Fried Green Tomatoes with Buttermilk-Feta Sauce (Gluten-Free)
Ingredients
Sauce
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons non-fat Greek yogurt
- 1 teaspoon freshly squeezed lemon juice
- 3/4 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
- 3/4 cup gluten-free or all-purpose flour divided
- 1 egg lightly beaten
- 1/2 cup buttermilk
- 1/2 cup cornmeal
- 1 teaspoon smoked paprika
- Freshly ground black pepper
- Vegetable or canola oil
Instructions
Make Sauce:
- Stir together all ingredients for sauce in a small bowl. Refrigerate until needed. Can be made two hours in advance.
Make Tomatoes:
- 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 1/4-inch slices. Depending on the size of your tomato you’ll likely get 3 or 4 slices.
- 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.
- In a shallow dish, add 1/2 cup flour.
- In a second shallow dish, lightly beat egg and stir in buttermilk.
- In a third shallow dish, combine 1/4 cup flour, cornmeal, smoked paprika and freshly ground pepper.
- Heat a large skillet over high heat and add 1/4-inch oil. Heat oil to 375°F.
- 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.
- 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.
* 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.
