It’s almost a guarantee that we will have an Indian summer where I live in Colorado. There will be few nights in a row with temps that dip below 32 F, which manages to kill most everything in the garden, the pumpkin vine (uggh I could have had 3 more pumpkins if it wouldn’t have frozen those 3 nights in a row), the tomatoes, some herbs (like basil) can’t take that kind of cold. I have never had any luck ‘covering’ my plants to protect them from this early freeze. So for the tomatoes there are two options pick them green or cross your fingers and hope the vines make it out okay….which this year they didn’t, we had three freezing nights and one snowy day and one very cold day so none of tender plants managed this year. So now I have some green pumpkins (they will ripen in the sun though) I ended up throwing my cucumbers and zucchini away because I didn’t get a chance to pick them and they froze… Bummer. I was at my parents’ house for the weekend and we heard we there was going to be a freeze followed by a snowy day and then another freezing night, so we went out to my mom’s tomatoes and picked anything worth saving, this includes some green tomatoes. As a side note, it was 75 degrees F on the day before the cold snap but we know how CRAZY the weather is in Colorado, so we went out in our t-shirs and sandals and worked in the garden. The next day… we were wearing coats and boots! Now after this freeze we usually have 4-6 weeks of beautiful warm weather but, the garden is done for, hence our “Indian Summer”.
Some people might wrap their green tomatoes in news paper and then unwrap them when they want their tomatoes to ripen, others might place them in a brown paper bag to help them ripen, but I LOVE getting beautiful green tomatoes because for me that means Fried Green To’maters! This southern delicacy just happens to be one of my fovorite seasonal snacks! I like the tartness of the really green tomatoes, but like the tenderness of green tomatoes with just a bit of orange blush as well. If you have completely orange tomatoes they are most likely too juicy and ripe to fry, but you could always try! Here’s the low down…
For the low carb version, I am using fine milled almond flour and cheese, but if you want the classic use a 1:1 ratio of flour and corn meal, or for extra crispy yum yum use panko for the breading.
Low Carb Fried Green Tomatoes
You will need:
Some green tomatoes
about 1/4 cup breading per one large tomato (I used about 1 cup for this plateful of slices)
Ratio 2:1. Two parts almond meal to 1 part hard cheese, (parmesan, asiago etc.)
*I used 1 cup of almond flour and 1/2 cup of grated asiago cheese for my recipe, you can increase your cheese to a 1:1 ratio if you would like, but I was almost out of cheese and this ratio worked well.
salt and pepper
Oil for frying.
You can use any fat that can take medium/medium high heat. *no virgin or extra virgins here please. I used mostly refined coconut oil with a little bit of palm oil (palm oil gives a beautiful golden color and extra buttery flavor)
Slice your tomatoes about 1/4 inch thick
Combine almond flour, grated cheese, salt and pepper.
Whisk your egg(s) in a bowl and dip your sliced tomatoes into your egg then dredge your tomato slices in the breading mixture and lightly tap off any extra.
Fry in 1/4 inch of oil over medium heat until golden, turn and fry other side until golden
Drain on paper towel
Best served at room temperature
Preparing your dish:
Slice your tomatoes about 1/4 inch thick
whisk your egg(s) in a bowl and dip your sliced tomatoes into your egg then dredge your tomato slices in the breading mixture and lightly tap off any extra.
I place my “ready to fry” tomatoes on a plate until I have enough to fry up a whole batch.
Make sure your oil is hot enough for frying, you will need to put enough oil to fill your pan about 1/8 to 1/4 in. to fry your tomatoes. Do not fry above med-high heat, you want your tomatoes to be cooked though to make sure they are tender in the middle, so I make sure my oil is good and hot then turn my head down to 4 or 5. When your breading bubble when you put it in you know you’re good to go!
*when using almond meal you do not want to burn your breading, it will taste acrid!
Okay, here is a video of me flipping my maters. You can hear the perfect sizzling temperature working its magic! You can also hear my 3 year old talking in the background. I did ask her to be quiet but it never works 🙂
when your fried side is golden, its time to flip!
You can see that beautiful color of the red palm oil in the foam.
Once both sides are done, I place them on a paper towel to drain off any extra oil.
You can enjoy them hot, but they are really at their best when they reach room temperature!
Oh Yum, now lets see Close UP! oooh yeah!
The best way to enjoy Fried green tomatoes, at room temp, with a nice glass of Iced tea! ENJOY!
Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go.