Gluten Free Fried
Green Tomatoes
1
large egg, lightly beaten
1/2 cup buttermilk
1/2 cup rice flour, divided
1/2 cup GF cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste
1/2 cup buttermilk
1/2 cup rice flour, divided
1/2 cup GF cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste
Preparation
Combine
egg and buttermilk; set aside.
Combine 1/4 cup rice flour, GF cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet;
Heat
to 375°.
Drop
tomatoes, in batches, into hot oil, and cook 2 minutes on each side
or until golden.
Drain
on paper towels or a rack.
Sprinkle
hot tomatoes with salt.
This recipe was borrowed from Beaufort Online on Facebook
