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Fried Green Tomatoes

From Farm Where Life is Good

<p>You can make them anytime, but end of season, here in the North Country is a great time to partake of the green toms in a classically southern manner.</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: 4-6

3/4 cup self-rising flour*
1/4 cup cornmeal
1/4 cup salt
1/4 cup ground black pepper
3/4 cup soymilk
3-4 green tomatoes, sliced into 1/4" rounds
1/2 cup veganaise or nayonaise
2 Tbsp ketchup
pinch cayenne, or more to taste
1/2 cup veganaise or nayonaise
1/4 cup prepared horseradish (or grated fresh for more Pow!)
1/4 tsp sea salt

Step by Step Instructions
  1. *(If you don't have self-rising flour, combine 1 cup all purpose flour + 1 tsp baking powder + 1/4 tsp salt.)
  2. In a mixing bowl, combine the flour, cornmeal, salt, pepper, and soymilk. Use a fork to mix the ingredients into a pancake-like batter. Use more soymilk to thin the batter, if needed.
  3. Heat 2 inches of oil in a skillet until hot enough to fry. Dip tomato slices in batter, letting the excess batter drip back into the bowl. Put the dipped slices immediately into the frying pan. The oil should sizzle strongly but not pop when the tomatoes hit the oil-- if the oil pops or splatters, it's too hot. Let it cool down a bit before proceeding.
  4. Fry the tomato slices in batches of 4 or 5 at a time (don't crowd the pan) for 2-3 minutes per side, turning carefully with tongs when the coating turns golden brown.
  5. Transfer to a colander or wire cooling rack to drain. To keep the tomatoes from getting soggy before they're served, Fannie suggest standing them up like wheels in the serving dish instead of stacking them.
  6. To make the sauces, whisk together the ingredients in a bowl. Taste and season more, if needed. Serve sauce over the fresh fried green tomatoes.
  7. Fried green tomatoes are best eaten fresh out of the frying pan, they will become soggy fast if you don't enjoy them within a few minutes of frying.