Gluten-Free Fried Green Tomatoes
Crispy, golden, and irresistibly tangy, these Gluten-Free Fried Green Tomatoes take a beloved Southern classic and give it a modern, allergen-friendly twist. Featuring thick slices of firm green tomatoes coated in a flavorful breading of gluten-free flour, cornmeal, and cornstarch spiced with paprika and cayenne pepper, this dish is perfectly suited for those seeking an easy yet elegant appetizer or snack. A light buttermilk and egg wash ensures the breading adheres beautifully, creating a satisfying crunch with every bite. Fried to perfection in hot oil, each slice is a delightful mix of texture and taste. Ideal for pairing with optional garnishes like fresh parsley and lemon wedges, these fried green tomatoes offer a delicious gluten-free option that’s sure to impress. Ready in just over 30 minutes, this recipe is perfect for entertaining or indulging in Southern comfort food guilt-free!
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Recipe Information
Ingredients
- 4 whole green tomatoes
- 1 cup gluten-free all-purpose flour
- 1 cup cornmeal
- 0.5 cup cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 whole egg
- 2 cups vegetable oil
- 4 slices optional: lemon wedges
- 2 tablespoons optional: chopped parsley
Instructions
Slice the green tomatoes into 1/4-inch thick slices and set aside.
In a shallow dish, mix together the gluten-free all-purpose flour, cornmeal, cornstarch, salt, black pepper, paprika, and cayenne pepper.
In a separate bowl, whisk together the buttermilk and egg until fully combined.
Dip each tomato slice first into the buttermilk mixture, allowing any excess to drip off, then coat it thoroughly in the flour mixture. Set aside on a separate plate. Repeat with all tomato slices.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
Once the oil is hot (around 350°F/175°C), carefully add the tomato slices in batches. Do not overcrowd the skillet.
Fry each side for about 3-5 minutes, or until golden brown and crispy. Adjust heat as needed to avoid burning.
Remove the fried tomatoes from the skillet and place them on a plate lined with paper towels to drain the excess oil.
Serve hot, garnished with optional lemon wedges and chopped parsley if desired.
Nutrition Facts
Calories |
5357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 437.4 g | 561% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 351.2 g | 128% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 31.2 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 396 mg | 30% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
