Red tomatoes might be bursting with sweetness, but their green counterparts have a delicious flavor of their own. Dipped in homemade paleo-friendly “buttermilk” and fried to perfection, these green tomatoes are the perfect appetizer or snack for those who enjoy Southern cooking.
Ingredients
3 firm green tomatoes
1 cup cornmeal
1/2 cup rice flour
1/2 cup cornstarch
1/2 cup paleo “buttermilk” (see below)
1-1/2 cup peanut oil
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes
1/4 tsp. black pepper
Paleo “buttermilk”
1/2 cup almond milk
1/2 tsp. white vinegar
Directions
- In shallow dish, mix ingredients for buttermilk.
- Slice tomatoes 1/4” to 1/2″ thick, salt both sides and place on paper towel. Let sit for 10 minutes. Then, place tomatoes in buttermilk.
- In large cast iron skillet, add peanut oil and heat over medium-high.
- In bowl, combine cornmeal, rice flour, corn starch, paprika, garlic powder, red pepper flakes and black pepper. Dip tomatoes in mix, covering both sides, then drop into oil. Fry tomatoes until golden brown, then flip to fry other side.