The air is blustery. The leaves in hues of orange, yellow, and red are dropping from the trees like candy into a plastic trick-or-treat pail.
Fall is officially upon us.
If you have any remaining tomatoes on branches that might not make it past the inevitable first frost, why not use them in crispy beer battered fried green tomatoes?
Don’t confuse these tomatoes with those lovely zebra striped green tomatoes of the heirloom variety. These green tomatoes are simply underripe. If given the opportunity they would ripen into a full red.
Most recipes for fried green tomatoes recommend a cornmeal crust and that the tomatoes be fully green. However, for this recipe, I prefer that the tomatoes are mostly green, but with a slight hint of pink in spots. It gives a little bit of sweetness to counter with the salty fried coating.
To find a tasty beer batter, I looked no further than Isa Chandra Moskowitz’s Vegan Brunch. (Highly recommended, by the way.)
In it, she has a recipe for beer battered tofu. I imagine this batter would also be good on onion rings, cauliflower, or you know, anywhere that you want deep fried batter.
(Even on a shoe it would probably be at least moderately tasty…)
Here are a couple more options for your fried green tomatoes:
- Make your vegan fried green tomatoes with panko or potato chip breading in the air fryer or skillet
- Add them as a crispy ingredient to a vegan fried green tomato BLT.
Beer battered fried green tomatoes
- Pour about a half inch of oil into a skillet and let it heat while mixing the batter together in a mixing bowl. Combine flour, cornstarch, and baking powder, and then 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. The batter on the tomatoes is slippery, and so it will require some pressing and manipulating of the batter to get it to stick. For this reason, it's important that the oil is hot enough when you are ready to fry; otherwise, you could end up with the batter simply falling off of the slices. Test the oil by dropping in a dollop of the batter. If bubbles rapidly form around it then the oil is hot enough.
- Fry the slices until they are golden, about three minutes on each side. Place the tomato slices on paper towels or a slotted baking sheet to drain and lightly shake salt over them while they are still hot.