Gluten Free green tomatoes Schär

Fried Green Tomatoes


This classic summer dish is perfect for warm nights and those not-quite-ripe tomatoes. Get ready to satisfy and delight your whole family.


4 slices Cereale del Mastro Panettiere / Flerkorn / Maestro Cereale
220 g cream cheese
2 tbsp milk
1 pinch/es of garlic powder
2 pinch/es of paprika powder
1 tsp red pepper, crushed
4 green tomatoes
2 eggs
1 cup rice flour
vegetable oil
salt and pepper


To make the cream cheese filling:

  • Put the cream cheese and milk in a small bowl and heat it in the microwave for 45 seconds until warm.
  • Add the garlic powder, paprika, and crushed red pepper and whisk until smooth. Set aside.

To make the tomatoes:

  • Put the bread into a food processor and pulse until it's a crumb. Pile the crumbs on a plate and set aside.
  • Crack the eggs in a shallow dish and beat. Set aside.
  • Put the rice flour on its own plate and set aside.
  • Cut the tomatoes into 1/4 inch thick circular slices.
  • Pour vegetable oil into a large skillet so it’s 1/4 inch deep and heat over medium-high heat.
  • The oil is hot enough to cook the tomatoes when a bread crumb is dropped into it and immediately floats to the surface with rapid bubbles (approx. 190°C).
  • Coat both sides of a slice of tomato with the rice flour.
  • Dip both sides of the same slice into the egg and then dredge in breadcrumbs, coating both sides. Immediately put into pan.
  • Repeat with another tomato slice.
  • Fill the skillet with tomatoes but do not overcrowd. Cook each tomato slice for two minutes on each side, until browned.
  • Set the cooked tomatoes on a rack to cool.
  • Spread cream cheese mixture on the top of one tomato slice and sandwich with another.
  • Add another layer of cream cheese mixture and top with another tomato slice, salt, and pepper. Serve immediately.
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