½ cup gluten-free cornmeal (some brands say they’re processed on equipment that also processes wheat so could be questionable as far as being gluten-free)
About 20 gluten-free rice crackers
Peanut or rice bran oil
Instructions
Slice tomatoes horizontally into roughly ½ inch slices.
Place ½ cup rice flour and salt in a shallow bowl.
In another shallow bowl beat egg and water. Note: I use water because my daughter is dairy sensitive, but you can substitute ½ cup buttermilk if you like.
Process the crackers in a mini-chopper, blender or food processor until they are fine crumbs. You should get ½ cup crumbs.
In a third shallow bowl mix ¼ cup rice flour, ½ cup cornmeal, and the ½ cup rice cracker crumbs.
Heat ¼-1/2 inch of oil in a large skillet to 350 degrees F.
Coat the tomatoes first in the seasoned rice flour shaking off any excess. Dip next in the egg wash and last coat in the cornmeal/cracker mixture.
Place them into the heated oil and fry about 1 minute until browned on the bottom. Then flip and fry about a minute more until the other side is browned. Work in batches and avoid overcrowding the pan.
Drain on a rack and serve with the sauce of your choice.
Recipe by Savory Nature at http://savorynature.com/2013/10/02/gluten-free-fried-green-tomatoes/