servings
-Heat a frying pan on medium-high, adding enough oil to halfway submerge your tomatoes.
-Wash and cut the tomatoes into thick slices.
-Sprinkle with sea salt and let them soak it up.
-Measure the cornmeal into one bowl and the remaining dry ingredients in another, mixing with a spoon.
-Cover both sides of each tomato slice in the flour, then roll in the seasoned cornmeal.
-Pan fry on each side for 2-3 min or until the cornmeal is golden brown, and set on paper towels once done.
These are best served immediately with some pizza sauce or chunky salsa.