Gluten Free Fried Green Tomatoes Recipe 465 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

FRIED GREEN TOMATOES

Steps:

• Slice 2 green tomatoes 1/2 inch thick. Whisk 1/3 cup flour, 1/2 teaspoon kosher salt and 1/4 teaspoon each garlic powder and cayenne in a dish. Whisk 2 eggs and 1 tablespoon milk in another dish. Put 1 1/2 cups panko in a third dish. Dredge each tomato slice in the flour, then egg, then panko. Fry in 1/2 inch 350 degrees F vegetable oil, turning, until golden, 3 to 5 minutes. Serve with ranch dressing.

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.