Fried Green Tomatoes
This recipe just screams the goodness of summer! Especially if you have a garden full of tomatoes!
Did you see the movie Fried Green Tomatoes 1991 by Fannie Flag? Loved that movie!
The recipe I was inspired by was from Cooking Light magazine and it was not gluten and dairy free.
Using ingredients I had on hand I was able to make it work.
But we can make these two ways the Cooking Light recipe actually pickles the tomato slices first giving them a tart tangy taste and a light herbal dressing which is great for hot summer day.
My Italian side of the family doesn’t do this we just dredge the tomato slice in flour then egg and use tomato sauce as the topping.
For the pickled tomatoes bring one cup cider vinegar and one cup water and two tablespoons of sugar to a
light boil in medium saucepan. Add tomatoes and let boil for a few minutes you don’t want mushy tomatoes,
so two minutes tops then drain on a paper towel.
For the non-pickled tomatoes we will skip the pickling part, spray them with a light olive oil spray on both sides and continue on!
For the dredge you will need…
One cup of gluten free all purpose flour mix place on shallow dish
One cup gluten free corn meal place on another shallow dish.
One tablespoon of olive oil mayonnaise or any mayonnaise you have on hand.
Whisk with one egg and one egg white and two tablespoons of water.
Take the tomato slice and dredge through flour then the egg mixture then the cornmeal.
Have a skillet ready with olive oil heated to medium high. I use my cast iron skillet.
You can place some bacon fat in the oil for more flavor if you like. Drop your tomato in the oil
and it should sizzle but not burn. Turn when one side is golden and place on a paper towel to drain.
You can cook four or five at a time but not too many.
Sprinkle the fried tomatoes with salt and pepper.
Top the un-pickled version with your favorite marinara sauce and a sprinkle of romano cheese or dairy-free parmesan.
Many people with lactose intolerance can have hard aged cheeses like romano and sharp cheddar as the lactose gets processed out of the cheese.
Top the pickled version with one half cup of lactose free cottage cheese (I use hood brand). Two teaspoons of mayonnaise and a teaspoon of cider vinegar a pinch of salt. Add some sprigs of basil, thyme and parsley a quarter cup total.
Blend them in a food processor to make a creamy topping.
Enjoy with the ones you love!