Fried Green Tomatoes Can Be Gluten Free, Too

Fried Green Tomatoes Can Be Gluten Free, Too

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In case you missed it, I grew up in the South,  Louisiana to be exact.  I’m not from the Cajun part of the state either.  I’m from the Ark-La-Tex, where Arkansas, Louisiana, and Texas meet.  Up in our neck of the woods, we cook a lot like Paula Deen.  I usually say that it’s more like soul food than anything else I can compare it to.

Growing up, I only knew two ways to cook vegetables – battered or boiled.  Thankfully, I eventually grew up, moved away from Louisiana, and learned other ways to cook.  It’s hard to outgrow those Southern roots though.  When a big storm blew through last weekend, it knocked several green tomatoes off my vines.  My first thought, naturally, was to make Fried Green Tomatoes.  Of course, they’re gluten free, but that’s just the way I cook.

If you’re not a gluten-free cook, it’s not a big deal.  This is a super simple recipe to make either way, just use your own cornmeal and flour.  Out of cornmeal?  No big deal, use cornbread mix if you have some.  This is one of those recipes that’s really hard to screw up.

Whether you’re making Fried Green Tomatoes or something else battered and fried, there is a secret.  Season both the liquid and dry portion of your battering materials.  It makes a tremendous difference in the taste of your fried foods.  When you read the ingredients, don’t stress over the quantity of salts.  You’re not actually going to consume it all, probably less than half.  Much of it will stay suspended in the milk bath and the flour mixture.

Just an FYI, Fried Green Tomatoes can be made with light pink tomatoes, too.  Some people refer to them as blushing tomatoes.  What is a blushing tomato?  It’s one of those yuck looking pinkish orange tomatoes on the outside, that’s still mostly white on the inside.  You know, like they try to put on your sandwich at Subway during the winter.  No matter, they HAVE to be firm.

I sliced up some of each color when I was making these.  I used my mandolin to slice them nice and evenly.  Both fried up beautifully, they’re both on the plate.  The green tomatoes were fried first and turned out a darker brown.  The pink tomatoes were fried second, but were more of a golden color.  They also fried up puffier, softer, and with wholes in the seeded sections.  My preference?  The true Fried Green Tomatoes were my favorite because they were crunchier.  The funny thing is that I thought I would like the puffy pink ones better.

Give my Fried Green Tomatoes a try and let me know what you think.

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Fried Green Tomatoes Can Be Gluten Free, Too

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 3

Fried Green Tomatoes are a crunchy, crusty, tangy taste of the South. These are Gluten Free, but easy to make either way. Put some South in your Mouth!

Ingredients

• 1 large egg
• 1 cup buttermilk
• 1 cup flour
• 1 cup cornmeal or cornbread mix
• 1 teaspoon Cajun Seasoning
• 2 teaspoon Garlic Salt (or Powder)
• 1 teaspoon Seasoned Salt
• 2 teaspoons Mrs. Dash
• 3 medium green tomatoes
• vegetable oil

Instructions

1. Slice tomatoes ⅛ to ¼ inch thick, set aside.
2. In a bowl, beat together the egg and buttermilk; set aside.
3. Put the flour and cornmeal on a plate, set aside.
4. Combine all of the seasonings. Divide between the bowl and plate.
5. Mix the seasoning into the flour and cornmeal.
6. After mixing the seasoning into the milk and egg mixture, drop tomatoes into it for a five minute soak.
7. Pour oil to a depth of ¼ to ½ inch in a large skillet. Heat to a medium-high temperature (375* if it's important to you).
8. Remove tomatoes from the egg and milk bath. Drop a few at a time onto the plate to coat with the flour and cornmeal. Coat both sides of the tomatoes with the dry mixture. Shake off excess.
9. Drop tomatoes, a few at a time, into hot oil. Cook on each side or until golden.
10. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt

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