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Summer is here! At the UGArden where I work as a graduate student  the summer crops are booming and I have been enjoying meals of freshly harvested potatoes, squash, green beans and tomatoes. Life is deliciously good.

We had a storm last week that broke several branches of our tomato plants. During the clean-up, several plants were trimmed and whipped into shape. The result was more than a few green tomatoes that didn’t get a chance to ripen. I felt the need to bring 3 home to make fried green tomatoes an IMMEDIATE reality.

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The ingredients are simple. Coconut milk and tabasco sauce for the wash. White rice flour, salt and pepper for the coating. Coconut oil for frying.

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The first step is to prepare the wash and coating mixture for the green tomato slices. I got out two bowls. One had about a 1/3 cup of coconut milk and several dashes of tabasco sauce. The coating mixture was a 1/3 cup of white rice flour with a sprinkling of salt and pepper. I have had great success using white rice flour as a coating for country fried steak, okra and now fried green tomatoes. It results in a great crunch and sticks better than cornmeal. I also love that it is gluten-free.

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Once the green tomatoes were sliced, everything was ready for coating.

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I started by dipping the tomato slice in the wash mixture.

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Then I dredged it in the seasoned rice flour.

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I like a thick crunchy coating on my fried green tomatoes. So after dredging, I coated again with the coconut milk/tabasco wash and another coating of the seasoned rice flour. Double WHAM!

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It is best to coat all your tomato slices before frying to ensure they all cook evenly.

Though, you can save time and start heating up your skillet or fry pan while you are coating your tomato slices. It should only take a few minutes.

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Once they are all ready it is time to add a little oil to your preheated skillet.

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I like to use coconut oil for my frying and I put in enough to coat the bottom of the skillet.

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Then I carefully placed my green tomato slices in the pan and let them cook for 3-5 minutes to allow it to develop a good crispy crust.

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After 3 minutes I checked and began flipping once they were golden brown on one side. They cooked for a few more minutes and I pulled them off the skillet once both sides were golden brown and crispy. Yum!

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I wanted to showcase the summer abundance with our meal. To accompany our fried green tomatoes I made steamed green beans, roasted summer squash and seared new potatoes. It was a delicious meal and one my meat-loving husband declared fabulous.

Fried Green Tomatoes (Gluten and Dairy Free)

2-3 Green Tomatoes

1/3 cup non-dairy milk (I usually use coconut milk)

Tabasco Sauce

1/3-1/2 cup white rice flour

Salt and Pepper

Coconut Oil

First, mix together coconut milk and a few dashes of tabasco sauce for the tomato wash. Next, mix together rice flour and salt and pepper in a separate bowl. Slice green tomatoes. Prepare tomato slices by dipping in coconut milk/tabasco wash, then dredging in the seasoned rice flour. Repeat. Turn on skillet or fry pan on medium heat while coating the tomato slices to let it pre-heat. Once tomato slices are coated and skillet is warm, add a little coconut oil to generously coat the bottom. Let that heat up for a moment and add tomato slices. Let cook 3-5 minutes on each side until both sides are brown and crispy. Serve immediately.