Basil Coconut Crusted Fried Green Tomatoes with Purple Mango Salsa
Fried green tomatoes are a Southern staple but this version takes them somewhere completely unexpected — a coconut basil crust with a bright purple mango salsa that makes this dish as stunning to look at as it is to eat.
Ingredients — Fried Green Tomatoes:
3 large green tomatoes, sliced 1/2 inch thick
1 cup shredded coconut
1/2 cup panko breadcrumbs
1/4 cup fresh basil, finely chopped
1/2 tsp garlic powder
Salt and pepper
1/2 cup plant-based milk
1/4 cup flour
Oil for frying
Ingredients — Purple Mango Salsa:
1 ripe mango, diced
1/2 cup purple cabbage, finely shredded
1 jalapeño, minced
2 tbsp red onion, minced
Juice of 1 lime
1/4 cup fresh cilantro
Salt to taste
Instructions:
Make the salsa first — combine all salsa ingredients, toss well, refrigerate while you fry
Set up a dredging station: flour in one bowl, plant milk in another, coconut-panko-basil mixture in a third
Coat each tomato slice: flour first, then milk, then coconut mixture pressing firmly
Heat 1/2 inch of oil in a heavy skillet over medium-high
Fry 3-4 minutes per side until deep golden and crispy
Drain on paper towels immediately
Top generously with purple mango salsa and serve hot
The contrast of the crispy coconut crust against the tart green tomato and the sweet-spicy purple salsa is genuinely one of the best flavor combinations. This is the dish that converts people.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.
Ingredients — Fried Green Tomatoes:
3 large green tomatoes, sliced 1/2 inch thick
1 cup shredded coconut
1/2 cup panko breadcrumbs
1/4 cup fresh basil, finely chopped
1/2 tsp garlic powder
Salt and pepper
1/2 cup plant-based milk
1/4 cup flour
Oil for frying
Ingredients — Purple Mango Salsa:
1 ripe mango, diced
1/2 cup purple cabbage, finely shredded
1 jalapeño, minced
2 tbsp red onion, minced
Juice of 1 lime
1/4 cup fresh cilantro
Salt to taste
Instructions:
Make the salsa first — combine all salsa ingredients, toss well, refrigerate while you fry
Set up a dredging station: flour in one bowl, plant milk in another, coconut-panko-basil mixture in a third
Coat each tomato slice: flour first, then milk, then coconut mixture pressing firmly
Heat 1/2 inch of oil in a heavy skillet over medium-high
Fry 3-4 minutes per side until deep golden and crispy
Drain on paper towels immediately
Top generously with purple mango salsa and serve hot
The contrast of the crispy coconut crust against the tart green tomato and the sweet-spicy purple salsa is genuinely one of the best flavor combinations. This is the dish that converts people.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.