Fried Green Tomatoes are one of my favorite things to eat! I just don’t eat them very often, first because no one does fried green tomatoes like the south and since I don’t get down as much as I would love to, I’m forced to eat Maryland ones. 😦 So here’s my healthier spin on fried green tomatoes. We just did it oven style with a Maryland twist! Forgot to take a picture of the remoulade sauce before my family gobbled them down! Hope you enjoy them as much as my family did! Let me know how yours turn out!
- 3-4 large green tomatoes
- 1 1/2c almond milk
- 1 c quinoa or wheat flour
- 2 c of Panko bread crumbs
- coconut oil vegetable spray
- 1 tsp paprika
- 1 tsp parsley (chopped finely)
- 1 1/2 Tbs of Old Bay-(crab seasoning)
- Large pinch of salt and pepper
- Arugula (optional)
- 1/3 c of olive oil mayo
- 1 Tbs whole grain mustard
- 1 Tbs cornichons
- 2 Tbs parsley
- 1 garlic clove mashed
- 1 tsp of capers
- 1 tsp of lemon juice
- 1 tsp of olive oil
For the remoulade mix all ingredients into a food processor except capers and cornichons. Blend until it liquefies. Then roughly chop capers and cornichons and add to the top of remoulade. Place in a glass bowl and set aside.
Preheat oven for 400 degrees. Spray baking pans with Coconut oil (vegetable) spray.
In 3 separate bowls- put quinoa or wheat flour in one, almond milk in another, and add salt, pepper, parsley, paprika, old bay, and panko crumbs to the last bowl and mix well.
Cut tomatoes 1/8 inch thick. Dip tomato first in flour, then milk, then panko mixture. Place on the baking sheet. Put tomatoes in the oven for 18-20 minutes. Flip once at about 10 minutes or when the tomatoes begin to brown.
Once they’re done. You can place a bed of arugula on a plate, stack 3-4 tomatoes on top and pour your yummy remoulade on top! They’re so good you may go back for seconds!! Not 100% healthy! But you do have to live a little and they’re a lot healthier than those yummy deep fried ones that I still can’t get enough of! Enjoy!