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.
(Photos updated May 2018)
Fried Green Tomatoes
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.
Gluten-Free Fried Green Tomatoes In A Few Easy Steps
The key to a good fried green tomato is how you slice the tomatoes. You don’t want them too thin or too thick. I like to slice mine 1/4 inch thick. (photo 1)
The next very important step is to salt your tomato slices and let them sit for ten minutes. Do not skip this step, because the salt will draw out the excess water in the tomatoes. (photo 2)
Now you are going to give your tomatoes slices a good soak in buttermilk. (photo 3)
If you don’t have buttermilk you can make your own by adding 1 tablespoon of white vinegar (or lemon juice) to the milk and letting it sit for a few minutes. That’s what I always do.
Dip the buttermilk soaked tomatoes in the gluten-free flour and cornmeal batter mixture. Make sure to cover both sides. I like to flip the tomatoes slices several times and pat them gently in the batter mixture. (photo 4)
I like using my cast iron skillet and peanut oil when I frying the fried green tomatoes. Make sure your oil is hot enough before adding the tomato slices.
I like to do the water sprinkle test to make sure my oil is hot enough. I just sprinkle a few drops of water in the pan and if it sizzles, then the oil is ready.
Fry the tomato slices on both sides until golden. (photo 5)
Remove from the tomato slices pan and place on a paper towel-lined plate. (photo 6)
Serve them with my zesty remoulade sauce and them while they are still hot.
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!
Gluten-Free Fried Green Tomatoes
- 3 firm green tomatoes
- 1/2 cup gluten-free rice flour
- 1 cup gluten-free cornmeal or gluten-free corn bread mix
- 1/2 cup gluten-free cornstarch
- 1 tablespoon gluten-free season salt
- 1/2 cup buttermilk or add 1/2 teaspoon of white vinegar or lemon juice to the milk (dairy-free use cashew, coconut, or almond milk and add white vinegar or lemon juice)
- 1 1/2 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 the sauce you can use 1/2 or 1/4 teaspoon of horseradish)
- 1/2 teaspoon onion 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.
- Pour the buttermilk into a pie pan or shallow dish. Add tomatoes to the buttermilk.
- Heat oil in a large pan.
Combine the gluten-free flour, gluten-free cornmeal, gluten-free cornstarch and gluten-free season salt to 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.
Drop the tomatoes into the hot oil. 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.
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