Estimated reading time: 6 minutes

Gluten-Free Fried Tomatoes are a delicious Summer appetizer or vegetarian side dish – juicy, ripe, red tomatoes with gluten-free flour, egg, milk, and cornflour coating, fried in Canola oil, make for a crispy outer texture, sprinkle with fresh basil!

Gluten-Free Fried Tomatoes

Hi Everyone, I recently re-shot photos for an older post, Pan-Fried Tomatoes, and I thought, it would be great to have a coated-style recipe of tomatoes on the blog.

And, well, I just was craving fried tomatoes and with tomato season coming up, I couldn’t resist making them!

Ingredients

• 4 large red tomatoes (you can also make this recipe with green tomatoes)
• 2 eggs
• 1/2 cup milk
• 1 cup gluten-free flour (I used Bob’s Red Mill brand)
• 1 cup cornmeal
• 2 teaspoons Kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 quart Canola oil (or vegetable oil) for frying – you want to have about 1 inch in the pan for frying.
• optional: fresh, chopped basil for garnishing
• optional: mayonnaise for serving/dipping

Kitchen Tools

• slotted spoon or fry basket utensil
• deep frying pan or deep fryer
• measuring spoons and cups
• chef’s knife
• cutting board
• plates and mixing bowls

Web Story

If you like this Pan-Fried Tomatoes recipe, you might also like some of our other recipes with tomatoes: Homemade Garden Fresh Salsa, Tomato Basil Mozzarella Puff Pastry Tart, Tomato Basil Mozzarella Salad and Grilled Cheese Tomato Bites on SoFabFood.

• For the Gluten-Free flour, I love Bob’s Red Mill brand
• For the cornmeal, I love using Hodgson mill brand cornmeal

Tomato Season in New Jersey

Tomato season is as early as July 5th, it spans from July 10th through September 15th, and is as late as October 15th.

The dates depend on the specific varieties of tomatoes, of course!

I decided to make this recipe gluten-free because, generally, we have been trying to reduce gluten and carbs from our diet, not for any specific health reasons.

So, whenever I can and if it’s convenient, I try to make a recipe gluten-free.

These are great on their own, or over a salad, as a vegetarian side dish or in a burger.

We recently had them with veggie burgers and no bun and just some mayonnaise over mixed greens and it was lovely!

These are like a savory way to enjoy garden fresh flavors of tomato and basil.

This recipe would also work with green tomatoes, so if you have an abundance of tomatoes, why not fry up a few of the green ones to try them out? If they are green, they will probably take a little longer to cook.

Recipe Attribution

This recipe is inspired by Best Fried Green Tomatoes

I know you will love these Gluten-Free Fried Tomatoes, let me know if you try them in the comments below!

Our Other Recipes & Posts

• Chia Pudding
• Gluten-Free Chocolate Chip Cookies
• Cinnamon Oatmeal Cookies
• Lentil Soup with Celery Root

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Thank you for reading and following along!

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Gluten Free Fried Tomatoes

Yield: 4 people

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

Gluten Free Fried Tomatoes are a delicious Summer appetizer – juicy, ripe red tomatoes with a gluten free flour, egg, milk and corn flour coating fried in Canola oil make for a crispy outer texture, sprinkle with fresh basil!

Print

Ingredients

• 4 large red tomatoes, not overly ripe, washed and sliced 1/2 inch thick
• 2 eggs
• 1/2 cup milk, I use whole milk
• 1 cup gluten free flour, I use Bob's Red Mill Gluten Free Flour (1 for 1)
• 1 cup corn meal
• 2 teaspoons Kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 quart Canola oil, for frying

Instructions

1. Place paper towels on a plate for when the tomato slices are done frying, and set aside.
2. Heat oil in a pan with at least 1/2 inch of oil for frying.
3. Put 1 cup of gluten-free flour on a large plate for dredging.
4. Mix cornmeal, salt, and pepper and have in a shallow bowl for dredging.
5. Whisk eggs and milk in a bowl for dipping.
6. Dip the tomato slices into the flour, then dip in the egg mixture and finish with the cornmeal mixture. Repeat for all tomato slices. Place all prepared tomato slices in a place before frying.
7. Fry the prepared tomato slices in the heated oil for about 2 minutes per side or until golden brown. Make sure the slices are not crowded, you will need to fry them in batches, depending on the size of your pan.
8. When each slice is done, place it to cool on a plate covered in some paper towels to absorb the extra oil.
9. Serve with optional mayonnaise dipping and fresh chopped basil to garnish. Enjoy!

Recommended Products

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  OXO Good Grips Lewis Pepper Mill
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  OXO Good Grips Brushed Stainless Steel Slotted Spoon
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  OXO Good Grips Large Wooden Slotted Spoon
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  KitchenAid Nylon Slotted Spoon, Black
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  T-fal Deep Fryer with Basket, Stainless Steel, Easy to Clean Deep Fryer, Oil Filtration, 2.6-Pound, Silver, Model FR8000
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  Bobs Red Mill, Baking Flour 1 To 1 Gluten Free, 44 Ounce
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  Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
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  Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 2398Total Fat: 226gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 204gCholesterol: 102mgSodium: 726mgCarbohydrates: 83gFiber: 6gSugar: 10gProtein: 17g

Please note that the Calculated Nutrition is an estimate at best.

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• This recipe was originally published on 6/10/2018 and updated &republished on 9/12/2019, 3/22/2021, 2/8/2023

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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