Gluten Free Fried Green Tomatoes

gluten free fried green tomatoes gfJules.com

As the summer winds down here in the mid-Atlantic, and we all long for any kind of respite from the heat and humidity of August, I remind myself that with the passing of these hot days also goes one of my favorite summertime treats: gluten free fried green tomatoes!

gluten free pumpernickel with fried green tomatoes| gfJules
Gluten free pumpernickel sandwich with gluten free fried green tomatoes. It doesn’t get any more summery than this! {click photo for gluten free Pumpernickel Recipe}

I rediscovered these (traditionally gluten filled) southern delicacies once I developed my gfJules® Gluten Free Flour to work as well for muffins as it did for batters. All kinds of recipes were fair gluten free game for me again, and at the top of my list were recipes that held wonderful memories for me … like summers filled with fried green tomatoes!

These salty and tart treats are a meal for me on many a summer night, and they are wonderful with homemade bread as sandwiches for lunch as well.

Aside from using the right gluten free flour, the key to this summer-time delicacy is in selecting the tomatoes. If you grow your own, that’s fantastic! Otherwise, hit the local farmer’s market or pick-your-own farm and opt for large, very firm, green tomatoes.

If you do not use them right away, store in the produce drawer of your refrigerator to slow the ripening. Once they get softer and turn a pale whitish-green, then red color, they are too ripe for this recipe — they will fall apart and never get crisp because they are too juicy.

Green tomato

Once you select the right tomatoes, be sure your oil is hot enough. If it is not hot enough to get the batter on the tomatoes crispy, it will just make the tomatoes mushy-likewise, it’s best not to make them too far in advance of serving because they are prone to lose their crispness when sitting out for too long.

However, you can refrigerate or freeze fried tomatoes by cooling them, then layering them between wax paper and sealing them in a zip top bag. The best way to serve again after refrigeration or freezing is to quick-broil or a pop in an air fryer to restore their crispiness.

gluten free fried green tomatoes on plate

I hope this recipe helps get you through the dog days of summer too – savor these treats while you still can!

If you’d like another great green tomato recipe, try my Green Gazpacho chilled soup!

Yield: 4 servings

Gluten Free Fried Green Tomatoes

Fried Green Tomatoes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • High heat cooking oil (avocado, “high oleic” safflower, sunflower, grapeseed, refined (not extra virgin) olive oil, or organic canola oil)
  • 1 cup gfJules™ All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cracked black pepper
  • 2-3 medium-large firm green tomatoes

Instructions

Heat enough oil in a large skillet to cover the entire skillet bottom. While that is coming to high heat (400ºF), prepare a bowl for dredging with the flour, salt, and pepper whisked together well. If necessary, double the dry ingredients for dredging the tomatoes to be sure to have enough to coat all the slices.

Slice the tomatoes approximately 1/4 inch thick, removing as much peel as possible from the two end pieces, as the flour mixture will not stick well to the skins. Dredge each slice through the flour mixture, coating each side well, then lay gently in the heated oil. Cook on both sides until light brown and crispy (usually no more than 2 minutes per side if the oil is at the proper temperature).

Remove to a paper towel or parchment-lined baking sheet and put into a 200ºF oven to keep warm until serving.

Serves: 4

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

Don’t forget, you can bake these babies in an air fryer instead!

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Gluten Free, Vegan Fried Green Tomatoes - gfJules

 

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  1. Hi, Folks, I do love Fried Green Tomatoes. We get our produce from our daughter who now has her own garden. She has had a bumper crop of produce and attributes it to spreading a bit of ROCK PHOSPHATE in the growing hole before planting this year. We have had already 5 inches of rain here in the Texas Hill Country this June. What a blessing for all of our creeks and water tanks(ponds) and our home gardens. Even in all this wetness she has had great results. A testimony for Rock Phospate! Needless to say I am going to ask her to begin picking some green ones for me. Thanks so much for this wonderful recipe. I am so glad you are generous to share your talents with me and others.
    Grateful to you, my Girl, much appreciated,
    Marky Mander, Pipe Creek, Texas

    Reply
  2. What about corm meal/ flour mixture? Your only cornmeal is the muffin mix. Could that be used for the flour mixture. I also like the mix of flour and cornmeal for fish…

    I love these green tomatoes fried…I could eat the whole batch!!!

    Reply
    • I know -they’re SO good!!! You could absolutely use my cornbread mix to coat fish as well. It makes yummy hushpuppies, too!
      ~jules

      Reply
    • Hi! We actually deliver to residential addresses in Canada, as well. It can be somewhat pricey to ship from the US, so most of our customers prefer to order larger amounts to bring the per pound shipping price down. We are also working on establishing contracts to lower the price soon, as well. I hope that helps!

      Reply
  3. I like dipping in egg before the flour. It makes a nice crust. Also, it works if fried in oil or baked in the oven at 425. I made zucchini last night w/this method.

    Reply
    • Karen – I love fried zucchini, too! And yes, the egg adds to the crispness. It’s harder to get that crispness from the oven, but when I finish the bake with a few minutes of broil, it works out pretty well! Have you tried my Cornmeal Crusted Zucchini (dipped in egg)? Here’s the recipe in case you want to try it too! https://gfjules.com/recipes/

      Reply
    • Hi Sephera, I recommend “high oleic” safflower, sunflower, grapeseed, refined (not extra virgin) olive oil, or organic canola oil. Generally what I have on hand is olive oil, but I sometimes also use safflower oil with good frying results.

      Reply
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