Stir’s Gluten Free Fried Green Tomatoes
- 4 each
- 1 1⁄2 cups 4 each
- 2 cups
- large green tomatoes, sliced into 1⁄4 inch disks corn starch
- eggs, beaten
- corn meal
First, slice tomatoes into disks 1⁄4 inch thick, pat dry with a paper towel. Then set up a breading station. Place cornstarch on a plate, eggs and buttermilk in a bowl and cornmeal on another plate. Dust each tomato disk with cornstarch, make sure you have completely covered the entire tomato. Then dip tomato into buttermilk and egg mixture, covering cornstarch completely. Then cover the cornstarch and egg covered tomato in cornstarch and place on a paper towel lined sheet tray. Continue this process until all tomatoes are breaded.
In a cast iron skillet pour in 1 tablespoon of grapeseed oil until hot. Place breaded tomatoes in oil and fry on both sides until deep golden brown. Place freshly fried tomato on paper towls to drain excess oil and repeat process, wiping your skillet dry with a towel after each use.
Creme Friache Sauce
- 1 cup crème friache 1 tablespoon honey
- pinch of kosher salt
In a small bowl combine crème friache and honey. Whisk until incorporated and season with salt to taste.
- 1 pint cherry tomatoes, halved
- 1 tablespoon brown sugar
- 1/4 cup vinegar
- 2-3 cups olive oil
- kosher salt and freshly ground black pepper
In a medium sized bowl toss cherry tomatoes with vinegar and brown sugar. Season with kosher salt and black pepper and transfer into a small roasting pan. Next, pour olive oil over the tomatoes until they are covered with olive oil. Cover the roasting pan with foil and place in a 350oF oven for 40 minutes. Remove tomatoes from oil and server hot, room temperature or chilled in a salad.