Gluten-free Fried Green Tomatoes & Squash Blossoms Recipe

27 Jul 2016, by Jan Matthews in Healthy Recipes

For up to 10 squash blossoms and 2 to 4 small green tomatoes


1. Combine in a small mixing bowl:

  • 2 tablespoons of white rice flour
  • 1/4 cup water
  • 1 tablespoon of potato starch
  • 1 tablespoon of tapioca flour
  • 1 pinch of xanthan gum
  • 1/4 tablespoons baking powder
  • pinch of salt
  • 1/4 cup water
  • 1 egg white
  • 1/2 tablespoons of cider vinegar
  • 1/2 tablespoons of lemon juice

The batter may have a slightly metallic, vinegary and somewhat unpleasant smell.


2. Chill the batter in the fridge for one hour .


3. Prepare the stuffing (if desired).

If you don’t mind the lactose aspect, dice one jalapeno and mixe it to about 1/4 cup of ricotta cheese.


4. Prepare the blossoms and tomatoes.

  • Don’t wash the squash blossoms, all you need to do is shake them out and make sure they are bug-free.
  • Slice the tomatoes as thinly as desired. Slices should be between 1/4- and 1/2-inch.


5. Take out the chilled batter, stir it up again to make sure all ingredients are well-incorporated.

  • Dip the blossoms one at a time then stuff with your mixture.
  • When stuffing the blossoms, tying the ends with a 5” cooking twine may help.

In a medium sauce pan, add approximately 3/4-inch of oil in the bottom. Vegetable, canola or safflower. Avoid olive oil.

Heat up the oil over medium heat while checking to see if it’s ready by dipping the a wooden spoon handle in it. When bubbles form: it’s ready.


7. With a slotted spoon, add battered blossoms, two at a time . The blossoms will cook fast so keep an eye on them. Once they’re browned at the edges, turn them over. Fry the battered tomatoes 6 slices at a time: they’ll fit nicely without overlapping.


8. Remove the cooked blossoms/tomatoes, place on a plate lined with clean kitchen cloth or paper towel in order to absorb the excess oil.


9. Serve with cilantro mayonnaise. (half a cup of regular store mayo, add to that 3 tablespoons of minced cilantro and 1/2 tablespoons lemon juice. Home made mayo with an egg yolk and oil also nicely complements this recipe.