We have had many, many discussions about my southern upbringing! Most recently we discussed this topic over a fresh batch of hushpuppies which have now sparked an insatiable craving for fried green tomatoes.
Fried green tomatoes pop up every where in the south during the summer months! Vendors fry them at the farmer’s markets, they grace the specials menu of practically every restaurant and literally everyone has their own secret family recipe.
I was sort of surprised this season when I couldn’t find green tomatoes in every farmers market stall here in Long Beach. The craving wouldn’t go away though it only worsened, so I called my friends at Melissa’s Produce and they totally came through for me! I finally feel like I have indulged in all of my favorite summer foods.Print
Fried green tomatoes are great served up as a side dish, but they are spectacular layered on top of homemade veggie burgers or served up inFried Green Tomato Po’boys!
- 1 large egg, beaten
- 1/2 cup buttermilk
- 1/2 cup gluten free yellow cornmeal
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup all purpose gluten free flour, I used Better Batter
- 3 medium sized, firm green tomatoes, cut into 1/3-inch-thick
- peanut oil for frying
- Spicy Cajun Rémoulade Sauce, optional
- Whisk together the egg and the buttermilk.
- In a shallow dish combine the cornmeal, baking powder, salt, pepper and 1/4 cup of the gluten free flour. Dredge the tomato slices in the remaining 1/2 cup of gluten free flour; dip in the egg mixture, and dredge in the cornmeal mixture.
- Pour the oil to a depth of 1/2 inch in a large cast iron skillet. Heat the oil to 350°F over medium-high heat. Drop the tomatoes, in batches, into hot oil and cook for 2 minutes or until golden. Drain on paper towels. Sprinkle hot tomatoes with sea salt to taste.
Want to turn these into a sandwich? Check out our Fried Green Tomato P’boy!