I see these pretty green tomatoes at Natural Grocers and think to myself, “let’s go home and make some Fried Green Tomatoes!”
It seems I’ve caught the Paula Deen bug. I’ve been doing a lot of “fried” lately. Fried sausage, fried cod—even reminiscing “fried” as in Culver’s fried butter burgers (gasp) and raised glazed deep-fried doughnuts (swoon).
Then, I see these pretty green tomatoes at Natural Grocers and think to myself, “let’s go home and FRY some of those babies!”
What … is … up?
Well, I bought those tomatoes and fry ’em I did—and they were good.
Green tomatoes are exactly that; hard, unripe green tomatoes. I thought I’d hand it over to Paula to tell you more. She’s got technique worth noting; like salting the tomatahs to pull out excess moisture. Plus, I love watching her simply for the shock value, if you know what I mean.
Feel free to run with her gluten-full recipe or give my version a go—pan-fried, not deep-fried and free of egg and gluten. Woot!
Fried Green Tomatoes | Gluten-Free, Egg-Free, Vegan
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan
Prep Time: 15 minutes
Cook Time: 10-15 minutes
1/2 cup unsweetened non-dairy MILK
2 teaspoons white CHIA SEED MEAL (see notes)
2 large GREEN TOMATOES
1/2 cup POTATO FLOUR (not starch)
2 tablespoons coarsely ground BUCKWHEAT GROATS (optional, see notes)
1 teaspoon PAPRIKA
1 teaspoon granulated GARLIC
1/2 teaspoon SALT
GRAPESEED OIL for frying
1. In a wide-bottomed bowl, whisk chia meal with milk and set aside to thicken 3-5 minutes.
2. Slice tomatoes 1/4″ to 1/2″ thick. Set aside.
3. In a second wide-bottomed bowl, combine flour, paprika, garlic, salt and coarsely ground buckwheat.
4. Dust tomatoes with some of the flour mixture.
5. Dredge tomato slices into milk mixture, then into flour mixture to coat both sides.
6. Fry in 1/8″ oil until crisp and golden brown, turning carefully and cooking both sides.
Chia seed and buckwheat groats may be ground in a coffee mill or spice grinder. Flax meal may be used in place of chia. The ground buckwheat is optional—I think it gives the flour coating a rustic cornmeal look and texture.