Fried green tomatoes aren’t just a movie, it is actually an appetizer (or dinner) down here in the south. I ate them a lot growing up, especially when we had a backyard garden. If you have ever planted a tomato plant, you know that the tomato vine is very fruitful. To the point that mid-summer you are like, “What do I do with all these tomatoes?” So, what fried green tomatoes are are the unripe red tomatoes. There are some tomatoes that are naturally green at their ripe stage . . . . those are not the ones you want. You want to pick the green tomatoes from the vine (or the store) before they turn red. They will be significantly harder then the regular red tomatoes.

Today is special, because we are starting back the Southern Queen of Vegan Cuisine Project. So instead of frying the green tomatoes, the traditional fatty southern way, we are going treat these tomatoes the way they aught to be treated by baking them in a 425 degree oven!
4 servings

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Baked Fried Green Tomatoes Recipe – UnFried

Ingredients:

4 large green, unripe tomatoes
2 teaspoons salt
1/2 cup water
3 teaspoon ground flax seed
1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 teaspoon black pepper
1/2 teaspoon cayenne

Directions:

Thinly slice the green tomatoes 1/4-1/2 inch thick and place them in a single layer over a paper towel. Sprinkle with 1 teaspoon of salt and allow to rest for 30 minutes, in order to draw the water out.

Preheat the oven to 425 degrees Fahrenheit and lightly spray a baking sheet with non-stick baking spray.

In a small bowl, whisk together water and ground flax seed. Sit aside for 5 minutes until the mixture becomes viscous like an egg wash.

In a separate bowl, wide-brim if you have, whisk together cornmeal, flour, black pepper, and cayenne pepper. You can add in any other spices that suit your fancy at this point.

Place one slice of the tomato into the wet mixture. Allow the access moisture to drip off, then press the green tomato slice into the dry ingredients. Flip and cover the other side.

Once you are done dredging each slice of tomato, place them on the baking sheet.

Bake the un-fried green tomatoes for 15 minutes. When the bottoms are golden brown and crispy, turn them, and bake for 15 minutes on the other side.

Remove from the oven and Serve immediately. Don’t eat so many that you are not able to eat dinner, or do so if you must.

My Verdict:

This is one appetizer that you do not want to make ahead of time. You want to get them from oven to mouth as quickly as possible. My grandmother is a big fan of letting food sit, and that is why our fried green tomatoes were always soggy. Even if you cooking them in batches, let the people eat them per batch. If you make them right, they will stand in the kitchen and wait for them to roll out hot and ready. The way I describe them is that they are kind of sour. I think it’s an acquired taste. They are tart, yet salty, and hot, and crispy. Really the perfect package of deliciousness.

Attribution and other baked/fried green tomato recipes:
Fat Free Vegan Kitchen
Oven-Fried Green Tomatoes

Oven-Fried Green Tomatoes

A Veggie Venture
RECIPE for (UN) FRIED GREEN TOMATOES aka BAKED GREEN TOMATOES
http://kitchen-parade-veggieventure.blogspot.com/2009/10/un-fried-green-tomatoes.html

BettysKitchen Betty’s Fried Green Tomatoes Recipe

Foodwishes
How to Make Fried Green Tomatoes

About Southern Queen of Vegan Cuisine Project

Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.

Inspired by
Paula Deen’s Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes

AND
Julie and Julia: My Year of Cooking Dangerously


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View original post on Baked Fried Green Tomatoes Recipe (8.13.12 - Day 1) Unfried, Low Fat, Vegan, Healthy