Fried Green Tomatoes with Buttermilk-Feta Sauce (Gluten-Free)
Author: Nicole
Ingredients
Sauce
  • ¼ cup mayonnaise
  • ¼ cup buttermilk
  • 2 tablespoons non-fat Greek yogurt
  • 1 teaspoon freshly squeezed lemon juice
  • ¾ cup (~3 ounces) crumbled feta cheese
  • 1 tablespoon chopped fresh dill
  • A few dashes of hot sauce (to taste)
  • Fine sea salt and freshly ground pepper
Tomatoes
  • 4 medium tomatoes
  • Kosher salt
  • ¾ cup gluten-free or all-purpose flour, divided
  • 1 egg, lightly beaten
  • ½ cup buttermilk
  • ½ cup cornmeal
  • 1 teaspoon smoked paprika
  • Freshly ground black pepper
  • Vegetable or canola oil
Instructions
Make Sauce:
  1. Stir together all ingredients for sauce in a small bowl. Refrigerate until needed. Can be made two hours in advance.
Make Tomatoes:
  1. The cornmeal-flour mixture sticks better to the inside of the tomato, so remove a sliver of each of the ends of the tomato and then cut into ¼-inch slices. Depending on the size of your tomato you’ll likely get 3 or 4 slices.
  2. Lay tomato slices on a towel and generously salt. Let sit at room temperature for 30 minutes. Place a second towel on top after 30 minutes to wipe off some of the salt.
  3. In a shallow dish, add ½ cup flour.
  4. In a second shallow dish, lightly beat egg and stir in buttermilk.
  5. In a third shallow dish, combine ¼ cup flour, cornmeal, smoked paprika and freshly ground pepper.
  6. Heat a large skillet over high heat and add ¼-inch oil. Heat oil to 375°F.
  7. Dredge tomato slices in flour then dip in egg mixture and dredge in cornmeal mixture. Place tomato slices in hot oil and cook for 2 minutes on each side or until golden.
  8. Drain on paper towels. Repeat until done, adding more oil if needed. Serve tomatoes warm.
Notes
* Since the tomatoes are salted at the beginning and the feta in the dipping sauce is salty, I recommend you taste the tomatoes and sauce together before adding more salt to the tomatoes once they are fried.
* If you want to make this truly gluten-free use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour and gluten-free cornmeal (such as Bob’s Red Mill Gluten Free Medium Cornmeal). While cornmeal is naturally gluten-free, it could have cross-contamination depending on where it is produced.
Recipe by Riegl Palate at https://www.rieglpalate.com/fried-green-tomatoes-with-buttermilk-feta-sauce-gluten-free/