Fried Green Tomatoes

November 10, 2016Rachel

I’ve only ever had fried green tomatoes once in a restaurant. About two years ago. I never imagined I could like a tomato so much. I grew up hating tomatoes. Everything I ordered was, “hold the tomatoes.” But that phase of my life is over now and I eat tomatoes on the regular. I fondly remember those fried green tomatoes. They were cut really thick and tasted nothing like the tomatoes I was familiar with. Outside was crispy and the inside was surprisingly sweet.

 

Unripe tomatoes have not been the easiest item to find in the stores. Not that I was particularly looking for them either though. Yesterday, I stumbled upon some of these gorgeous green heirloom tomatoes and I knew exactly what I wanted to make with them. 

 

 

So here we go! Paleo, gluten-free, dairy free, fried green tomatoes. And they are GOOD. Like really good. The almond crust holds its crunch and the heirlooms stay soft and sweet. Top it with a cool and creamy dill mayo and you have yourself a lovely afternoon treat. 

[lt_recipe name=”Fried Green Tomatoes” ingredients=”3 tbsp coconut oil;1 cup almond flour super fine;2 tbsp tapioca flour;1 tsp salt;1/2 tsp granulated garlic;1/2 tsp powdered onion;1/2 tsp paprika;1 large egg ;2 medium green tomatoes” ] Melt coconut oil in a medium sized skillet over medium-high heat;;Combine almond flour, tapioca flour, salt, garlic, onion, and paprika in a small shallow bowl.;;Beat egg in another small shallow bowl.;; Slice tomatoes about 1/4 inch thick, discard the ends.;;Set up the tomatoes on one plate, the flour mixture, the beaten egg, and another empty plate in a row.;;Dip the tomato slices one by one into the flour mixture, then dip into the egg, and then dredge in the flour mixture again. Brush off any excess flour and then place on the empty plate.;; Once all tomatoes are dredged, fry each tomato in the hot coconut oil. Fry 2 – 3 at a time. Try not to overcrowd the pan. Fry each side for about 2 minutes until the crust is a nice golden brown.;;Remove from oil and let drain on paper towels until all tomatoes are done. Let cool for a few minutes and serve.[/lt_recipe]

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