Fried Green Tomatoes Southern Recipe

Crisp, tangy green tomato side dish

Prep Time10

Cook Time6

Total Time16

Course: Entree, Main Course, Side Dish, Vegetables

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: fried green tomatoes

Servings:

Calories: 437kcal

Author: Kathy Owen

4 to 5 medium green tomatoes picked right off the vine and washed
1 cup gluten free flour
2 Beaten eggs or ½ cup of egg substitute I like the egg substitute better because it seems “stickier” and holds the coating more securely.
1 cup corn meal
¼ teaspoon powdered garlic
sea salt and freshly ground black pepper to taste I use about ¼ teaspoon salt and ⅛ teaspoon pepper.
4-6 tablespoons canola oil for frying

Get Recipe Ingredients

Slice the green tomatoes into ¼ inch thick slices, discarding the top stem end and the bottom round end.
Place the flour in a flat dish.
Place the beaten eggs or egg substitute in another flat dish.
Put the corn meal in a third flat dish and add the powdered garlic, salt and pepper, and mix well.
Heat the oil in a heavy non-stick skillet.
When the oil is hot, dip the green tomato slices first in the flour to coat both sides then into the egg, and finally the corn meal mixture, coating both sides.
Gently place them in the skillet but don’t over crowd them.
Cook until they are brown on one side (about 3 minutes depending on how hot the skillet is).
Turn the slices over to cook the other side.
Repeat until all the green tomatoes are cooked.
Keep them warm on a platter in the oven until all are cooked and are ready to serve.