Summer is the season when I feel the most Southern. Delicacies that I can find only at farm stands and farmers’ markets a few months out of the year–juicy peaches, ripe tomatoes, tender summer squash, sweet watermelon, and fresh lima beans and field peas–bring back memories of the “vegetable meals” my mother made when I was growing up in Louisiana. Though bits of meat may have been used sparingly as seasoning, the real stars of the summertime table were the bowls of steaming green beans, creamy casseroles of squash and corn, fresh butterbeans in pools of savory “pot likker,” wedges of hearty cornbread, and crunchy slices of fried green tomatoes.
Fried green tomatoes is one of those traditional Southern dishes that everyone in the South makes a different way. It’s understandable that with states as different as Virginia and Texas forced under the same umbrella of “Southern,” there will be regional differences in recipes, but beyond regional differences, there are family traditions. One family in Starkville, Mississippi, may coat their green tomatoes in seasoned flour, while right down the road in Columbus another family prefers their tomatoes dredged in cornmeal. The variations are endless, but the three constants are green tomatoes, salt, and pepper. And frying, can’t forget the frying, which, rebel that I am, I just have to do.
My mother didn’t prepare fried green tomatoes very often, but when she did make them, she used cornmeal and got it to stick to the tomatoes by dipping them in an egg mixture first. So that’s what I do, except in my case a mixture of ground flax seeds and water takes the place of the egg and my oven takes the place of a greasy skillet.
The wonderful thing about preparing oven-fried green tomatoes–besides reducing the fat–is that you can prepare several other oven-cooked vegetables at the same time. I roasted okra and yellow squash next to my green tomatoes while a pot of fresh pinto beans spiked with home-grown jalapenos bubbled on the stove and a rice cooker full of basmati brown rice scented the air with its nutty aroma. Mmmm, say what you will about heat and humidity, life in the South is good.
Oven-Fried Green Tomatoes
Ingredients
- 1/2 cup water
- 1 1/2 teaspoon ground flax seed
- 1/2 cup cornmeal
- 1/4 cup quinoa flour or other flour
- 1 teaspoon cornstarch or other starch
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon salt
- 4 large green tomatoes
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper or silicone baking mat.
- Combine the water and ground flax seeds in a blender and blend at high speed for 30 seconds. Pour into a wide, shallow bowl and allow to sit for a few minutes to thicken slightly.
- In another wide bowl or plate, combine remaining ingredients (except tomatoes). Cut tomatoes into slices about 1/4 to 1/2-inch thick. Submerge a tomato slice in the flax-water, allow excess to drip off, and place slice into cornmeal mixture. Press lightly to make sure that bottom of slice is covered with cornmeal and turn to coat other side. Place on prepared baking sheet.
- When all tomato slices are coated, bake for 15 minutes, or until bottoms are golden brown. Turn and bake another 15 minutes to brown other side. Remove from oven and serve immediately.
Nutritional info is approximate.
Jeannette
Thanks for your vegan redux of a fave dish my dad made growing up. I havent had fried green tomatoes since I was a kid and I really appreciate your oven fried version. I am making these tonight with Collards and perhaps some corn bread. I’ll let you know how they turn out.
Jennifer
I had a bunch of tomatoes left on the vine and it got too cold for them to ripen so I was looking for something to do with them. I had dismissed fried green tomatoes due to the high fat content but it’s what I really wanted to make (having also had them in the south).
This recipe is delicious and so easy! The flax seed mixture worked like a charm getting the cornmeal to stick. My husband thought they were great too and he tends to turn his nose up at “oven-fried” items (I think on principle). It was so nice being able to eat fried green tomatoes without the guilt!
Paige Beauchene
Thanks! This recipe is awesome.
I had to trim some tomato plants gone wild this morning and helped myself to some lovely green tomatoes. I used cornmeal and whole wheat pastry flour for the dry coating, mixed with some cayenne pepper and seasoned salt. I used the same coating for eggplant and a few baby-zucchini I picked this morning.
I was a little worried when I had to turn everything at 15 minutes, there wasn’t much browning at that point. After the second 15, everything was a lovely golden brown.
Excellent! Thank you.
Michael@noflournosugardiet
Beautiful photo of your healthy ‘fried’ green tomatoes. I love that a traditional, even classic Southern dish can be made not only healthy but vegan…great to know about the flax seeds and water as a modified egg binder.
Have you tried the mixture on french toast or other items that would call for it?
thanks!
Michael
Adam Nartowicz
My vegetarian wife has long espoused a diet without animal protein. Due to encroaching middle age and a serious bout of ill health, I have begun a low-fat vegan diet. Your fried green tomatoes have everything! Great taste, fat-free AND vegan! Thank you from the bottom of my taste buds!
jo
glad to see some gluten free stuff and yes vegan is delish.
Radhika Sarohia
Tried a quick stovetop version of this which didn’t work [my fault haha]
Pics look delicious though, will try again in the oven 🙂
Michelle DG
Mmm! Thank you so much for this recipe! I love fried green tomatoes, and now it’s not going to be one of “those” foods that I had to give up for my health!
Terry
The fried green tomatoes recipe has my mouth watering! I look forward to trying it. I haven’t made them in years since I gave up frying. Thanks for the reminder of how delicious they are and for the hope that I can make them in the oven to the satisfaction of my taste buds!
Gwen
These looked great but we just tried making these tonight and I have to say they did not turn out well at all. Followed all the instructions but the cornmeal/flour batter did not brown at all in the oven and was crumbling off when done. We ended up frying them in oil because they were basically inedible. Any tips on how you got yours to actually cook properly?