Crispy Gluten-Free Fried Green Tomatoes with Cornmeal

Updated at: Thu, 21 Nov 2024 16:00:25 GMT

Step 1

Start by making the dipping sauce. Combine everything together in a bowl. Set aside or refrigerate for later.

Step 2

If you would like to keep the tomatoes warm while frying in batches, preheat the oven to 200℉. Place a wire rack inside a baking sheet and set in the oven. Line a plate with paper towels. After the tomatoes cook it will be transferred from the oil, to the plate, to the oven to keep warm while frying batches.

Step 3

Line a baking sheet with a double layer of paper towels. Place the sliced tomatoes on top in a single layer. Sprinkle with salt and place another layer of paper towels on top. Press down lightly and set aside for 10-15 minutes while the breading station is prepped and the oil preheats.

Step 4

Next, prep the breading and start dipping the tomatoes. On a plate place the white rice flour. In a shallow bowl, whisk together the cornmeal, gluten-free flour, seasoned salt, paprika, garlic powder, onion powder, pepper, and salt. In another bowl stir together the buttermilk with the hot sauce.

Step 5

Now pour the oil in a large, heavy-bottomed deep skillet. Add enough oil until it covers about 1½-2 inches deep. Heat over medium heat until it reaches a temperature of 350ºF. This will take about 10-15 minutes to heat. Use an instant thermometer to maintain and keep testing the oil temp as the tomatoes fry.

Step 6

While the oil is heating, dip the tomatoes and transfer to a baking sheet until ready to fry. First, lightly coat each side of the tomato in the rice flour. Then transfer to the buttermilk mixture, coating each side and letting the excess drip off. Finally use a fork to place in the cornmeal breading, coating each side. Move the breaded tomato to the baking sheet and repeat with the other tomatoes until the oil reaches temperature. (TIP: Don't throw away excess cornmeal breading - comes in handy later!)

Step 7

When you are ready to fry, some of the moisture releases through the breading as they sit. I use the extra reserved breading to lightly coat again right before frying. Gently lay 3-4 tomatoes in the oil, being careful to not overcrowd the pan. Fry for 4-5 minutes, flipping halfway through, until lightly browned. I find tongs to be easiest for flipping, while a skimmer spoon is good for lifting it out of the oil.

Step 8

Transfer the cooked tomatoes to the paper towel-lined plate to briefly absorb excess grease. If you want them to keep warm while frying the remaining, then transfer them to the wire rack baking sheet in the oven. Repeat with remaining tomatoes. Serve immediately with dipping sauce.

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