Fried Green Tomatoes | Egg-Free, Gluten-Free


I see these pretty green tomatoes at Natural Grocers and think to myself, “let’s go home and make some Fried Green Tomatoes!”

Gluten-Free, Egg-Free, Vegan 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 fried butter burgers (gasp) and raised glazed deep-fried doughnuts.

Then, I see these pretty green tomatoes at the grocery store and think to myself, “let’s go home and FRY those babies!”

What … is … up?

Well, I bought the tomatoes and fry ’em I did—and they were delish!


Fried Green Tomatoes | Egg-Free, Gluten-Free

Fried Green Tomatoes | Egg-Free, Gluten-Free

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


  • 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.
  7. Serve.


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.

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Shirley @ gfe September 20, 2011 - 10:56 am

Yummy, Lexie! I had never even tried fried green tomatoes until a few years ago and then I found a mainstream restaurant nearby that made them gluten free using cornmeal, had a dedicated fryer, etc. OMG, they were good! But then the restaurant stopped using dedicated fryers. 🙁 So I made my own earlier this summer and they were wonderful. Your recipe is a great option for the egg-free folks who can do chia, buckwheat, etc. That photo of them is gorgeous! And sorry, but I can't watch Paula … even for the shock value. Especially not this early in the am. LOL


Lisa @ Allergy Free Vintage Cookery September 20, 2011 - 3:51 pm

Looks yummy! I love that Paula Deen 🙂 And since I'm still learning about all this allergy-free stuff, can you tell my why you chose grapeseed oil? We're actually allergic to grapes, so I assume this one is off-limits to us. Would canola work as well?

Alisa Fleming September 20, 2011 - 4:02 pm

I've never actually tried fried green tomatoes, but this recipe always reminds me of the movie which I just loved!

Alta September 20, 2011 - 5:01 pm

These look evil. Yum.

Lexie September 20, 2011 - 5:36 pm

Hi Lisa,

I use grapeseed oil for frying as it is a high smoke-point oil. Coconut would work, too. But may impart a subtle coconut flavor. I do not use Canola oil. High heat can change the make-up of oils not suited for high heat … such as olive.

Hope that helps. Cruise the internet for more. provides some good info.


Lexie September 20, 2011 - 6:45 pm


I was surprised by how much I liked them, too. So Paula's just too much, huh? Ha LOL.


Lexie September 20, 2011 - 6:47 pm

Alisa and Alta,

Thanks for your comments : )


Ricki September 20, 2011 - 8:24 pm

You know, I've always wanted to try these, and now I think I have to perfect recipe to give them a go! Yours look great, fried or not fried. 😉

xiheiqian November 2, 2011 - 3:11 am

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Heather @ Life, Gluten Free July 10, 2014 - 12:39 am

Those look so good. I love fried green tomatoes!


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