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These Gluten Free Fried Green Tomatoes are a twist on a southern classic and are one of my favorite summer eats! These are served with an irresistible homemade Spicy Buttermilk Sauce.
Hey, hi, hello! I don’t know if I could be anymore excited about this recipe today! Gluten free fried green tomatoes are one of my very favorite summer indulgences. I remember having these at my Nana’s house during the summer months served alongside savory southern style cornbread, cubed steaks, and fried okra.
A few years ago I started tinkering with making the recipe and with better-for-you ingredients and I am so excited to FINALLY be sharing this gluten free fried green tomatoes recipe!
When I’m making this as a side for a meal, I average 1 green tomato per person. I typically will make 4 at a time and get 3-4 slices per tomato. I first dunk the tomato slices in a buttermilk and egg wash seasoned with hot sauce before dredging in mixture of cornmeal, polenta, and cassava flour. I love using both cornmeal and polenta because there is such great variation in texture and flavor–the polenta gets a little crispier than the cornmeal and the cassava flour holds it all together. If you don’t have cassava flour and polenta, just substitute your favorite gluten free flour and more cornmeal and don’t look back. I use avocado oil to fry these green tomatoes until they are golden brown. It’s a healthier alternative to the traditional vegetable oil, has a more neutral taste than coconut oil, and has a high smoke point.
My favorite way to eat these fried green tomatoes is with this slightly spicy and tangy buttermilk sauce. It is to die for! Buttermilk, mayonnaise, garlic, hot sauce, and lemon juice combine to make this addicting spicy buttermilk sauce that perfectly compliments these gluten free fried green tomatoes. Sometimes I mix it up and serve these along side homemade yogurt ranch when I want something a little healthier. When I’m feeling extra decadent, I’ll top this with creamy goat cheese and green onions. When I’m making gluten free fried green tomatoes into a meal, I’ll top a stack of them with a poached or fried egg. Now that we live in the south, I see them on restaurant menus all the time an I am coming up with some many other ways to enjoy them and can’t wait to experiment with ways to enjoy these gluten free fried tomatoes this summer.
Terrible photo, but when you place the tomato slices in the hot oil, they should begin to bubble almost instantly.
Love these fried green tomatoes topped with creamy goat cheese and green onions
Top with a drizzle of spicy buttermilk sauce…
…and dig in!
Gluten Free Fried Green Tomatoes
- 4 green tomatoes sliced about 1/4 inch thick, ends discarded
- 1/2 cup avocado oil for frying, plus more as needed
- 1/2 cup cornmeal I prefer Bob's Red Mill
- 1/4 cup polenta I prefer Bob's Red Mill, can sub cornmeal
- 1/4 cup cassava flour Can sub preferred gluten free flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking soda
- 1/4 tsp paprika
- 1/4 tsp baking powder
- pinch cayenne pepper Optional
- 1 cup buttermilk
- 2 eggs
- 2 tsp hot sauce I prefer Frank's
Spicy Buttermilk Sauce
- 1/4 cup buttermilk
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp fresh lemon juice to taste
- 1 - 2 tsp hot sauce to taste, I prefer Frank's
- 1/2 - 1 tsp salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1 tbsp extra virgin olive oil
- goat cheese or feta cheese
- green onion
- Slice the tomatoes approximately 1/4 of an inch thick. Discard both ends. Depending on the size of the tomatoes, you should get about 3-4 slices per tomato.
- Combine cornmeal, polenta, cassava flour, salt, pepper, baking soda, paprika, baking powder, and cayenne pepper in a shallow bowl. I like to use a pie dish.
- In a medium sized bowl, beat buttermilk, eggs, and hot sauce until mixture is homogeneous.
- Dunk tomato slices in buttermilk mixture, then dredge through cornmeal mixture being sure to coat the entire tomato slice including the edges. Set aside until all are coated in the buttermilk and cornmeal.
- Add avocado oil to a large sauté pan and heat over medium high heat. Test a drop of cornmeal batter to see if oil is hot enough. When oil is hot enough, it will start to bubble around the edges immediately (see photo 1) and will quickly turn golden brown. Once oil is hot, carefully add tomato slices in a single layer being careful not to overcrowd the pan. Fry until golden brown, about 1-2 minutes on each side. When they're crispy on both sides, place on a baking sheet or a plate lined with a paper towel. Add more oil to pan as necessary to fry the rest of the tomatoes.
- To make the spicy buttermilk sauce, mix the buttermilk, mayonnaise, garlic powder, dijon mustard, fresh lemon juice to taste, hot sauce to taste, and salt. Add olive oil while whisking. Taste and adjust seasonings as necessary, adding more lemon juice, hot sauce, or salt as desired.
- Transfer tomatoes to a plate and top with goat cheese and green onions if desired. Serve immediately with spicy buttermilk dressing on the side.
HELPFUL RECIPE INFORMATION
All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes. All recipes are tested and developed using a fan oven and an electric range.
DID YOU try gluten free fried green tomatoes?
Hands down, these Gluten Free Fried Green Tomatoes are one of my favorite summer recipe and I hope you enjoy this recipe as much as I do. If you make this, please rate this recipe and let me know what you think in the comments below. You can also mention @indiafromindiana or tag #indiafromindiana on Instagram so I can see what you’re making in the kitchen!