I LOVE fried green tomatoes... crunchy outside, warm and tart inside, and so summer! But I don't love tons of breading and I'm not a huge fan of coating everything in Panko crumbs.... So I decided to make a health(ier) version of this dish...and it is DELISH!!
Ingredients:
2 large very green tomatoes
3/4 cup almond flour (you can use whole wheat or AP)
4 slices whole wheat bread
1 egg + 2 tbsp water
salt and pepper
EVOO
Cayenne (opt)
Siracha Cream:
1 tbsp sour cream
1 tbsp plain greek yogurt
1 tbsp Siracha
For the bread crumbs: I processed 4 slices of Nature's Own double wheat and fiber bread into crumbs. I toasted them on a baking sheet for 20 minutes at 350 stirring occasionally. Let cool completely.
Make your flour, egg, and bread crumb stations:
1. almond flour with 1 tsp salt and 1/2 tsp pepper
2. beat egg with water in a bowl
3. bread crumbs with 2 tsp salt and 1/2 tsp pepper (you can add cayenne for a bit of spice!)
Slice off the end of the tomato: don't use.... the flour won't stick which means no yummy crunchy breading! Slice tomato into 1/4 inch slices. Dry each side with a paper towel.
Press each side into the flour, dip in the egg (let excess drip off), press into bread crumbs.
Heat 2-3 tbsp EVOO (depends on the size of your skillet) over med heat. Wait till the oil gets hot before adding tomatoes. Cook in small batches about 2-3 minutes each side. You will probably need to add more EVOO at each batch or two.
Remove from pan onto paper towel covered plate. Sprinkle with more S&P or cayenne at this point if you want, I adore spicy food so I went for the cayenne :)
Serve warm alone, on a Fried green tomato BLT, or as an amazing side!
Hope you enjoy these as much as I do!!
