Traditional Fried Green Tomatoes

Fried Green Tomatoes | The Gluten Free Vegan

I am sad. I had to pick off all the tomatoes from my tomato plants on October 1. The nights were just too cool and the plants were starting to show their displeasure. I tried to push it as long as possible. Then I noticed one of my ripened tomatoes had been massacred by a bird or something looking for a treat. I didn’t want the rest of them to have the same fate so I took out my biggest bowl and picked tomatoes.

Some were nice and ripe. Some were on their way to being ripe. But there were a lot of green ones left.

That’s okay. I think there are cool things to be done with green tomatoes. I have been doing a lot of recipe searching and I have some ideas for using them up.

First, we’ll talk about the classic. That’s right, fried green tomatoes. (Thank you, Jessica Tandy and Kathy Bates. Brilliant, both of you.)

I’ve never made fried green tomatoes before up until now, but I’m pretty sure my mom made these occasionally when I was a kid. I quite like the tartness and crispness of the green tomatoes that are slightly warmed through when fried. Levi wasn’t totally in love with them until he dipped them in some Pesto Vegenaise and then he couldn’t stop.

Fried Green Tomatoes | The Gluten Free Vegan

5.0 from 1 reviews
Traditional Fried Green Tomatoes
Prep time
Cook time
Total time
This classic Southern treat uses up unripe green tomatoes and is quick to prepare.
Recipe type: Appetizer
Cuisine: Comfort Foods
Serves: 2
  • 3 - 4 unripened green tomatoes
  • Sea salt
  • ½ cup brown rice flour
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cajun seasoning
  • Salt and pepper, sprinkle
  • ½ cup unsweetened non-dairy milk
  • ½ cup cornmeal
  • Oil for frying
  1. Slice tomatoes into ½" slices. Sprinkle sea salt liberally over slices and let sit 5 minutes.
  2. Meanwhile combine brown rice flour, garlic powder, cajun seasoning, salt and pepper in a shallow dish.
  3. Pour non-dairy milk in another shallow dish.
  4. Place cornmeal in still another shallow dish.
  5. Heat about ½" of oil in a large skillet over medium-high heat.
  6. Dredge tomato slices in the flour mixture, shaking off excess.
  7. Dip in non-dairy milk, making sure to moisten both sides.
  8. Dredge in cornmeal.
  9. Place gently in the heated oil, making sure not to crowd the pan. Fry until lightly browned, about 4 minutes. Carefully turn each tomato slice and fry another 2 minutes until lightly browned on the other side.
  10. Remove from pan to a paper towel-lined plate to remove any excess oil.
  11. Serve hot.



  1. Patricia says

    Will definitely try this! I love Fried Green Tomatoes.

    Need a sauce to dip these in though!!!! Got any good recipes for that?


  2. says

    I love fried, or backed green tomato’s .
    Would like something for dipping,except, I can’t have dairy nothing with real cheese, milk etc.
    When can you come up with?
    Thank You , Jessie Schneider. Please don’t use last name in public.

  3. Kristin says

    Made these today for lunch and they were delish!! My 3-year-old ate them up!!! Thanks for a great recipe!

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