1. Keep the pickled green tomatoes and pickles in the fridge until you need them. Heat the oil you'll need for frying either in a large skillet on medium heat or in a deep fryer (which I used).
2. In a large bowl, combine the cornmeal, flour, garlic powder, paprika, citrus spice, cayenne, salt, and pepper. In another large bowl, combine the milk and vinegar.
3. Place in fridge and let chill for at least 5 minutes. Combine the egg replacer in a small bowl and add to the bowl with the milk and vinegar. Mix well.
4. Coat the green tomatoes and pickles in the dry mixture, then the milk mixture, then coat in the dry mixture again until completely covered. Fry in oil until golden brown. Drain on a paper towel.
Serve with vegan ranch or hot sauce and a lemon wedge. I'm not sure if you can find pickled green tomatoes in stores, but you could always use fresh tomatoes.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/06/homemade-pickled-fried-green-tomat... [1]