Fried Green Tomatoes

[Gluten Free, Dairy Free]

These fried green tomatoes are the taste of summer! They are so delicious served as-is or dipped in my signature sauce (see recipe here). We enjoy them best as a topping to our hamburgers. These fried green tomatoes are gluten and dairy free, so you can make and serve them without worry!

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My kids love this recipe, which is funny because my boys don't like tomatoes. The cornmeal mixture keeps these crunchy and crisp so you're not eating a soggy mess. Make sure you use green tomatoes, which are unripe red tomatoes with much firmer flesh and a lower water content; the unripe firmness makes them suitable for frying. What's great is that these tomatoes are very easy to make; and if they aren't immediately eaten up, they can be stored in an air-tight container for about 3 days. However, every time I make these, I immediately have a swarm of kids around me, devouring them!

Fried Green Tomatoes

Prep Time: 20 min. Cook Time. 10-15 min.

Makes about 15-20 tomato slices.

Ingredients:

• 3/4 cup of gluten free, cornmeal (we like Bob's Red Mill Gluten Free Cornmeal)

• 1 cup gluten free flour (we prefer Bob's 1-to-1 gluten free flour)

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 egg, beaten

• 1/2 cup non-dairy milk (we like Elmhurst Farms)

• 1 Tbsp lemon juice

• 2-3 green tomatoes, cut into desired thickness

• Olive oil for pan

Instructions:

1. Pour olive oil into a large pan or iron skillet until it is about 1/2 inch deep.

2. Get three medium-sized mixing bowls for preparing the dipping mixtures for the green tomatoes.

3. In one mixing bowl, combine the cornmeal, 1/4 cup of flour, baking powder, salt, and pepper.

4. In a second mixing bowl, add the remaining 3/4 cup of flour to the bowl.

5. In a third mixing bowl, beat the egg and add non-dairy milk and lemon juice.

6. Dip the tomatoes in the flour, then egg mixture, then cornmeal mixture.

7. Heat oil on medium high heat. Fry battered tomatoes in oil for about 2-4 minutes, flipping halfway, until golden brown.

8. Drain tomatoes on a paper towel and salt lightly.

9. Serve as-is or with signature dip.