Delicious Fried Green Tomatoes (and Fried Mushrooms) Recipe: A Southern Classic You Need to Try!
- Naturally Vegetarians
- Jun 1
- 4 min read
Crispy, golden, and absolutely addictive—this is the fried veggie platter of your dreams! Whether you're a longtime fan of classic Southern Fried Green Tomatoes or just discovering the joy of savory, crispy mushrooms, this recipe is your all-access pass to plant-based comfort food bliss.
And the timing couldn't be better—it's almost that magical season when green tomatoes start popping up in backyard gardens and local markets. If you're growing your own or lucky enough to score some fresh off the vine, this is the recipe to celebrate them in all their tangy, firm, flavorful glory. Toss in some savory mushrooms (if you're adventurous!), and you're ready to fry up a Southern-inspired feast with a twist.
We’re serving up a garden-fresh, crave-worthy combo that’s equal parts nostalgic and new: tangy, firm green tomatoes and juicy, meaty mushrooms—fried to golden perfection. But here’s where it gets even better: you get to choose your side in the ultimate crispy showdown... are you Team Cornmeal or Team Tempura?
Team Cornmeal brings that hearty Southern-style crunch with a seasoned golden coating, while Team Tempura offers a lighter, crispier bite that practically melts in your mouth. Can’t decide? Don’t! With two base vegetables and four irresistible coating options—both vegan and vegetarian friendly—you can mix, match, and munch your way through every version.
Each bite delivers a satisfying contrast of textures: crunchy on the outside, tender inside, and packed with bold flavor. They’re perfect as an appetizer, snack, or the star of a sandwich. Serve them with a zesty dipping sauce, pile them high on a bun with lettuce and pickles, or enjoy them straight from the paper towel-lined plate (we won’t judge).
So get those skillets ready and keep your eyes on your garden —crispy, plant-powered goodness is on its way! 🍅🍄🔥
🛒 Ingredients (for 4 servings)
For all versions:
3-4 medium green tomatoes, sliced ½ inch thick
Salt (for sweating the tomatoes)
Oil for frying (neutral like vegetable, sunflower, or avocado oil)
🌽 CORNMEAL COATING
Dry Mix:
½ cup cornmeal
¼ cup all-purpose flour (or gluten-free flour)
½ tsp paprika
½ tsp garlic powder
¼ tsp cayenne pepper (optional)
🍤 TEMPURA BATTER
Batter:
2/3 cup Panko bread crumbs
1/3 cup all-purpose flour (or rice flour for crispier texture)
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
1 tbsp cornstarch (optional)
Pinch of Cajun Seasoning
½ cup cold sparkling water or club soda or Sprite
(Optional for vegetarian version: 1 egg yolk for richer texture)
🧑🍳 Step-by-Step Instructions
🥄 Step 1: Prep the Tomatoes and Mushrooms
Wash the mushrooms and gently pat them dry with a clean towel. Trim the stems if needed, but keep them whole for a meatier bite—or slice them if preferred.
Slice the green tomatoes into ½-inch thick rounds and lay them on a wire rack or paper towel-lined tray.
Sprinkle both sides of the tomato slices with salt and let them sit for 15–20 minutes. This draws out excess moisture and enhances their flavor.
Pat the tomatoes dry with paper towels before proceeding to batter or breading.
👩🍳 OPTION 1: Cornmeal Coated – VEGAN
Wet Dip:
½ cup unsweetened plant milk (soy, almond, oat, etc.)
1 tbsp lemon juice (to make “buttermilk”)
Instructions:
Mix plant milk and lemon juice; let sit 5 minutes.
Dip each tomato slice in the vegan buttermilk, then dredge in cornmeal mix.
Press lightly to ensure coating.
Fry in hot oil (350°F / 175°C) for 2–3 minutes per side until golden.
Drain on paper towels. Sprinkle with salt while hot.
🧀 OPTION 2: Cornmeal Coated – VEGETARIAN
Wet Dip:
1 egg, beaten with 2 tbsp nut milk
Instructions:
Dip tomato slices in egg mixture, then dredge in cornmeal coating.
Fry and finish as above.
🍥 OPTION 3: Tempura Batter – VEGAN or VEGETARIAN
Instructions:
In a medium bowl, whisk together the panko, flour, cornstarch (opt), and seasonings.
Slowly pour in the cold sparkling water (or club soda), stirring gently just until combined. Do not overmix—a few lumps are okay and help keep the batter light.
Keep the batter cold (place the bowl over another bowl of ice, if needed) until you're ready to dip and fry.
Press lightly to ensure coating.
Fry in hot oil (350°F / 175°C) for 2–3 minutes per side until golden.
Drain on paper towels. Sprinkle with salt while hot.
🧆 OPTION 4: Tempura Batter – VEGETARIAN
Same as vegan tempura, or optionally:
Add 1 egg yolk to the batter for richer texture.
🔄 Our Favorite the 5th Way – Classic Cornmeal-Flour Combo (Vegan or Vegetarian)
Can’t decide between crispy and tender? Try the best of both worlds with this cornmeal and flour mix (and the way we have it on this blog above). It creates a slightly softer, more cohesive crust than straight cornmeal, while still delivering a satisfying crunch.
🛒 Coating Mix:
Batter:
⅓ cup cornmeal
⅓ cup all-purpose flour (or rice flour for a lighter texture)
⅔ cup Panko bread crumbs
½ teaspoon dried thyme
⅛ teaspoon garlic powder
1 tablespoon cornstarch (optional, for extra crispiness)
Pinch of Cajun seasoning
½ cup cold sparkling water, club soda, or Sprite
(Optional for vegetarian version: 1 egg yolk for richer texture)
Instructions:
In a medium bowl, whisk together the cornmeal, flour, Panko, herbs, spices, and cornstarch.
Slowly stir in the cold soda (sparkling water, club soda, or Sprite), just until combined. Do not overmix—some lumpiness is fine.
For the vegetarian version, whisk in 1 egg yolk to create a richer batter.
Keep the batter cold while you fry for the crispiest texture.
Press lightly to ensure coating.
Fry in hot oil (350°F / 175°C) for 2–3 minutes per side until golden.
Drain on paper towels. Sprinkle with salt while hot.
This fusion batter gives you the light crisp of tempura with the hearty flavor of cornmeal—perfect for fried green tomatoes and mushrooms alike!
🍽️ Serving Suggestions:
Serve with vegan aioli, ranch, or remoulade.
Stack into a sandwich with lettuce and plant-based bacon.
Sprinkle with fresh herbs like parsley or basil.
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