Gluten Free Fried Green Tomatoes Recipes

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.

FRIED GREEN TOMATOES - GLUTEN-FREE

Steps:

• FOR FRIED TOMATOES
• Dredge tomato slices in flour.
• After dredging in flour, dip each slice into egg and dip into Panko coating all sides thoroughly.
• (This is messy business. It helps to wash your hands often.)
• Place each piece on a baking sheet in a single layer.
• Heat oil in large heavy skillet until a piece of bread placed in the oil makes it bubble around the edges of the bread. Hold it at that temperature.
• Deep fry each tomato until the coating is a rich brown, flipping as needed.
• Remove from oil onto a few sheets of paper towels.
• -
• FOR CHIPOTLE LIME SAUCE
• Combine all ingredients well and use as a dip for the fried tomatoes.

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.