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