Vegan Fried Green Tomatoes with Molcajete Salsa
Fried green tomatoes are a quintessential end-of-summer food that you can’t miss. I’ve given the traditional recipe a twist by making them vegan fried green tomatoes and served with a flavorful chunky tomato salsa for a Mexican touch. Serve as a snack or appetizer!
What are Fried Green Tomatoes?
Fried green tomatoes are a classic Southern dish made from firm, unripe green tomatoes that are sliced, coated in cornmeal or breadcrumbs, and pan-fried until golden and crispy, and traditionally served with dipping sauces.
But wait, did you know that fried green tomatoes were not invented in the American South?
Fried green tomatoes were actually first documented in the Northeast and Midwest, not the South. Food historian Robert F. Moss found early recipes in late-19th and early-20th-century Jewish and Midwestern cookbooks, with almost no trace of the dish in Southern cookbooks or newspapers until much later.
Many source state that what we all associate with Southern cuisine did not actually become widely spread across the South until the release of the popular 1991 movie Fried Green Tomatoes! Crazy, huh?!
In short: Yes, fried green tomatoes likely originated in the North/Midwest and only later became widely embraced in the South, thanks in large part to that beloved film.
Why You’ll Love This Recipe
• This recipe requires no eggs and no dairy making it a delicious vegan twist on a classic.
• Enjoy these vegan fried green tomatoes as an appetizer, a snack, or as a delicious fusion party food.
• Add a Mexican touch by serving with chunky molcajete salsa, and adding Mexican spices.
• It’s a delicious way to use up end-of-summer green tomatoes from your garden or farmer’s market.
Ingredients You’ll Need
Green Tomatoes: You’ll need regular green tomatoes, not the Mexican small green tomatillos with the husk.
Breading: You’ll need all purpose flour, and traditionally fine white cornmeal is used, but I like to instead use breadcrumbs, or panko breadcrumbs for a crispier texture. You can use gluten-free breadcrumbs or gluten-free panko for this recipe.
Spices: The seasoning varies greatly, but I like to use salt, ground black pepper, garlic powder, onion powder, cayenne pepper, paprika, and just a touch of ground cumin and dried oregano.
Unsweetened Dairy-Free Milk: You need your favorite neutral tasting plant milk for this. I used oat milk.
Oil for Frying: I use vegetable oil but you can also use corn oil, or canola oil, or use any neutral high-heat oil for frying.
Molcajete Salsa: This is made with ripe Roma tomatoes, white onion, garlic, green chile like serrano or jalapeños, cilantro, and salt.
Other Ingredients: If you’d like you can also serve with some lime wedges.
How to Make Vegan Fried Green Tomatoes with Salsa
Step 1: Make The Salsa
Place the tomatoes, onion, garlic, and chiles on a hot comal or dry pan and roast until charred on all sides. You could also place the veggies under the broiler. Blend the blackened veggies in a molcajete (mortar and pestle) with the salt and cilantro until you have a chunky salsa to your taste. Alternatively you can pulse in the food processor or blender.
Step 2: Prep the Tomatoes
Slice green tomatoes into even thick round slices. Sprinkle lightly with salt and set on a towel for 10 to 15 minutes to draw out moisture. Pat dry to remove excess moisture so that it can help the coating stick better.
Step 3: Mix the Breading
Pour the milk into a small bowl, then in another bowl combine the flour with a little salt and black pepper and set aside. In another bowl combine the breadcrumbs or panko with all the spices and mix until well combined. You can taste and adjust spices as desired.
Step 4: Dredge the Tomatoes
Dip and coat each tomato slice into the flour, then the milk, then dredge thoroughly in the breadcrumb mixture. Press the green tomato slices gently into the breadcrumbs so it sticks.
Step 5: Fry Until Crispy
Over medium-high heat, heat a cast iron skillet or frying pan with about 1/2 inch oil. Gently place the tomato slices into the hot oil, but do not overcrowd. Fry each tomato slice for about 3 to 4 minutes per side and until golden brown and crispy. Place the fried green tomatoes on a paper towel-lined plate to drain excess oil.
💡 Air Fryer Option:
Spray coated tomato slices lightly with avocado oil, arrange in single layer on the air fryer basket, and air fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway.
How to Serve Fried Green Tomatoes with Salsa
Pile the hot, crispy fried green tomatoes on a plate and serve immediately with the salsa on the side for dipping. Serve with lime wedges and squeeze the juice over a fried green tomato before topping or dipping into the salsa.
Some other fun and delicious ways to serve these fried green tomatoes would be as a topping for sandwiches, veggie burgers or vegan tortas, you could make some delicious tacos with them by smearing some crema over a warm corn tortilla and topping with avocado slices and the molcajete salsa or taquería salsa.
Be it that you serve these as an appetizer, snack, or fun taco filling, they pair perfectly with an ice-cold watermelon agua fresca or mango margarita.
If you don’t like salsa, you can still serve these with your favorite dipping sauce or some vegan mayo and hot sauce.
How to Store and Reheat
Allow leftovers to come to room temperature before storing in an airtight container or a Ziploc bag. They’ll keep fresh for about 4 days in the refrigerator. I don’t recommend freezing fried green tomatoes because they’ll become soggy.
Fried green tomatoes are best enjoyed fresh and crispy, but if you have leftovers, you can reheat them in the oven or air fryer to bring back that crunch.
To reheat in the oven, place them on a baking sheet and warm at 375°F (190°C) for about 8 to 10 minutes, flipping halfway through.
For an air fryer, heat at 350°F (175°C) for 3 to 5 minutes until hot and crisp again. I don’t recommend microwaving, because it makes the coating soggy.
Try These Mexican Appetizers Too
- Chorizo Cheese Dip Recipe
- Mexican Marinated Vegan Cheese and Tofu
- Cheese in Salsa
- Mexican Octopus-Shaped Hot Dogs with Fries
- Stuffed Aguacates
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Vegan Fried Green Tomatoes with Molcajete Salsa
Ingredients
- 4 large green tomatoes sliced into 1/4 inch thickness
- ½ cup all purpose flour
- ½ cup unsweetened oat milk or soy milk
- ¾ cup breadcrumbs
- ½ tsp smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ⅛ teaspoon ground cumin
- ⅛ teaspoon Mexican oregano (or regular oregano)
- ¾ cups vegetable oil for frying
- molcajete salsa for serving
Instructions
- Make the salsa before you begin cooking the fried green tomatoes.
- Slice green tomatoes into even thick round slices. Sprinkle lightly with salt and set on a towel for 10 to 15 minutes to draw out moisture. Pat dry to remove excess moisture so that it can help the coating stick better.
- Pour the milk into a small bowl, then in another bowl combine the flour with a little salt and black pepper and set aside. In another bowl combine the breadcrumbs or panko with all of the spices and mix until well combined. You can taste and adjust spices as desired.
- Dip and coat each tomato slice into the flour, then the milk, then dredge thoroughly in the breadcrumbs mixture. Press the green tomato slices gently into the breadcrumbs so it sticks.
- Over medium-high heat, heat a cast iron skillet or frying pan with about 1/2 inch oil. Gently place the tomato slices into the hot oil, but do not overcrowd. Fry each tomato slice for about 3 to 4 minutes per side and until golden brown and crispy. Place the fried green tomatoes on a paper towel-lined plate to drain excess oil.
Recipe Notes & Pro Tips
Nutrition
FAQs
What Are Vegan Fried Green Tomatoes?
They’re slices of firm, unripe tomatoes that are dredged in a seasoned breading and pan-fried until golden and crispy, they are made completely vegan with plant-based milk and no eggs.
What makes fried green tomatoes vegan?
Traditional recipes use egg, dairy milk or buttermilk for binding, but this version swaps in non-dairy milk for the same crispy result and completely vegan-friendly.
Can I make them gluten-free?
Yes! Just use 100% cornmeal or a gluten-free breadcrumb mix, and gluten free flour.
What if I don’t have a molcajete?
Molcajete is a Mexican mortar and pestle but if you don’t have one you can mash with a fork for a rustic salsa. Or use a food processor or blender, pulse gently to avoid a watery sauce.
Can I bake them instead of frying?
Yes! Place coated slices on a parchment-lined tray, spray with oil, and bake at 390°F for 15 to 20 minutes, flipping halfway.
Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
