I love, love, love me some fried green tomatoes. You can find green tomatoes all summer long, but especially in the spring. What a testament to not wasting food….or is it a nod to Impatience? After all, green tomatoes will turn red given the chance. They’re simply the unripe versions of their ruby-red brethren. In fact, I have a red tomato, once green, sitting on my windowsill at this very moment. The difference between a red and green tomato is the green is firm and tart. They make a great sandwich, a fantastic pickled relish, and a great accoutrement to fried eggs and pimento cheese. Usually you find them coated in wheat flour or corn flour or a combination of both. I set out to find a version that would let me ‘get my eat on’ without wheat or corn. I tried several different substitutes–almond flour, rice flour, quinoa flour, and coconut flour. I thought almond flour would come out on top since it had performed well for me with making a crust for tomato pie, but no such luck. Quinoa flour worked like a dream–fried up nice, stuck to the tomato, and didn’t leave a huge aftertaste. Rice flour didn’t stick and coconut flour tasted terrible. If you don’t have a wheat or corn issue, feel free to use 1/2 wheat flour and 1/2 corn meal. So here ya go, fried green tomatoes…gluten-free!
- Green tomatoes, as many as you need, 2 or 4 slices per person
- Quinoa flour
- 2 eggs, scrambled/whipped
- Coconut oil
- Salt and pepper to taste
- Toppings–red pepper chutney, fried eggs, pulled pork, blue crab, hollandaise, remoulade sauce, etc.
Wash, dry, and slice your tomatoes about 1/4 inch thick. Melt coconut oil in pan at medium high heat (Mama’s cast iron works well). Dip tomato slices in egg, dredge in quinoa flour. Place in hot oil and fry until underside is golden brown, about 2 minutes. Flip and fry again until opposite side is golden brown. Remove and drain on paper towel-lined plate. Serve with your choice of accoutrement–my favorite is a fried egg and remoulade or jalapeno pimento cheese and pulled pork.