Fried Green Tomatoes Gluten Free Recipes

FRIED GREEN TOMATOES RECIPE (OVEN-FRIED!)

Steps:

• Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet. Drizzle the oil on the baking sheet and spread it around with a spoon or brush.
• Slice the tomatoes into ¼ inch rounds. Set aside.
• Set out 3 bowls. Pour the flour in one bowl, and the panko in the seconds bowl. In the third bowl combine the buttermilk, Cajun seasoning, salt, and cumin. Mix well.
• One at a time, dip the slices of tomato in the flour. Shake off the excess flour and dip the tomato slice in the buttermilk. Shake off the excess buttermilk over the bowl, then dip the slice in breadcrumbs.
• Lay each slice on the baking sheet, then flip it so it is coated in oil on both sides. Repeat with the remaining green tomato slices.
• Bake for 12 minutes. Use a small spatula to flip the tomato slices over. Then bake again for 12 minutes, until golden brown.
• Serve warm with a side of Caesar dressing for dipping.

GLUTEN FREE FRIED GREEN TOMATOES

Steps:

• Heat enough oil in a large skillet to cover the entire skillet bottom. While that is coming to high heat (400ºF), prepare a bowl for dredging with the flour, salt, and pepper whisked together well. If necessary, double the dry ingredients for dredging the tomatoes to be sure to have enough to coat all the slices. Slice the tomatoes approximately 1/4 inch thick, removing as much peel as possible from the two end pieces, as the flour mixture will not stick well to the skins. Dredge each slice through the flour mixture, coating each side well, then lay gently in the heated oil. Cook on both sides until light brown and crispy (usually no more than 2 minutes per side if the oil is at the proper temperature). Remove to a paper towel or parchment-lined baking sheet and put into a 200ºF oven to keep warm until serving. Serves: 4

GLUTEN-FREE FRIED GREEN TOMATOES {DAIRY-FREE OPTION}

Steps:

• Slice the green tomatoes 1/4 inch thick and place on a paper towel-lined plate.
• Salt the tomatoes on both sides and let sit for 10 minutes. Do not skip this step, it helps draw the extra water out of the tomatoes.
• Pour the buttermilk into a pie pan or shallow dish. Add tomatoes to the buttermilk. To make your own buttermilk add 1/2 tablespoon of white vinegar or lemon juice to the milk and allow to sit for 1-2 minutes. Dairy-free use almond, cashew, or coconut milk.
• Heat oil in a large skillet.
• Combine the flour, cornmeal, cornstarch and season salt in a pie pan or shallow dish. Mix until fully combined.
• Dip buttermilk covered tomatoes into the gluten-free cornmeal-flour mixture. Cover both sides of the tomatoes with the mixture.
• Carefully place the tomatoes into the hot oil. Turn to cook on both sides. Fry until golden.
• Remove from pan and place on a paper towel-lined plate. Serve with remoulade sauce and while still hot. Enjoy!
• Combine all ingredients in a small bowl. Refrigerate until serving.