Crispy Fried Green Tomatoes with Vegan Remoulade

Ingredients

• 4 medium green tomatoes
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup plant-based milk
• 2 tablespoons cajun seasoning
• 2 cups vegetable oil
• 1 cup dill pickles
• 1 cup vegan mayo
• 2 tablespoons lemon juice
• 2 tablespoons capers
• 1 teaspoon garlic powder
• 1 teaspoon hot sauce
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Slice the green tomatoes into 1/4-inch thick rounds and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture.

2. 2

   In a shallow bowl, mix the all-purpose flour with 1 tablespoon of cajun seasoning, salt, and black pepper.

3. 3

   In another bowl, pour the plant-based milk. In a third bowl, combine the cornmeal with the remaining 1 tablespoon of cajun seasoning.

4. 4

   Pat the tomatoes dry with paper towels. Dredge each slice first in the flour mixture, then dip in the plant-based milk, and finally coat in the cornmeal mixture. Ensure they are well coated.

5. 5

   In a large skillet, heat the vegetable oil over medium-high heat until shimmering (about 350°F).

6. 6

   Fry the coated tomato slices in batches for about 3-4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.

7. 7

   Transfer the fried tomatoes to a plate lined with paper towels to drain excess oil. Keep warm in an oven set to 200°F while you fry the remaining tomatoes.

8. 8

   For the vegan remoulade, in a medium bowl, combine the vegan mayo, lemon juice, chopped dill pickles, capers, garlic powder, and hot sauce. Mix well and season with salt and pepper to taste.

9. 9

   Serve the crispy fried green tomatoes hot with a generous side of vegan remoulade for dipping.