Fried Green Tomatoes with Chipotle Sour Cream

Course Appetizer

Cuisine American, Southern

Diet Gluten Free, Vegetarian

Keyword chiles, sour cream, tomatoes, vegetarian

Prep Time 15 minutes

Cook Time 45 minutes

Chillling Time 30 minutes

Total Time 1 hour 30 minutes

Servings

Calories 240kcal

Equipment

small bowl
3 small pie pans or shallow bowls
large cast iron skillet
large plate lined with paper towels
tongs

Ingredients

8 ounces Daisy light sour cream
1 chipotle pepper in adobo sauce minced
2 medium to large green tomatoes sliced ¼-inch thick
¼ cup brown rice flour or unbleached all-purpose flour
½ teaspoon salt
1 teaspoon chili powder
1 cup buttermilk See Variations for a substitute.
½ cup gluten-free panko or regular panko
1 cup sunflower oil or canola oil

US Customary - Metric

Instructions

Stir together the sour cream and minced chipotle in a small bowl. Cover and refrigerate for at least 30 minutes.
Cut tomatoes into ¼-inch-thick slices. Whisk together rice flour, salt, and chili powder in pie plate. Pour buttermilk into the second pie plate. Pour panko into the third pie plate.
Heat oil in the large cast iron skillet over medium heat. Meanwhile, dredge tomato slices in the flour mixture and shake off the excess. Dip into the buttermilk on both sides, then immediately dredge slices in panko.
Cook tomato slices in hot oil until brown and crispy, about 3 to 5 minutes per side. Drain thoroughly on the paper towels. Serve immediately with the chipotle sour cream. Best eaten within an hour.

Notes

Variations

If you don’t have buttermilk, you can make your own. Combine 2 tablespoons fresh lemon juice plus enough lowfat milk to equal 1 cup. Let it sit at room temperature for about 15 minutes, then it’s ready to use.

Nutrition