Fried Green Tomatoes

It is that time and we didn’t have any last summer because I didn’t know how to make them without wheat or corn.  A few weeks ago I gave it some thought and developed a plan.  Since then we have been (not so) patiently waiting for the tomatoes in the garden to be ready to fry.  Finally today we picked a few a gave it a whirl.  Results?  Yum!!  I wasn’t sure which flour mix would work best, so I tried both and couldn’t really tell the difference.  Next time I’ll just use whichever flour mix I have available.

 

Fried Green Tomatoes

3 – 4 medium to large green tomatoes

1/2 cup all-purpose flour mix or quinoa / buckwheat flour mix

1/4 tsp fine sea salt or plain salt (more or less to taste)

1/4 tsp onion powder (more or less to taste)

1/4 tsp garlic powder (more or less to taste)

1/8 tsp xanthan gum

2 eggs, beaten

1 Tbsp water

Canola oil

 

Combine beaten eggs and water in a medium mixing bowl.  Slice tomatoes to approx. 1/4 inch thickness and add to egg/water mixture, toss to coat.  Combine dry ingredients, adjusting or adding seasonings to taste and spread out in a plate suitable for dredging.  Heat oil (deep enough for tomatoes to float) to 375 deg F.  Remove tomato slice from egg, dredge in flour mixture, and drop into hot oil.  Repeat with remaining tomato slices.  Cook until golden brown, turning occasionally.  Remove to paper towels to soak up excess oil, then move to clean paper towels to serve.  If you can use dairy products, serve with plain non-fat greek yogurt (or sour cream if you are feeling really indulgent) but they taste great all alone.