Food Recipes Side Dishes Vegetable Side Dishes Gluten-Free Fried Green Tomatoes 5.0 (1) Add your rating & review Naturally gluten-free, cornmeal is the classic (and perfect) coating for tart fried green tomatoes. Be mindful when shopping for cornmeal; many brands are actually cornmeal mixes, which include flour and leavening agents. Keep your eye out for stone-ground cornmeal for the best texture; Bob's Red Mill is one of our go-to brands. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer and tester, and food stylist with more than 25 years of experience cooking and entertaining. In addition to Food & Wine, Rankin has contributed to Cooking Light, Eating Well, Real Simple, and Southern Living. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Caitlin Bensel Active Time: 30 mins Total Time: 35 mins Yield: 5 Ingredients Vegetable oil or peanut oil, for frying 4 medium-size green tomatoes (about 7 ounces each) 1 cup (about 4 1/2 ounces) cornstarch 2 large eggs 1 cup buttermilk 2 teaspoons kosher salt, divided 2 cups stone-ground fine yellow cornmeal (about 11 1/2 ounces) 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper Sea salt Directions Pour oil to a depth of 1/2 inch into a large cast-iron skillet. Heat oil over medium-high to 325°F. (Closely watch the temperature, adjusting heat as necessary to maintain 325°F.) Slice tomatoes into 1/4- to 1/2-inch-thick slices. (You should get 4 to 5 slices per tomato.) Place cornstarch in a wide, shallow dish. In a second wide, shallow dish, whisk together eggs, buttermilk, and 1/2 teaspoon kosher salt. In a third wide, shallow dish, stir together cornmeal, black pepper, cayenne pepper, and remaining 1 1/2 teaspoons kosher salt. Working in batches, dredge tomato slices in cornstarch, shaking off excess; dip in egg mixture, and dredge in cornmeal mixture, patting cornmeal coating onto slices. Place breaded slices on a parchment paper–lined baking sheet. Working in batches, fry tomato slices (about 3 to 5 slices at a time) until golden brown and crispy, 3 to 4 minutes, flipping halfway through frying. Place on a baking sheet lined with paper towels, and sprinkle with sea salt. Originally appeared: August 2019 Rate It Print