This is a guest post from a Fab Frugal Friend, Kimberly, which I think befits the female friendship symbolism of the fried green tomato – well, ever since the movie at least. (If you haven’t seen it, go rent this classic ASAP!) I had the pleasure of visiting her in Oregon recently, and we got to feast from the fantastic farmer’s markets. Lucky for me, I got to experience her authentic fried green tomatoes (she’s a Southerner) and she was kind enough to come up with a gluten-free version for us!Â (Alas, neither one of us thought to photograph them before they were devoured.) The chickpea flour was an absolutely perfect substitute – think about how well the chickpea flour tastes when fried for falafel. .
FRIED GREEN TOMATOES AND GRAVY
4 tablespoons oil
1/4 cup cornmeal
1/2 cup chickpea flour, divided
5 to 6 green tomatoes, sliced
1 to 2 cups water, soymilk, or milk
Salt and pepper, to taste
Tamari or hot coffee, to taste
Heat the oil in a heavy skillet. How hot? Kimberly says, “I don’t measure the temperature, but I heat it to the low end of high and I know it’s ready when I stick a wooden spoon in it and little bubbles form all over the spoon.” As it’s heating, combine cornmeal, 1/4 cup of the chickpea flour and 1/2 teaspoon salt with a fork on a plate. Mix about 3 to 4 tablespoons of the milk with 1 tablespoon flaxmeal in a small bowl, also with a fork.Â Coat both sides of the tomato slices with the milk/flaxmeal mixture and then dredge in the cornmeal-chickpea flour blend.
Fry until soft on the inside and golden brown and crisp on the outside, doing a few at a time as your skillet size permits. Sprinkle the remaining flour into the pan and cook, stirring frequently, until brown. Then stir in the milk of your choice, salt and pepper to taste, and a bit of tamari or black coffee, depending on desired thickness and flavor.
One more thing: grits on the side. Strongly recommend.
— posted by Anne