Fried Green Tomatoes {Grain & Gluten Free}
If you are reading this title and don’t have a clue as to what these are… pay attention and make these!
Green tomatoes are simply unripened tomatoes. They’re much firmer and not as juicy as the red ones, which make them perfect for frying. Any variety will work for this recipe, I had Early Girl on hand, thanks to my mom’s garden this year.
Personally, I’m not even the biggest fan of fresh tomatoes, but the green ones, when battered and fried, I am DEFINITELY a fan! The taste of these Fried Green Tomatoes are fresh and slightly acidic… and the crunch on the outside is so, so good!
With a father, being born and raised in North Carolina, and a mother being able to cook just about anything, regardless of where she was from, these were a staple for dinnertime during the summer months. However, they never made it to the actual dinner table. My poor mom couldn’t fry them fast enough, as we all stood around the stove and ate them as soon as they finished frying…only allowing a few seconds to let them cool. Those seconds seemed like forever!
Do yourself a favor, and go pick some of those green tomatoes off your plants and fry them up!
Sometimes, I add a bit of parmesan cheese to the breading, but it’s not necessary. If you tolerate dairy, it adds a bit more flavor and crunch, but you can definitely do without it and they still turn out delicious!
Next time you’re looking for a new side dish for those summer dinners, make a batch (or 3!) of these Fried Green Tomatoes, you won’t be disappointed, and you’ll also be addicted. Whip up a batch of Southwest Ranch Dressing to dip them in for even more flavor – it’s a personal favorite of mine!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 3 Small green Tomatoes about 20-25 thin slices
- 2/3 cup Almond Flour
- 3 tbsp Arrowroot flour
- 1 Egg
- 2 tsp Italian seasoning
- 1 1/2 tsp Pink salt
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 3 tbsp Grated parmesan cheese optional
- 1-2 cups Coconut/avocado oil for frying
Ingredients
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- Slice tomatoes thin - 1/8" inch or less, depending on preference. The thinner they are, the quicker they will cook.
- In a small bowl, beat the egg.
- In a large bowl or shallow plate, combine almond flour, Italian seasoning, salt, garlic powder, and onion powder. If you're choosing to add the cheese, add the parmesan now, otherwise, simply omit it from the recipe.
- In a separate bowl or shallow plate, add the arrowroot flour.
- Add oil to a skillet or frying pan over medium heat. Allow it to heat for 5 minutes or so.
- While the oil is heating up, dredge the tomato slices in the arrowroot, being sure to cover both sides and edges.
- After the arrowroot flour, dip the slices in the egg - coating both sides.
- After the egg, dip the slices in the almond flour mixture - being sure to evenly coat both sides and the edges.
- Place slices in the hot oil. You don't want to overcrowd the pan. I usually cook 7-8 slices at a time, depending on the size of pan. They should sizzle and start to fry immediately. If not, wait, and heat the oil further.
- Cook over medium heat for 1 minute and 45 seconds on the first side or until golden brown and crispy.
- Flip and cook for another 60-75 seconds or until the second side is golden brown, as well.
- Transfer slices to a cooking rack or plate lined with a paper towel to drain the excess oil off.
- Repeat steps 6-12 until all of the slices are cooked.
- If you want to keep the slices warm (meaning there are not people around to eat them immediately out of the pan!), place them in a 250 degree oven on a baking sheet lined with a rack to keep them warm and crispy until served.