American · Lunch
Fried Green Tomatoes (Gluten-Free)
Sliced firm green tomatoes coated in a gluten-free cornmeal and rice-flour crust bound with buttermilk and egg, then shallow-fried until golden and crisp. The tangy fruit stays tart under the crunchy shell, finished with salt, black pepper, and a squeeze of lemon. Served as a Southern-style vegetarian side.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
409Calories
10.6gProtein
19.9gFat
49.2gCarbs
5.6gSugar
5.5gFiber
1352mgSodium
190mgChol
3.1gSat Fat
285mgPotassium
78mgCalcium
1.8mgIron
0.2mcgVitamin B12
8.1mgVitamin C
vegetarian
gluten-free
high-fiber
low-calorie
gluten-free
Instructions
1
Prep
Slice the green tomatoes about 1cm thick and pat both sides dry with paper towel until no surface moisture remains.
2
Whisk
Beat the egg with the buttermilk in a shallow bowl until fully combined and pale yellow.
3
Dredge
Mix cornmeal, rice flour, salt, and pepper in a bowl, then dip each slice in egg wash and coat with cornmeal mixture.
4
Fry
Heat the vegetable oil in a heavy skillet over medium-high until shimmering, then fry slices 3 to 4 minutes per side until the crust is deep golden and crisp.
5
Plate
Arrange the fried tomatoes on a plate with the lemon wedge for squeezing over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g green tomatoes
- 2/3 cup100g cornmeal
- 4 tbsp36g rice flour
- 6 tbsp90ml buttermilk
- 22 eggs
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml vegetable oil, for shallow-frying
- 22 lemon wedge, for serving
