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Appies & Snacks

Vegan Fried Green Tomatoes

Fried Green Tomatoes is one of my favourite movies ever! I’ve probably watched it about 10 times and could watch it well over another 10 times. My favourite part of the movie is when they make their fried green tomatoes, they look so crispy and salty and have always made my mouth water!

I decided one day about 5 or 6 years ago that I would give these a try and it wasn’t shocking that they were just as good as I have always imagined. Well, lately I’ve had a hankering for them, probably due to the fact that we are growing lots of tomatoes in our garden right now! I should mention here that you want the tomatoes to be hard! That way they won’t fall apart when you fry them! 

Typically I would only use almond milk for dredging the tomatoes but I recently came across a post which suggested using vegan mayo so we went this route (we thinned it out slightly with almond milk) and they turned out AMAZING! The vegan mayo gave them more flavour and it’s also a great substitute for the egg which some people use for dredging the tomatoes in!

I’ve never been to Louisianna or Mississippi but these definitely make me feel like I’m taking a quick trip there from the comfort of my own home!

Jillian Harris Fried Green Tomatoes RecipeJillian Harris Fried Green Tomatoes Recipe

Vegan Fried Green Tomatoes

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Recipe by From the Kitchen of Jillian Harris


  • Tomatoes
  • 2-3 firm green tomatoes

  • 1/2 cup 1/2 cornstarch

  • 1/2 cup 1/2 vegan mayonnaise

  • 1/4 cup 1/4 almond milk

  • 1 1/2 cups 1 1/2 panko breadcrumbs

  • 2 tsp 2 garlic powder

  • 2 tsp 2 oregano

  • 2 tsp 2 onion powder

  • 1 tsp 1 salt

  • Canola oil, for frying

  • Dip
  • 1/4 cup 1/4 vegan sour cream

  • 1/4 cup 1/4 vegan mayonnaise

  • 1 tsp 1 garlic powder

  • Juice of 1/2 lime

  • 1 tbsp 1 hot sauce (we used Frank’s)

  • 1/4 tsp 1/4 salt, or to taste


  • Place cornstarch in one shallow bowl.
  • Mix vegan mayo and almond milk in another shallow bowl.
  • Combine panko, garlic powder, oregano, onion powder and salt in another shallow bowl.
  • 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.
  • 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.
  • 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.
  • Heat 1 inch of oil in shallow frying pan until oil reaches 350 degrees.
  • 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.
  • Transfer to paper towel-lined plate and serve immediately with spicy dip!
Jillian Harris Fried Green Tomatoes Recipe
Jillian Harris Fried Green Tomatoes Recipe
Jillian Harris Fried Green Tomatoes Recipe

I hope you enjoy these as much as I do! Make sure to share your thoughts in the comments section below!



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  1. Hi Jillian! Perfect timing for sharing this recipe. I was out in my garden and I had some green tomatoes. I just made your recipe for dinner and my husband and I love it!!! The sauce was awesome, too. I will definitely make this again with our green tomatoes. Thanks so much for this recipe and for all you do and share!

  2. I have made these probably 5 times since the recipe came out and I have to say it’s my favorite way I have ever made them! Usually I would make them how my grandma did growing up which was very basic, some spices in some flour, toss the tomato slices in it while they are are still juicy and fry em up! Which were good but I love the extra crispy coating these have to them! I have gotten my husband to try them as well and he didn’t even care there were green tomatoes under all the flavor! Also for the love of god DONT SKIP THE SAUCE OF YOU MAKE THESE. I practically drink it

  3. Question! How did you get the Pablo to stick to the sides? I’ve just made these tasty babies but all the Pablo came off wherever there was skin… ideas??

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