Cooking Fried Green Tomatoes the Easy Way
Having lots of green tomatoes in your garden? This fried green tomato recipe shows you how to fry them up the easy way, crispy on the outside and tender inside. Fried green tomatoes are perfectly fit as a snack, side dish, or appetizer. These fried green tomatoes are guaranteed to impress.
Servings 3 Portions
Calories 192kcal
Equipment
Ingredients
- 3 Pieces Green Tomatoes cut into ¼-inch slices
- ½ Cups Coconut Flour
- ½ Cups Almond Flour
- ½ Cups Breading Blend
- 2 Pieces Eggs beaten with 1 tablespoon water
- ¼ teaspoon Paprika Powder
- Cayenne Pepper dash, optional
- Salt to taste
- Black Pepper to taste
- EVO Oil for frying
Instructions
- Gather all your ingredients: green tomatoes, coconut flour, almond flour, breading, eggs, spices, and oil. Having everything prepped makes the breading and frying process smooth.
- Wash the green tomatoes thoroughly and cut them into ¼-inch thick slices. Lightly season each slice with salt and pepper to improve its natural flavor. Keep the slices in a single layer on a plate while you prep the breading stations.
- Set up three shallow bowls for dipping. Place coconut flour in the first, the beaten eggs in the second, and a mix of almond flour, breading, paprika, and cayenne in the third. This organized setup helps you coat each slice without mess or confusion.
- Mix the almond flour, breadcrumbs, paprika, and cayenne pepper together in one bowl. Stir well so the flavors are evenly spread throughout the crumb mixture. This blend will give the tomatoes a crunchy coating with a little spice.
- Take one slice of tomato and dredge it in the coconut flour, then dip it into the egg wash. Press it firmly into the breadcrumb mixture to coat both sides. Place each coated slice on a baking sheet while you finish the rest.
- Heat oil in a cooking pan to 350°Fahrenheit–375°Fahrenheit (175°Celsius–190°Celsius) and fry the tomato slices in small batches. Cook about 1 minute per side, just until golden and crispy. Transfer them to paper towels or a rack to drain and keep warm in the oven if needed.
Notes
- Make sure your green tomatoes are firm but ripe enough to slice easily. This will help them hold together while frying and prevent them from falling apart.
- Pat each tomato slice dry with a paper towel before coating. Removing excess moisture helps the breading stick and keeps the tomatoes crispy.
- Use a mix of breadcrumbs, almond flour and corn flour for extra crunch. This combination gives a golden, textured coating that’s more flavorful than using just one ingredient.
- Don’t overcrowd the pan when frying. Give each slice enough space so they cook evenly and stay crispy instead of steaming.
Nutrition
Serving: 1Portion | Calories: 192kcal | Carbohydrates: 15g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Cholesterol: 2mg | Sodium: 43mg | Potassium: 7mg | Fiber: 9g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg