Updated: 09/17/2018 11:28 AM | Print Story |  Email

Fried Green Tomatoes

The movie, Fried Green Tomatoes, was a hit in 1991. Chef Lachelle Cunningham shows us how to make fried green tomatoes in our own kitchen.

Related:
Open Streets Mpls


Fried Green Tomatoes
by Lachelle Cunningham

Ingredients
Canola or Grapeseed Oil, for frying
4 green tomatoes, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
3/4 cup all-purpose flour
1 cup rice or hemp milk
1 1/2 cups panko bread crumbs
Vegan Ranch, recipe follows
Hot sauce, of your choice

Procedure
1.    In a skillet or deep-fryer, preheat oil to 350 degrees F.
2.    Season tomatoes, on both sides, with salt and pepper and half of the onion powder and garlic powder.
3.    Place flour and remaining onion powder and garlic powder in a shallow dish and stir to combine.
4.    In another shallow dish pour the rice or hemp milk.
5.    In another dish, mix bread crumbs with 2 tsp salt and stir.
6.    Dredge tomatoes through the flour, then the milk, and then through the bread crumbs.
7.    Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes or until golden brown.
8.    Drain on paper towels and serve with vegan ranch and hot sauce.


Vegan Ranch
by Lachelle Cunningham

Ingredients
2 medium cloves garlic, minced
1 tablespoon fresh juice from 1 lemon
2 teaspoons Dijon mustard
3 tablespoons liquid from 1 can of chickpeas, plus 12 whole chickpeas
1/2 cup olive, avocado or grapeseed oil
1/4 cup extra-virgin olive oil
1 ½ cups rice milk
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon parsley, minced
Kosher salt and freshly ground black pepper
Cayenne for heat

Directions
1.    Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a blender. Blend at high speed until completely smooth.
2.    With the blender running, slowly drizzle in oil. A smooth, creamy emulsion should form.
3.    Add the rice milk, onion powder, garlic powder, parsley and blend until smooth.
4.    Season to taste with salt, pepper and cayenne and transfer to a bowl or squeeze bottle for serving.
Ranch will keep in a covered container in the fridge for up to 1 week.