"A southern classic side dish. Crisp, tangy green tomatoes, tossed in a buttermilk dredge and coasted with crispy cornmeal and flour."
Gluten free fried green tomatoes
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Prep time: 5mins
Cook time: 5mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 green tomatoes
- 2 eggs
- 1/4 cup buttermilk
- 1/2 cup divided gluten free all purpose flour
- 1/2 cup fine cornmeal
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoo smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup for frying vegetable oil
Method
Step 1
Remove tops of tomatoes, slice into about 1/4" thick pieces. Discard tops and ends.
Step 2
Pat slices with kitchen towel to remove excess moisture.
Step 3
In three shallow bowls, set up your dredging station. One with 1/2 cup of flour, one with the eggs and buttermilk whisked together, and one with the remaining flour, cornmeal, and spices.
Step 4
Dredge tomato slices through flour first, then into the egg/buttermilk mixture.
Step 5
Toss into cornmeal mixture, and if desired for a thicker crust, a second dredge through the egg/buttermilk and cornmeal. (optional)
Step 6
Shallow fry in cast iron on medium heat for about 3 minutes per side, until golden brown.
Step 7
Transfer cooked tomatoes to wire rack to drip excess oil. Dust with flaky salt while warm.
Step 8
Serve with buttermilk ranch! My recipe on my instagram page story hilights :)