Fried Green Tomatoes - Vegan


For the tomatoes:
  • 2-3 firm green tomatoes
  • 1/2 cup cornstarch
  • 1/2 cup vegan mayonnaise
  • 1/4 cup almond milk
  • 1 1/2 cups panko breadcrumbs
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 2 tsp onion powder
  • 1 tsp salt
  • Canola oil, for frying

For the dip:
  • 1/4 cup vegan sour cream
  • 1/4 cup vegan mayonnaise
  • 1 tsp garlic powder
  • Juice of 1/2 lime
  • 1 tbsp hot sauce (we used Frank’s)
  • 1/4 tsp salt, or to taste


  1. Place cornstarch in one shallow bowl. 
  2. Mix vegan mayo and almond milk in another shallow bowl. 
  3. Combine panko, garlic powder, oregano, onion powder and salt in another shallow bowl. 
  4. Slice tomatoes into 1 1/2 inch thick slices. Be sure to slice them thick enough that they’ll stay together in the frying pan. 
  5. One by one, transfer slices tomatoes into cornstarch, coating all sides, transfer to vegan mayo / almond milk mixture, and finally in the panko mixture until all sides are coated. Repeat until all tomato slices are coated.
  6. Make your dip. In a small bowl combine vegan sour cream, vegan mayo, garlic powder, lime juice and, hot sauce and salt. Stir to combine. Taste and adjust seasonings as needed.
  7. Heat 1 inch of oil in shallow frying pan until oil reaches 350 degrees. 
  8. Using tongs, place sliced tomatoes into the pan and fry on each side until golden brown, about 2-3 minutes per side. Watch closely to ensure the tomatoes don’t burn. 
  9. Transfer to paper towel-lined plate and serve immediately with spicy dip!