Description
This easy and delicious recipe for Fried Green Tomatoes delivers a crispy, golden crust with a hint of spice using a blend of coconut flour, almond flour, and seasoned breadcrumbs. Perfectly sliced green tomatoes are dredged, dipped, and fried to perfection, offering a flavorful Southern classic with a healthy twist.
Ingredients
Tomatoes
- 3 Pieces Green Tomatoes (cut into ¼-inch slices)
Dredging and Breading
- ½ Cups Coconut Flour
- ½ Cups Almond Flour
- ½ Cups Breading Blend (breadcrumbs)
Wet Ingredients
- 2 Pieces Eggs (beaten with 1 tablespoon water)
Seasonings
- ¼ teaspoon Paprika Powder
- Dash of Cayenne Pepper (optional)
- Salt (to taste)
- Black Pepper (to taste)
For Frying
- EVO Oil (for frying, enough to shallow fry the tomato slices)
Instructions
- Have Everything Ready: Gather all your ingredients including green tomatoes, coconut flour, almond flour, breading blend, eggs, spices, and oil. Ensuring all components are prepped before starting makes the coating and frying process seamless.
- Slice Tomatoes: Wash the green tomatoes thoroughly and cut them into ¼-inch thick slices. Lightly season each slice with salt and black pepper to enhance their natural flavor. Arrange the slices in a single layer on a plate while you prepare the breading stations.
- Prep Breading Stations: Set up three shallow bowls: place coconut flour in the first, the beaten eggs mixed with 1 tablespoon water in the second, and a mixture of almond flour, breading blend, paprika powder, and cayenne pepper in the third. This organized setup allows for efficient and clean coating of each slice.
- Combine Seasonings: In the third bowl, thoroughly mix the almond flour, breadcrumbs, paprika powder, and cayenne pepper to create a flavorful and crunchy coating blend.
- Coat Green Tomatoes: Take one tomato slice and first dredge it in the coconut flour, shaking off any excess. Next, dip it into the egg wash, ensuring full coverage. Then press the slice firmly into the breadcrumb mixture to coat both sides evenly. Place the coated slices on a baking sheet while you coat the remaining slices.
- Fry and Dry: Heat extra virgin olive oil (EVO) in a pan to between 350°F and 375°F (175°C–190°C). Fry the coated tomato slices in small batches for about 1 minute on each side, or until they turn golden brown and crispy. Once fried, transfer the slices to paper towels or a cooling rack to drain excess oil and keep warm if necessary.
Notes
- For best results, use firm, unripe green tomatoes to ensure they hold their shape during frying.
- The mix of coconut flour and almond flour provides a gluten-free coating option that adds texture and flavor.
- Adjust the amount of cayenne pepper according to your preferred spice level or omit for a milder taste.
- Use a thermometer to maintain oil temperature between 350°F and 375°F to achieve optimal crispiness without burning.
- Drain fried tomatoes on paper towels to reduce excess oil and retain crispiness.
