Before today, I have never had a fried green tomato. I have watched the movie, I have also heard about them, but never have had them. I found some beautiful green tomatoes at Chino Farms the other day and instantly thought... now is the time.
I started searching the internet, my culinary school books (no I didn't go, I just bought the text books and taught myself), and my cookbooks. There was only one recipe that seemed to get perfect reviews. It was posted by The Neelys on the Food Network. Course I have to adapt from it and make some changes for it to be gluten free. Here was my process.
4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose gluten free flour
1 tablespoon garlic powder
2 tablespoons milk
1/2 cup grated parmesan
1/2 cup gluten free tortilla chip crumbs.
Pinch cayenne pepper
In a deep-skillet, preheat oil to 350 degrees F. I used Tropical Traditions Gold Label Organic Virgin Coconut Oil., Canola oil will work, but it was sublime with the coconut oil and much healthier.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour,
then the eggs,
and then through the bread crumbs.
Add only a few pieces to the skillet at a time, so they can cook evenly, about 2 to 3 minutes on each side.
Drain on paper towels and serve with dipping sauce. I used Buttermilk Dipping Sauce.
I loved them. Taylor and Randy loved them. Jordan would not try them because he won't eat anything "green". I will be making these again!