a stack of gluten-free fried green tomatoes with green tomatoes in the background
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5 from 6 votes

Gluten-Free Fried Green Tomatoes {Dairy-Free Option}

A traditional Southern favorite that combines gluten-free cornmeal, gluten-free flour, and seasoning to fry a tart, juicy tomato to perfection. The recipe also has a dairy-free option.
Course Appetizer
Cuisine American
Keyword fried green tomatoes, gluten-free fried green tomatoes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 308kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

  • 3 firm green tomatoes
  • 1/2 cup gluten-free all-purpose flour I like Pillsbury gluten-free
  • 1 cup gluten-free cornmeal or gluten-free cornbread mix
  • 1/2 cup cornstarch
  • 1 tablespoon gluten-free season salt
  • 1/2 cup buttermilk dairy-free make your own buttermilk with almond, cashew or coconut milk by adding 1/2 tablespoon of white vinegar to the dairy-free milk
  • 1 1/2 cups vegetable oil , I like peanut oil for frying
  • salt

Remoulade Sauce:

  • 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
  • 1/8 teaspoon pickle juice (optional)

Instructions

Tomatoes

  • 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!

Remoulade Sauce

  • Combine all ingredients in a small bowl. Refrigerate until serving.

Notes

  • For dairy-free use almond, cashew, or coconut milk
  • Make your own buttermilk by adding 1/2 tablespoon to the milk
  • Mama says "Check all of your labels!"

Nutrition

Serving: 4slices | Calories: 308kcal | Carbohydrates: 64g | Protein: 6g | Fat: 2g | Sodium: 1759mg | Potassium: 331mg | Fiber: 5g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 21.6mg | Calcium: 12mg | Iron: 1.8mg
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