Vegan Fried Green Tomatoes with Smoky Bacon Aioli
I do NOT like tomatoes, you may have noticed none of my recipes contain tomatoes. I am working on that, and I am going to try to incorporate some uses for tomatoes. What I do like, nay, love are fried green tomatoes! It isn’t even like eating a tomato at all anyways. It is a completely different experience! Well, I made these vegan fried green tomatoes with a smoky bacon aioli for dipping to satisfy all my cravings for fried veggies!
Not only do these tomatoes have the standard corn meal crust, I also mixed in some ground pecans for a little sweetness and crunch to complement the tomatoes and the smokiness of the aioli really well! Also maybe for protein? I don’t know, I like to tell myself things like that when eating fried food!
These fried green tomatoes are so incredibly easy it is not even funny! The aioli may be even easier than that! The tomatoes are just dunked, dredged, coated and fried. The aioli is just poured, mixed and then ready for dunks!
So, fried foods are rarely vegan, as they usually require a buttermilk, milk or egg to wet whatever is being fried. So, I love to go through classic fried foods to see what I can easily veganize! These tomatoes are so perfect! It really begs the question why ever use animal products?
These are such a big hit in my house, and I love to serve them as an appetizer or small dish with a bunch of small dishes when we have people over for dinner! Everyone loves them! Even my omnivore husband and friends. Did I mention I have no vegetarian or vegan friends? My brother is a vegan, but no one else. Just a rabbit trying to feed some wolves! It is going well!
Classic fried green tomatoes veganized, coated in cornmeal and pecan meal! Served with a smoky bacon aioli.
- 2 lbs. Green tomatoes, sliced (about 3 large tomatoes)
- 1 C. All purpose flour or gluten free all purpose flour
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
- 1 C. Cornmeal
- 1/2 C. Pecan meal
- 1 C. Aquafaba*
- 1 C. Vegan mayo
- 2 tsp. Liquid smoke
- 2 tsp. Maple syrup
- 2 tsp. Apple cider vinegar
- Salt and Pepper to taste
Make the aioli by whisking all the aioli ingredients in a small bowl. Taste and adjust seasoning. Set aside while you make the tomatoes.
Heat about an inch of vegetable oil in a cast iron skillet or large pan. Heat on medium high until it reaches about 325-350 degrees. It should have little bubbles and start to fry immediately when a tomato is placed in the oil.
Set up 3 bowls, in one add the corn meal and pecan meal. Stir to combine. In the next add the flour, salt and pepper, stir. In the last bowl, add the aquafaba, whisk for a few seconds to make it a bit frothy.
Once the oil is hot, take a slice of tomato, toss in the flour, coating completely, pat off excess. Dip in the aquafaba completely coating the tomato. Then into the corn meal, and pecan meal mixture coating the entire tomato.
Now place in the oil, fry on each side for 1-2 minutes until crispy and golden brown. Repeat with all the tomatoes.
Serve immediately with the aioli! They are so good!
Aquafaba is the liquid from a can of chickpeas.
One can of chickpeas contains about 1 cup of liquid, so you should only need one can's worth!
You can make your own pecan meal by placing pecans in a food processor and process until fine enough. I like to make my own, but you can just buy it!