Indulge yourself with beer battered fried green tomatoes with sauce. Got to love that crispy crunch on the exterior and creamy zing of sriracha mayo. Great as an appetizer, main course, or side dish.
Some foods are more exciting precisely because of their rarity.
Where I come from, you don’t see fried green tomatoes on restaurant menus. So when I’m traveling and am able to get one in a restaurant (like Dharma Fine Vittles in Orlando), I feel a wave of delight and anticipation.
And when my favorite local produce grower brings some green tomatoes to her farm stand, I eagerly fill up my bag.
Because fried green tomatoes with sauce are something special. They are doubly so because I only get to eat them once or twice a year.
What do they taste like?
Green tomatoes have a slightly tart, acidic flavor. But they mellow when you coat them in beer batter, deep fry them, and finish with a drizzle of sriracha mayo.
The crispness of the batter and spice of the sauce makes them come to life. The batter is reminiscent of tempura, but with the undertones of ale.
(Looking for even more green tomato recipes? Check out my panko and potato chip crusted vegan fried green tomatoes. They can be made in the air fryer or in a skillet on the stove.)
Are green tomatoes just under ripe?
While you may see green tomatoes at the grocery store, they’re often heirloom tomatoes, like zebra tomatoes, which are striped. That variety is fully ripe and not what you need for this recipe.
For fried green tomatoes, you want unripe tomatoes that would eventually turn red if given the opportunity. They should feel firm with a uniform color.
They aren’t as juicy as red tomatoes, which makes it easier for batter to stick. (It also means less splattering in the skillet.)
One caveat, though. I think tomatoes that are just starting to yellow with maybe even a little pink have the best flavor. They’re a little sweeter than pure green tomatoes.
Where can I find green tomatoes?
The best place to find under ripe tomatoes is at the farmers market or a home garden. If you are growing tomatoes, simply pluck tomatoes from the vine before they ripen. (Or ask a friend who gardens!)
If you don’t see green tomatoes at the farmers market, ask any of the tomato sellers if they’d be willing to bring in some under ripe ones.
Once you’ve gotten them, use them right away, as they will continue to ripen and turn red. Or you can store them in the refrigerator to slow the ripening process.
What kind of beer should I use?
Any kind of beer will work for this recipe. A dark variety will have a more pronounced beer flavor.
Keep in mind that not all beers are vegan. It depends on the refining process. However, most mass produced beers are vegan.
To see if your preferred beer will work, check out Barnivore.
How to make beer battered tomatoes
Cut green tomatoes into thick slices.
Dry the slices on a clean kitchen towel. (Batter sticks better to dry tomatoes.)
Make the batter by putting the following into a bowl:
- All-purpose flour
- Baking powder
- Dried oregano
- Granulated onion
- Granulated garlic
Create a well in the center of the flour. Then pour in beer & water. Mix until thoroughly combined.
Dip each slice of tomato into the batter. Fry the tomato slices in a skillet with hot oil until each one is golden on both sides.
Move the fried tomatoes to a kitchen towel covered plate. Season the tomatoes with Cajun seasoning salt. (Slap Ya Mama seasoning salt is my favorite.)
What if the batter won’t stick?
If the batter isn’t sticking, make sure that your tomato slices are completely dry.
If that still isn’t working, put a couple Tablespoons of cornstarch on a separate plate. Dip the slices into the cornstarch, tap off any excess, then put them in the batter.
If necessary, use your fingers to coat the batter around all of the edges.
Fried green tomatoes dipping sauce
You can certainly enjoy these fried tomatoes all on their own. However, for something extra, make this easy sriracha mayo.
It comes together with just four ingredients:
- Vegan mayonnaise
- Granulated garlic
Mix them together in a bowl. Then spoon the sauce on top of the finished tomatoes. Or serve it on the side for dipping.
This sauce has a kick of heat at the end. If you’d like it spicier, add more sriracha. If you’d like it milder, add less sriracha.
If you like lots of sauce, make a double batch!
How to store and reheat
Keep any leftover fried tomatoes in a covered container in the refrigerator for up to 3 days.
Tomatoes have a natural juiciness about them. So over time, they soften the breading. Plus, refrigeration makes the breading softer as well.
My favorite way of reheating is with the air fryer. They aren’t as crisp as freshly fried, but they get crisp enough.
Air fry at 400 degrees for 5 minutes. Then flip the tomato slices and air fry for 2 more minutes. Be careful not to overcrowd the basket. Cook in batches, if necessary.
What to serve with them
They’re also delightful in a fried green tomato BLT.
Beer battered fried green tomatoes with sriracha mayo
For beer battered fried green tomatoes
- 4 green tomatoes medium sized and under-ripe, cut into thick slices
- Canola oil for frying
- 1 cup all-purpose flour
- 1 Tablespoon cornstarch
- ¼ teaspoon baking powder
- 1 teaspoon dried oregano
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- ½ cup cold beer
- ½ cup cold water
- Generous dash Slap Ya Mama seasoning salt
For sriracha mayo
- ¼ cup vegan mayonnaise (I use Vegenaise)
- 2 teaspoons sriracha
- ¼ teaspoon granulated garlic
- Pinch salt
To make the beer battered tomatoes
- Put slices of green tomato on a clean kitchen towel. Dab them on both sides to get them as dry as possible. (The drier they are, the easier the batter will stick.)
- Pour about a half inch to an inch of oil into a skillet and let it heat.
- Meanwhile, mix the batter together in a small mixing bowl. Combine flour, cornstarch, baking powder, dried oregano, granulated onion, and granulated garlic.
- Make a well in the center of the flour. Pour in the beer and water and mix together until thoroughly combined.
- Dip each slice of tomato into the batter. Fully coat it with the batter. If the batter won't stick to the tomatoes, make sure they are completely dry. If necessary, put out a plate with a Tablespoon of cornstarch, and lightly coat them on each side.
- Test the oil to see if it's hot enough for frying. Put a dollop of batter into the skillet. If bubbles rapidly form around it, the oil is hot enough. (If you have a thermometer, you want your oil to be between 325 to 350 degrees.)
- Put some of the slices into the oil, being careful not to overcrowd. You'll definitely need to work in batches. Fry the slices until they are golden, about three minutes on each side.
- Place the tomato slices on a clean kitchen towel covered plate. While they are still hot, generously shake Slap Ya Mama seasoning salt over them (or use your preferred Cajun seasoning salt).
To make the sriracha mayo
- Combine vegan mayonnaise, sriracha, granulated garlic, and a pinch of salt in a bowl.
Content, recipe, and photos updated November 8, 2020. Originally posted October 26, 2010.