Want to learn how to make the best, southern-style fried green tomatoes with a no-fail gluten-free recipe? Here you will my favorite easy tips, like how to prevent the batter from sliding off, making a thick, crispy, and robustly seasoned cornmeal breading, and, of course, a creamy, zesty dipping sauce to go with them! If you would like to skip the frying, air fryer directions are included as well.
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Easy Gluten-Free Fried Green Tomatoes Recipe
After seeing one of the greatest movies ever, who wouldn’t be intrigued by indulging in some southern fried green tomatoes?! Towanda! Let me tell you, they are absolutely worth having an entire screenplay written about them.
When making a gluten-free breading for fried green tomatoes, some tiny adjustments have to be made. Will the end result fare any worse? I would never do you like that, my friends. One crunchy, crispy bite will put all those worries to rest.
So, what’s the magic? How do we make fried tomatoes a success and earn all the oohs and aahs?
Typically green tomato breading is simple – cornmeal, flour, and some seasonings. Since the tomatoes are unripened and not at peak flavor, it’s essential to amp up the seasoning in the cornmeal coating.
Seasonings like garlic powder, onion powder, seasoned salt, pepper, and smoked paprika load on the flavor and play nicely with the equally robust comeback dipping sauce. To add even more flavor, I add a couple dashes of hot sauce to the buttermilk as well.
Green tomatoes have a lot of moisture, which can cause the biggest frustration when making this southern treat – batter that slides off while frying.
When I created this famously delish gluten-free fish batter recipe, I discovered an easy way avoid that problem. Dredging the sliced tomatoes in a light coating of white rice flour before dipping in the buttermilk sponges extra moisture to make the coating stay tight while frying.
Plus, white rice flour works a double whammy by absorbing less fat than flour so it fries up lighter, airy, and less dense. Who doesn’t need more of that in their gluten-free life??
Homemade fried green tomatoes can be served with lots of versatility. The included comeback dipping sauce makes them simply irresistible, but similar to crispy grit cakes, my mind goes a little wild with more possibilities…
Serve them open face with a fried egg or pimento cheese on top, slid one between two thick slices of GF bread with mayo and bacon, top with shrimp or BBQ meats, or go all out and drizzle them with some creamy gluten-free sausage gravy!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Skip the sweat with good prep
Making this recipe with ease is all about laying the ground work. First make the dipping sauce so you can dive right in hot from the fryer. Next it’s time to slice and prep the tomatoes. Layer them on a paper towels and lightly salt to season and draw out moisture. Cover with another paper towel, set aside, and move on to prepping your breading station.
Dipping station
While your tomatoes are getting ready for the big show, it’s time to set up the cornmeal breading. On a plate place the white rice flour, in a bowl stir together the buttermilk with hot sauce. Lastly, in a shallow bowl, whisk together the cornmeal, gluten-free flour with seasonings.
Time to dip
At this point I start to warm the oil because it takes 10-15 minutes to reach the optimal frying temp, 350ºF. I use my handy instant read thermometer to check the temp every 5 minutes or so. First dip the tomatoes in the rice flour, then buttermilk mixture, and finally cornmeal breading. Move the coated tomato to a baking sheet and repeat with the other tomatoes until the oil is ready to go.
Fry (or Air fry) Time
To maintain the temp of the oil, which guarantees a nice crispy coating, don’t crowd the pan. Place 3-4 tomato slices in and fry for 4-5 minutes, flipping halfway through. When they are lightly brown, transfer to a paper-towel lined plate to briefly drain excess grease.
To keep them warm while you are frying, use my method for battered, crispy gluten free shrimp. Set a wire rack inside a baking sheet and keep in a 200ºF oven until everything is fried and ready to serve.
For air fryer tomatoes, place the breaded tomatoes in a single layer on a greased basket. Lightly mist the tops with oil and air fry at 400ºF for 4 minutes. Flip, lightly mist the other side with oil, and continue baking for 4 minutes more.
Read These Tips For Success!
- The breading uses cornmeal for an authentic southern flavor. While cornmeal is naturally gluten-free, there can be issues with cross-contamination during processing. It’s best to use one that is certified GF, especially if you are particularly sensitive.
- Don’t throw that extra cornmeal breading out! I like to give a brief second dip right before frying for a double coating and to soak up any moisture as they sat.
- If you don’t plan to eat them as they come out of the oil, preheat the oven to 200℉. Place a wire rack inside a baking sheet and set in the oven. Transfer the fried tomatoes to the wire rack to keep warm.
- The more you prep ahead of frying, the less frazzled you will be. Get the sauce ready, prep the breading, and dip the tomatoes ahead of time so you’re only job is to fry when it’s go time.
- Use an instant thermometer to maintain and keep testing the oil temp. Adjust the heat accordingly throughout frying. Also, fry in smaller batches, no more than 3-4 at a time. Otherwise they will take too long to cook and become very greasy.
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Perfected Crispy Gluten-Free Fried Green Tomatoes
Ingredients
Comeback Dipping Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons hot sauce
- 2 teaspoons gluten-free Worchestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
Gluten-Free Fried Green Tomatoes
- 4 fresh green tomatoes (room temp), sliced into ¼-inch thick slices
- ¼ cup white rice flour
- ½ cup gluten-free all purpose flour blend
- ½ cup cornmeal, gluten-free certified
- 1 teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ¾ cup buttermilk
- 2 teaspoons hot sauce
- cooking oil (canola, vegetable, or peanut), for frying
Instructions
- Start by making the dipping sauce. Combine everything together in a bowl. Set aside or refrigerate for later.½ cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons hot sauce, 2 teaspoons gluten-free Worchestershire sauce, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper
- If you would like to keep the tomatoes warm while frying in batches, preheat the oven to 200℉. Place a wire rack inside a baking sheet and set in the oven. Line a plate with paper towels. After the tomatoes cook it will be transferred from the oil, to the plate, to the oven to keep warm while frying batches.
- Line a baking sheet with a double layer of paper towels. Place the sliced tomatoes on top in a single layer. Sprinkle with salt and place another layer of paper towels on top. Press down lightly and set aside for 10-15 minutes while the breading station is prepped and the oil preheats.4 fresh green tomatoes (room temp)
- Next, prep the breading and start dipping the tomatoes. On a plate place the white rice flour. In a shallow bowl, whisk together the cornmeal, gluten-free flour, seasoned salt, paprika, garlic powder, onion powder, pepper, and salt. In another bowl stir together the buttermilk with the hot sauce.¼ cup white rice flour, ½ cup gluten-free all purpose flour blend, ½ cup cornmeal, 1 teaspoon seasoned salt, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper, ¼ teaspoon salt, ¾ cup buttermilk, 2 teaspoons hot sauce
- Now pour the oil in a large, heavy-bottomed deep skillet. Add enough oil until it covers about 1½-2 inches deep. Heat over medium heat until it reaches a temperature of 350ºF. This will take about 10-15 minutes to heat. Use an instant thermometer to maintain and keep testing the oil temp as the tomatoes fry.
- While the oil is heating, dip the tomatoes and transfer to a baking sheet until ready to fry. First, lightly coat each side of the tomato in the rice flour. Then transfer to the buttermilk mixture, coating each side and letting the excess drip off. Finally use a fork to place in the cornmeal breading, coating each side. Move the breaded tomato to the baking sheet and repeat with the other tomatoes until the oil reaches temperature. (TIP: Don't throw away excess cornmeal breading – comes in handy later!)
- When you are ready to fry, some of the moisture releases through the breading as they sit. I use the extra reserved breading to lightly coat again right before frying. Gently lay 3-4 tomatoes in the oil, being careful to not overcrowd the pan. Fry for 4-5 minutes, flipping halfway through, until lightly browned. I find tongs to be easiest for flipping, while a skimmer spoon is good for lifting it out of the oil.
- Transfer the cooked tomatoes to the paper towel-lined plate to briefly absorb excess grease. If you want them to keep warm while frying the remaining, then transfer them to the wire rack baking sheet in the oven. Repeat with remaining tomatoes. Serve immediately with dipping sauce.
Notes
Air Fryer Method
Place the breaded tomatoes in a single layer on a greased basket. Lightly mist the tops with oil and air fry at 400ºF for 4 minutes. Flip, lightly mist the other side with oil, and continue baking for 4 minutes more.Free Guide! Receive a Free Gluten Free Dinners Cookbook
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Absolutely delicious!! We skipped the sauce and devoured ours plain. I didn’t have rice flour but after comparing other recipes I swapped in cornstarch and it cooked up perfect. Will 100% be making these again! This is the stuff gluten free southern dreams are made of. Thank you!!!
Thanks so much for sharing, Heather! I appreciate it.
Best,
Melissa
We Ate Every Single One!
My tomato plants were burdened with fruit this week so I was thrilled to get this recipe in my e-mail today! I straight-away rounded up a few green ones and followed the recipe exactly. Not a crumb was left! I preferred mine without the dipping sauce because they were THAT good! My Mayo-loving husband liked his dipped. Either way, you are going to love these!
Thank you so much, Deb! This makes me immensely happy to hear and I really appreciate the time you took to share. It helps a lot!
Best,
Melissa