Gluten Free Fried Green Tomatoes Recipe 465

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.

GLUTEN FREE FRIED GREEN TOMATOES RECIPE - (4.6/5)

Steps:

• Combine the first four ingredients in a shallow bowl. Dip the tomato slices in the beaten egg, then into the coconut flour mixture. Heat a skillet for about 5 minutes over medium-high heat. Add the oil. Fry tomato slices till light brown, about 2 to 3 minutes on each side. Serve immediately. Recipe submitted by Melodie, Fort Mill, SC

FRIED GREEN TOMATOES

Steps:

• In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
• Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

PERFECT FRIED GREEN TOMATOES

Steps:

• Season tomato slices with salt and pepper.
• Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
• Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel.
• Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.