Growing up in Connecticut, garden fresh Summer tomatoes were a short-lived treat. Because of the climate, we didn’t put out our plants until Memorial Day weekend, and where we lived in the Northwest Corner, our first frost could sometimes be as early as Labor Day weekend.
So I’d wait and wait until they were ready to harvest, usually late July and into August – during which time we’d eat as much as we could fresh, and preserve the rest.
Inevitably though, each year we’d get close to frost time, and there would be TONS of fat green tomatoes on the vine that would have me praying for JUST A FEW MORE DAYS of warm, sunny weather for them to ripen up so they wouldn’t end up in the compost heap.
Now I’d heard of the movie Fried Green Tomatoes (who hasn’t), but had never actually eaten them – it just wasn’t really a thing in New England. So when we visited SC the first couple of times before moving here, I would without fail order some form of fried green tomatoes when we’d eat out. I LOVED them, and felt sad for all the years that they went to waste in my garden, never to reach their full, delicious potential! A moment of silence please.
This year, I couldn’t WAIT until my plants produced some fat green tomatoes for me to fry up. It never happened – I had the most pathetic crop of teeny weeny (but flavorful) tomatoes ever. I had originally planned to put this recipe in the ezine, but since my tomato plants weren’t cooperating, I had to wait until I could score some from my local produce department.
[pinterest text=”Fried Green Tomato BLT Salad – a low carb and gluten free recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/10/fgtomatoes2small.jpg”]
Well this week it finally happened, and I couldn’t be happier with the results! Crunchy, salty, tangy perfection! It was all I could do not to eat these right out of the pan, but it was worth the wait to assemble them into this salad – which also includes bacon, guacamole, ripe tomatoes, and a roasted red pepper aioli. Perfection!
Hope you guys like it! If you’ve never tried them before, here’s your chance – you won’t regret it!
- 4 green tomatoes
- ¼ cup coconut flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 eggs
- ½ cup almond flour
- ½ cup parmesan cheese
- ¼ cup olive oil for frying
- Wash and slice the tomatoes into ½ inch thick slices. Mix the coconut flour, salt and pepper together in a medium bowl. Toss the tomato slices in the coconut flour until fully coated. Meanwhile, in a small bowl, beat the 2 eggs. In a separate bowl, combine the almond flour and parmesan cheese. Heat the oil in a medium nonstick saute pan. Dip the coconut flour coated tomatoes into the egg, then into the almond flour/parmesan mixture - be sure they are completely coated on both sides. Fry in batches in the olive oil until golden brown on both sides. Serve hot with roasted red pepper aioli, lettuce, bacon, guacamole, ripe tomatoes, and anything else you want to add!
Per serving (5 slices tomatoes): 223 calories, 16g fat, 5.5g net carbs, 10g protein
Note: This is just for the tomatoes, not the salad ingredients since each person would tailor the salad differently, using different lettuce, different guacamole, etc.
[pinterest text=”Fried Green Tomato BLT Salad – a low carb and gluten free recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/10/fgtomatoessmall-643×950.jpg”]
Even though this recipe didn’t make it into the e-zine, 25 other fantastic recipes for Fall DID, so join the hundreds of people who have already downloaded the IBIH Autumn Recipes 2013, and start enjoying these recipes today!