Fried Green Tomato Recipe

Youngs_nyc_vegan_gluten free_Green Tomatoes_5.jpg

 Young's Fried Green Tomatoes

for 30 green tomatoes

dry mix for tomatoes:

1 cup brown rice flour

1 cup yellow stone ground cornmeal

batter for tomatoes:

2 cups yellow stone ground cornmeal

2 lbs  brown rice flour

2 Tbsp corn starch

2 tsp cayenne

2 Tbsp sea salt

4 cups (32 oz) almond milk

organic safflower or canola oil for frying

sea salt for finishing

2 cups (16 oz) water

Procedure:

1. preheat a large saucepan with 6 cups of oil to 325F - attach a candy thermometer ... it helps.

2. using firm, under ripe green tomatoes, core and slice tomatoes width-wise into 3/4 inch slices

3. in a small mixing bowl, combine the dry mix ingredients and whisk together

4. in a separate large mixing bowl for the batter, combine the cornmeal, brown rice flour, corn starch, cayenne and sea salt

5. slowly stir in the almond milk and water into the batter ingredients until fully incorporated

6. To fry: dredge both sides of the tomato slice in the dry mix, then shake off.  Submerge tomato slice in the batter, shake off and then drop into the hot oil.  Fry 4-6 slices at a time

7. remove from the oil, blot on towels and salt before serving.

Heirloom green tomatoes from Queens County Farm

Heirloom green tomatoes from Queens County Farm

Tomatoes get a coating of dry mix and a dipping into batter before being pan fried

Tomatoes get a coating of dry mix and a dipping into batter before being pan fried

Jessica Young plating the fried green tomatoes with some fresh ripe heirloom tomatoes, a spicy tomato paste and a basil coleslaw (everything on the plate is vegan and gluten-free)

Jessica Young plating the fried green tomatoes with some fresh ripe heirloom tomatoes, a spicy tomato paste and a basil coleslaw (everything on the plate is vegan and gluten-free)

the Fried Green Tomato dish served with Young's PB&J parfait at the Hester St Fair stand!

the Fried Green Tomato dish served with Young's PB&J parfait at the Hester St Fair stand!