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Fried Green Tomatoes! Do people really eat them? Yes, they do. They are fantastic and everyone should try them at least once in their lifetime. If you have green tomatoes growing in your garden, pick them now (or buy some at your local farmer's market) and make these delicious Southern Classic Fried Green Tomatoes. This is my low carb / keto friendly version. Normally they are made with cornmeal. These are coated with almond flour and Parmesan cheese which makes a great crispy coating when pan-fried in olive oil. The inside is tender and juicy, and they have a unique flavor which makes them addicting - give them a try. The flavor of green tomatoes is significantly different from that of fully ripened red tomatoes. It is hard to explain the taste. They have a tang or sourness to them, they are a bit earthy in taste, and they are much firmer than a ripe red tomato. Because of their firmness they hold up well when frying. Fry them up, serve warm with a bit of salt & pepper and a dollop of mayonnaise, ranch dressing, or horseradish aioli. I haven't tried, but I think these would be great topped with bacon and mayonnaise. These are a great summer appetizer, snack or side dish. You can keep leftovers in the fridge for a day or two covered in an airtight container. Reheat in the oven or toaster oven.
I admit I was timid about trying these thinking it would be complicated. It's not! They are easy and pretty quick to make. If you have a cast-iron skillet, I highly recommend you dig it out when making these as it will lend into a perfect crisp outside and juicy inside.
Note: If you don't grow your own tomatoes, you can find them at the farmer's market mid summer and sometimes late summer depending on where you live.
Fried Green Tomatoes | Low Carb | Keto
Makes 6 Servings
Ingredients:
2 large eggs, lightly beaten
1/2 cup almond flour
1/4 cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
4 medium-size green tomatoes
Olive oil for cooking
Salt to taste
Directions:
1. Slice your tomatoes into 1/4-inch slices. Liberally season with salt and pepper.
2. In a shallow bowl or pan, lightly beat 2 eggs; set aside.
3. Combine almond flour,and Parmesan cheese in a shallow bowl or pan.
4. Dip tomato slices in beaten eggs, then dredge in almond flour/Parmesan cheese mixture. set tomato slices aside until ready to cook.
5. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Gently drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt & pepper. Note: depending on the size of your tomatoes, you may need to double the coating to fully coat the sliced tomatoes.
I love using my cast-iron skillet when frying foods.
It gives a great even heat and aids in crispiness.
Nutritional Information:
Calories 131.2 Total Fat 10.7 g Total Carbohydrate 6.3 g Dietary Fiber 1.9 g Protein 4.7 g