Fried Green Tomatoes with Creamy Wasabi Dip

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4 large firm green tomatoes, slice into 1/2" thickness 

1 cup Greek yogurt 

2 eggs 

2 cups cornmeal

1 cup all purpose GF flour 

1 teaspoon coconut sugar 

1 teaspoon pure wasabi paste 

Sea salt and black pepper

Add GF flour into a large ziplock bag. Season with sea salt and black pepper to taste. Add 5 slices of tomatoes at a time. Close ziplock and toss tomatoes to fully coat in flour. Remove from bag.

Whisk eggs, sugar, wasabi paste, and greek yogurt to combine in a large bowl. Season with sea salt and black. Whisk eggs, sugar, wasabi paste, and greek yogurt to combine in a large bowl. Season with sea salt and black pepper to taste. Dip tomatoes to fully coat.

Add cornmeal to a large bowl. Season with sea salt and black pepper to taste. Dredge tomatoes making sure to completely coat. Arrange in a single layer on a lined cookie sheet and refrigerate for one hour. Remove from the refrigerator.

On medium heat in a large deep sided skillet, add pure vegetable oil so that there is 1/2" of oil in the bottom of the pan. When oil is hot, add 4 slices of tomatoes at a time so as not to crowd the pan. When the tomatoes are browned,  Flip and fry the other side.

Drain on a paper towel and serve immediately.

Wasabi Dipping Sauce:

1/2 cup Greek yogurt 

2 teaspoons wasabi paste 

1 teaspoon ginger paste 

2 teaspoons honey

Combine yogurt, ginger, honey, and wasabi paste. Whisk to combine. Serve chilled

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