Considered a Southern dish, it really doesn’t matter where you are from to enjoy this. Pluck some green tomatoes from your garden, fry these and it’s like having mild fried pickles with a fork. Oh, it’s so good. Not everyone likes these, but if you are looking for an allergen-free version, this is it.
Note that these are usually made with cornmeal, but the rice flour in your standard gluten free baking mix will add the sought after grainy texture.
How to make:
In a deep plate or dish, add 1/2 cup GF flour mix, salt, pepper and 1 teaspoon of onion powder.
In a large skillet, fry bacon and set aside the bacon
If necessary, add enough canola oil to the bacon grease to bring the oil up to about 1/4 inch of your slices of tomatoes.
Slice your green tomatoes in 1/2 thick slices and lightly coat each side with the flour mixture.
Gently set into the hot oil and don’t move it. Let it fry on a medium heat for about 5-7 minutes, or until golden brown. Flip and cook the same way on the other side.
Remove from skillet and keep warm in the oven if you like.
If you want to add a sauce, I recommend mixing 1 cup of mayo or veganaise with salt, pepper, onion powder, a little mustard, a dash of apple cider vinegar or louisiana hot sauce (or your favorite hot pepper sauce).
It’s that easy. Enjoy!