Gluten-free fried green tomatoes are a traditional Southern favorite that combines gluten-free cornmeal, gluten-free flour, and seasoning to fry a tart, juicy tomato to perfection.
I get so excited when I start to see green tomatoes in the grocery store! I love the crunchy sweetness of fried green tomatoes. They are a perfect combination of fresh, tangy and savory flavors. Southern fried green tomatoes are crusty on the outside and juicy on the inside. These are super easy to make and can be served as an appetizer or as a side dish.
Y’all please eat these right away because you will want to taste them while they’re still hot. Traditionally, they are served with buttermilk ranch or remoulade sauce. I’m sure you have some ranch dressing in your fridge, but I’ve got you covered with my zesty remoulade sauce recipe. So, what are you waiting for? Hurry out and get some green tomatoes!Print
Gluten-Free Fried Green Tomatoes
A traditional Southern favorite that combines gluten-free cornmeal, gluten-free flour, and seasoning to fry a tart, juicy tomato to perfection.
- 3 firm green tomatoes
- 1 cup gluten-free rice flour
- 1/2 cup gluten-free cornbread mix or gluten-free cornmeal (I used Martha White Gluten Free Sweet Yellow Cornbread & Muffin Mix)
- 1/2 gluten-free corn starch
- 1 tablespoon gluten-free season salt
- 1/2 cup buttermilk (or add 1/2 teaspoon of white vinegar or lemon juice to the milk)
- 2-3 cups vegetable oil (I like peanut oil for frying)
- 1 cup mayonnaise
- 1 teaspoon horseradish sauce (I use Silver Spring. If you don’t have sauce you can use 1/2 or 1/4 teaspoon of horseradish )
- 1/2 teaspoon oonion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- splash of pickle juice (optional)
- 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.
- Heat oil in a large pan.
- Pour the buttermilk into a pie pan or shallow dish. Add tomatoes to the buttermilk.
- Combine the gluten-free flour, gluten-free cornbread mix, gluten free cornstarch and gluten-free season salt to a pie pan or shallow dish. Mix until fully combined.
- Dip milk covered tomatoes into flour mixture. Cover both sides of the tomatoes with the flour mixture.
- Drop the tomatoes into the hot oil. Fry until golden.
Combine all ingredients in a small bowl. Refrigerate until serving.
Mama says “Check all of your labels!”