Fried Green Tomatoes with Herb Mayonnaise

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FOR THE VEGAN OPTION, OMIT THE EGG AND USE VEGAN MAYONNAISE

When I had to give up gluten and sugar in my diet, I thought that I would never again be able to enjoy the wonderful foods of my youth – bread and butter pickles, fruit pies, fried okra, and fried green tomatoes. Well, I am still experimenting and some recipes translate far better than others, but this one tastes just like I remember! The tomatoes are hot, tart, and juicy; the crust is crispy and toothsome, and the mayonnaise is good enough to eat with a spoon. This works as a side dish, an appetizer, or with some sliced onions on the side, as a main dish for lunch. Gluten-free, Sugar-free, with a reasonable carbohydrate count, try this at your next alfresco dinner. Will loves this so much that it is one of the few dishes that he asks for two days in a row! ~ Glyn

They work best when served right away, but can be kept warm in the oven and crisped again at the last minute.

(VEGAN OPTION) There is a vegan option for the tomatoes. Either use an egg substitute or dip the tomato slices in water. Shake off any excess liquid. Combine the two flours and dredge.

Herbed Mayonnaise
1 C mayonnaise (homemade or prepared) (or Vegan substitute)
1 clove garlic minced or mashed
2 tbs each finely chopped fresh basil, chives, oregano, tarragon, dill (or whatever you have on hand.)

Combine and let sit up to half an hour at room temperature. If you will not be using it within half and hour, refrigerate.

Fried Green Tomatoes
4 medium to large green slicing tomatoes, sliced ¼ inch thick and lightly salted.
¾ c organic gluten-free oat flour
¾ c organic cornmeal
1 egg beaten with 2 tbs water
¼ tsp each, salt and pepper
1 c vegetable oil (for frying)

Lightly salt the sliced tomatoes. Prepare the flour, egg mixture and corn meal for dredging (one ingredient in each of three small bowls). Stir the salt and pepper into the oat flour.

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Working in batches of 4-5 slices, dredge the tomato slices – first in the flour, then the egg, then the cornmeal. Place on a platter.

Heat the oil to hot but not smoking. Gently place the tomatoes into the oil and fry until crispy and brown on the bottom. Turn and cook the other side. Remove to a paper towel lined plate and keep warm in the oven while you cook the remaining tomatoes.

Serve with the mayonnaise on the side.

This entry was posted by Glyn Ruppe-Melnyk.

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