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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

  • 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

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

  1. Make the salsa first — combine all salsa ingredients, toss well, refrigerate while you fry
  2. Set up a dredging station: flour in one bowl, plant milk in another, coconut-panko-basil mixture in a third
  3. Coat each tomato slice: flour first, then milk, then coconut mixture pressing firmly
  4. Heat 1/2 inch of oil in a heavy skillet over medium-high
  5. Fry 3-4 minutes per side until deep golden and crispy
  6. Drain on paper towels immediately
  7. Top generously with purple mango salsa and serve hot
  8. 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.

Craving more? Try Papa Rellena next.