If you’ve ever had the pleasure of biting into a golden, crispy, tangy fried green tomato, you know how hard it is to eat just one. This cornmeal-crusted vegan fried green tomatoes recipe brings all the charm of the Southern classic—minus the dairy and eggs. The tartness of firm green tomatoes is balanced beautifully with the crisp, flavorful crust, and when paired with a silky vegan aioli, it becomes something downright addictive. Whether you're diving into green tomato recipes for the first time or you’re a seasoned fan of fried tomatoes, this one is a keeper. It’s simple enough for weeknight cravings, yet fancy enough to serve at a gathering with friends.
Cornmeal-Crusted Vegan Fried Green Tomatoes with Aioli
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine American
Cast-iron skillet Ideal for even heat and perfect for shallow frying. A heavy-bottomed non-stick or stainless steel skillet works too.
Mixing bowls At least two—one for the crust mixture and one for the vegan egg wash.
Tongs or slotted spoon For safe flipping and lifting.
Cooling rack or paper towel-lined plate To drain excess oil and keep things crispy.
Blender or whisk To make the vegan aioli creamy and smooth.
For the Tomatoes
- 4 medium green tomatoes firm and unripe
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the Crust
- 1 cup cornmeal medium or fine grind
- 1/2 cup gluten-free all-purpose flour or regular AP flour if not gluten-free
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper optional, for a little heat
For the Vegan "Egg" Wash
- 1/2 cup unsweetened plant milk soy, almond, or oat
- 1 tbsp apple cider vinegar
- 2 tbsp ground flaxseed
- 1 tbsp hot sauce optional
For Frying
- Neutral oil like grapeseed, canola, or sunflower for shallow frying
For the Vegan Aioli
- 1/2 cup vegan mayo
- 1 garlic clove finely grated
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt to taste
Prep the Tomatoes
Slice the green tomatoes into 1/4-inch rounds. You want them thick enough to hold their shape, but not so thick they won’t cook through. Lightly sprinkle with salt and let them sit for 10 minutes on a paper towel. This helps draw out moisture and concentrate flavor.
Make the Vegan “Egg” Wash
In a shallow bowl, combine the plant milk, apple cider vinegar, flaxseed, and hot sauce. Stir well and let sit for 5–10 minutes until it thickens slightly—this acts as your vegan binder, replacing traditional egg wash.
Prepare the Cornmeal Coating
In another shallow bowl, mix together the cornmeal, gluten-free flour, smoked paprika, garlic powder, cayenne, salt, and pepper. This seasoned crust is what gives the tomatoes that satisfying crunch.
Bread the Tomatoes
Dip each tomato slice first in the vegan wash, letting the excess drip off, then press into the cornmeal mixture until well coated on both sides. Set them aside on a tray while you finish the batch.
Fry the Tomatoes
In a large skillet, heat about 1/2 inch of oil over medium-high heat. To test the oil, drop a little cornmeal into it—if it sizzles, you're ready. Carefully place the coated tomato slices in the pan, cooking for about 3 minutes per side, or until deep golden brown. Don’t overcrowd the pan.
Once fried, transfer the tomatoes to a cooling rack or a paper towel-lined plate to drain.
Make the Vegan Aioli
While the tomatoes are cooling slightly, whisk together vegan mayo, grated garlic, Dijon mustard, lemon juice, and a pinch of salt. Taste and adjust seasoning. You can also blend this if you prefer a silkier texture.
Serve
Pile the fried green tomatoes onto a platter and serve with a side of vegan aioli for dipping. If you like, garnish with fresh herbs like parsley or basil.
Pairings
These vegan fried green tomatoes shine on their own, but pair them right and you’ve got a meal that sings.
- Main Course: Serve alongside a hearty vegan jambalaya or black-eyed pea stew. The crunch of the tomatoes offers the perfect contrast to saucy mains.
- Salads: Layer over a bed of arugula with roasted corn and a drizzle of balsamic reduction for a light lunch.
- Drinks: A chilled glass of Sauvignon Blanc or a citrusy iced tea cuts through the richness beautifully.
- Party Platter: Pair them with vegan fries, baked okra, and a spicy dipping trio for a Southern-style appetizer board.
FAQs
1. What kind of green tomatoes should I use?
Look for firm, unripe green tomatoes. These are not the same as tomatillos or heirloom varieties that are green when ripe. You want tomatoes that are still tart and not juicy—this is what gives fried green tomatoes their signature flavor and texture.
2. Can I make this recipe gluten-free?
Absolutely! This is already a gluten free fried green tomatoes recipe if you use a gluten-free flour blend for the crust. Just make sure your cornmeal is certified gluten-free too.
3. Are these the same fried tomatoes from Fried Green Tomatoes (the movie)?
Yes! This dish has cultural roots in the South and was popularized even further by the movie Fried Green Tomatoes and the character Idgie Threadgoode. If you're craving that old-school diner feel, this dish brings it right to your kitchen.
4. Can I bake or air-fry these instead of frying?
You sure can. For a lighter take, you can air fry them at 400°F for 12–15 minutes, flipping halfway through. Spritz with oil for extra crispiness. Baking is also an option at 425°F for about 20 minutes. Just keep in mind that shallow frying delivers the most classic texture.
5. How can I store and reheat leftovers?
Leftover fried green tomatoes can be refrigerated in an airtight container for up to 2 days. Reheat them in an oven or air fryer to bring back that crispy texture—microwaving will make them soggy.
