Did you grow up with Fried Green Tomatoes?
Those wonderful firm green beefsteak tomatoes, sliced and dipped in egg, then flour and cornmeal?
Being a Native Montanan I really had no idea what they were until a few years ago.
And the first time I have ever eaten them was for dinner last night. Yes you have that right…having never eaten them before, I came up with a recipe, not fried, but baked and coated in a mix of almond and tapioca flours.
Is that acceptable?
But I will tell you…I thought these were outstanding. I served them with some Homemade Sriracha Crème Fraiche and a wonderful little green salad from my garden. I can’t vouch that these taste like the “real” thing…because as you know now…I have never had “the real thing” but try them and let me know what you think!
- 1½ cups of almond flour
- 1½ TBS of tapioca flour
- 2 tsp onion flakes(optional)
- 2 tsp salt
- fresh ground black pepper
- 2 eggs
- ¼ cup buttermilk, cream, unsweetened coconut milk or yogurt
- 4 large green beefsteak tomatoes, sliced
- Preheat oven to 400 degrees F.
- Mix the almond and tapioca flours along with the onion flakes, salt and black pepper in a shallow bowl. Set Aside.
- Whisk the eggs with the ¼ cup liquid and set aside.
- Working quickly, dip the tomatoes into the egg mixture, and then the flour mixture (Double dip if you like the breading).
- Place the breaded tomatoes on a unbleached parchment lined cookie sheet.
- Bake the tomatoes in the oven for 10 minutes and if desired, turn the oven up to broil and brown the top of the tomatoes for the last few minutes(watch closely…its very easy to burn the almond flour breading)
eat. love. nourish.