Fried Green Tomatoes:
4-5 medium green tomatoes (sliced into 1/2-inch slices)
fried green tomato batter*
fried green tomato dredge**
canola oil
Pour 2 inches of canola oil into a soup pot. Heat oil to medium-high. Dip each green tomato slice into the batter and allow excess to drip off. Sprinkle dredge over tomato allowing excess to go back into the bowl. Fry in batches for 5-6 minutes or until golden brown. Drain on paper towels.
Fried Green Tomato Batter*
1 egg
1 cup all-purpose flour
about 1 cup of water (to make it as thick as pancake batter)
Whisk these ingredients until smooth and set aside.
Fried Green Tomato Dredge**
1/2 cup cornstarch
1/2 cup cornmeal
1 teaspoon salt
1 tablespoon sweet paprika
1/4 teaspoon nutmeg
1/2 teaspoon garlic powder
Mix all ingredients together. The cornstarch adds crunch, and the cornmeal adds texture. It's the perfect dredge.
N'awlins Sauce
2 tbsp. vegan mayo
1 tbsp. mustard
1/2 tsp. vegetarian Worchestershire
dash of hot sauce
Mix until well incorporated.
To assemble the sandwich, slice a crusty french loaf in half. Pull the bread out of the top half creating a channel for the ingredients. Spread some creamy goat cheese with chives (4 ounces of goat cheese mixed with 1/4 cup chives) on the bottom and some Naw'lins sauce on the top. Layer in fresh lettuce or spinach, sliced red tomato, and 3 or four fried green tomatoes. Then...crunch! So good.
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