Hi, y’all! I hope you’re enjoying a wonderfully relaxing weekend! It’s probably not the smartest of moves, but it’s 10pm here & I’m sipping on a cup of my favorite caramel flavored coffee. Since I’m wide awake & most likely will be for awhile (thank you Dunkin’ Donuts Coffee), I decided to write a blog post. So, sit back, relax & grab your favorite cup of coffee & imagine we’re sitting around the kitchen table, gabbing about favorite recipes & just enjoying the evening. 🙂
Fact about me: I’ve never met a tomato I didn’t LOVE, & fried green tomatoes are no exception! In fact, where I live in the south, a good fried green tomato is considered a delicacy. True story: when I was growing up, I would raid our family’s garden for green tomatoes to fry (this did not always make the parents happy as they wanted SOME red, ripe tomatoes too 😉 ). Traditional fried green tomatoes are breaded with flour & cornmeal and fried to golden, delicious perfection. Unfortunately flour & cornmeal are off limits to those of us living low carb, so fried green tomatoes must become a food of our past life, right??? ABSOLUTELY NOT! 🙂
These days, I use a combination of almond meal & grated Parmesan cheese to bread almost everything from chicken to pork chops, & even tomatoes! Perfect fried green tomatoes should have a course breaded texture (enter cornmeal for traditional recipes); therefore, almond meal, with it’s course texture, provides the perfect substitution.
So, let’s get to the recipe already… 🙂
Low Carbified Fried Green Tomatoes
- 1 large green tomato
- 1/2 cup almond meal (I make my own with raw, natural almonds & my food processor)
- 1/2 cup grated Parmesan
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon dehydrated minced onion
- 1 teaspoon parsley flakes
- 1 teaspoon garlic powder
- 2-3 eggs
- 1 cup of vegetable or peanut oil
- Pour oil into a frying pan over medium high heat & allow oil to heat up before adding tomato slices.
- Combine almond meal, grated Parmesan & all spices together in a bowl.
- Whisk eggs until well combined in a separate bowl.
- Cut tomato into 1/4″ slices (you may adjust your slice size as you prefer–larger slices take a bit longer to cook).
- Dip each tomato slice into the egg mixture, coat well, then place into the almond meal mixture to coat. If you prefer more heavily breaded tomatoes, repeat this step with each tomato (if you double dip each tomato slice, you’ll need to double the eggs & breading amounts)
- Place tomato slices into the heated oil (I keep my oil temperature between medium to medium high to prevent splattering). Fry in small batches so each tomato slice will cook evenly.
- Cook on each side approximately a minute (depends on preference; I like a lightly browned coating)
- Drain each slice on a paper towel lined plate & enjoy! 🙂
Have a happy weekend, y’all!!! 😀