Description
A simple and delicious recipe for crispy fried green tomatoes coated in a flavorful blend of coconut flour, almond flour, and seasoned breading. Perfectly pan-fried to golden perfection, these fried green tomatoes make a delightful appetizer or side dish.
Ingredients
Tomatoes
- 3 pieces green tomatoes, cut into ¼-inch slices
Dredging and Breading
- ½ cup coconut flour
- ½ cup almond flour
- ½ cup breading blend (breadcrumbs)
Egg Wash
- 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
Frying
- Extra virgin olive (EVO) oil, for frying
Instructions
- Have Everything Ready: Gather all your ingredients including green tomatoes, coconut flour, almond flour, breading blend, eggs, spices, and cooking oil. Preparing all components beforehand ensures a smooth frying process.
- 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 setting up the breading stations.
- Prep Breading Stations: Set up three shallow bowls for coating: the first with coconut flour, the second with the beaten eggs mixed with water, and the third with a mixture of almond flour, breading blend, paprika powder, and cayenne pepper. This organized setup helps in efficient and mess-free breading.
- Combine Seasonings: In the third bowl, thoroughly mix the almond flour, breading blend, paprika powder, and cayenne pepper to evenly distribute the spices throughout the coating mixture. This adds a crunchy texture and a touch of spice to the tomatoes.
- Coat Green Tomatoes: Take each tomato slice and dredge it first in the coconut flour, then dip it into the egg wash, and finally press it firmly into the seasoned breadcrumb mixture coating both sides thoroughly. Place the coated slices on a baking sheet while you prepare the remaining slices.
- Fry and Dry: Heat extra virgin olive oil in a cooking pan to 350°F–375°F (175°C–190°C). Fry the coated tomato slices in small batches for approximately 1 minute on each side, or until they turn golden brown and crispy. Transfer the fried tomatoes to paper towels or a cooling rack to drain excess oil. Keep warm in the oven if serving immediately.
Notes
- Be sure not to overcrowd the pan while frying to maintain the oil temperature and ensure even cooking.
- Use a thermometer to maintain the oil temperature between 350°F and 375°F for optimal crispiness.
- For a spicier version, increase the amount of cayenne pepper in the breading blend.
- Leftover fried green tomatoes can be reheated in the oven to restore crispness.
- Substitute the breading blend with gluten-free breadcrumbs to make this recipe gluten-free.
