5 star :: pan fry or bake. easy. crispy on outside and juicy on inside.
These gluten-free Fried Green Tomatoes use a combination of arrowroot powder and almond meal and are fried in bacon fat (or avocado oil) for incredible flavor. I made these on a sheet pan at 400 degtreees for 25 min. Amazing! Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes
Ingredients 4 large green tomatoes 1/2 teaspoon paprika 3/4 cup almond meal 1 large egg beaten 2/3 cup arrowroot powder 4 ounces sugar-free bacon chopped (or avocado oil) sea salt black pepper
For the Remoulade 1/2 cup mayonnaise homemade or Paleo-friendly 2 teaspoons capers 2 teaspoons hot sauce 1 tablespoon fresh chives 1/2 teaspoon garlic powder Instructions Mix all the remoulade ingredients together in a small bowl until well blended. Refrigerate until ready to serve. Cut the tomatoes into 1/4 inch thick slices and season both sides with salt and pepper. Allow the tomatoes to to sit for a few minutes to soften. Using a fork, whisk together the almond meal and paprika. Take each tomato slice and coat it in the arrow root powder, dusting of any excess. Dip the slices in the egg wash, then coat them in the almond meal. In a large cast iron skillet, cook the bacon over medium heat until it is crisp and the fat has rendered. Remove the bacon with a slotted spoon, reserving at least two tablespoons of fat. Working in batches, add the tomatoes to the skillet. Fry for 3-4 minutes per side until golden brown. Serve with the remoulade and bacon bits.
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