Slow-Carb Fried Green Tomatoes recipe

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Ingredients

½ cup garbanzo bean flour
2 teaspoons salt
¼ teaspoon freshly ground black pepper
2 eggs
½ cup almond flour
4 large green tomatoes, sliced 1/4-inch thick
1 quart olive oil for frying

Nutrition Info

291.4 calories
carbohydrate: 4.9 g
cholesterol: 23.3 mg
fat: 29.8 g
fiber: 1 g
protein: 2.7 g
saturatedFat: 4.1 g
servingSize: -
sodium: 305.9 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix garbanzo bean flour with salt and pepper on a plate. Whisk eggs in a bowl. Scoop almond flour onto another plate. Cover tomatoes with garbanzo bean mixture to coat, then dip them in the eggs. Dredge in almond flour to coat completely.

  2. Pour about 1/2 inch oil into a large skillet and heat over medium-high heat. Place tomatoes into the hot oil in batches of 4 or 5 so that they do not touch. Cook until browned, 1 to 2 minutes. Flip and fry the other side, 1 to 2 minutes more. Drain on a paper towel-lined plate. Repeat with remaining batches.

Recipe Yield

16 servings

Recipe Note

I figured out this grain-free alternative when I found that I had a great surplus of tomatoes from my garden. I was worried that the tomatoes would not cook, but they do well so long as they are cut thinly.

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