3 firm green tomatoes
1/2 cup gluten-free all-purpose flourI like Pillsbury gluten-free
1 cup gluten-free cornmeal or gluten-free cornbread mix
1/2 cup cornstarch
1 tablespoon gluten-free season salt
1/2 cup buttermilk dairy-free make your own buttermilk with almond, cashew or coconut milk by adding 1/2 tablespoon of white vinegar to the dairy-free milk
1 1/2 cups vegetable oil , I like peanut oil for frying
1 cup mayonnaise
1 teaspoon horseradish sauce (I use Silver Spring. If you don’t have the sauce you can use 1/2 or 1/4 teaspoon of horseradish)
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pickle juice (optional)
US Customary - Metric
Slice the green tomatoes 1/4 inch thick and place on a paper towel-lined plate.
Salt the tomatoes on both sides and let sit for 10 minutes. Do not skip this step, it helps draw the extra water out of the tomatoes.
Pour the buttermilk into a pie pan or shallow dish. Add tomatoes to the buttermilk. To make your own buttermilk add 1/2 tablespoon of white vinegar or lemon juice to the milk and allow to sit for 1-2 minutes. Dairy-free use almond, cashew, or coconut milk.
Heat oil in a large skillet.
Combine the flour, cornmeal, cornstarch and season salt in a pie pan or shallow dish. Mix until fully combined.
Dip buttermilk covered tomatoes into the gluten-free cornmeal-flour mixture. Cover both sides of the tomatoes with the mixture.
Carefully place the tomatoes into the hot oil. Turn to cook on both sides. Fry until golden.
Remove from pan and place on a paper towel-lined plate. Serve with remoulade sauce and while still hot. Enjoy!
Combine all ingredients in a small bowl. Refrigerate until serving.
For dairy-free use almond, cashew, or coconut milk
Make your own buttermilk by adding 1/2 tablespoon to the milk
Mama says "Check all of your labels!"