This traditional Southern dish is a real tangy treat, but it can also be enjoyed as a side to an entrée of your choice. Experiment with different spices to blend into the flour, a technique known as breading, and make this dish even hotter—if you can stand it! The Tabasco drizzle that tops these ferocious fried green tomatoes really pulls out the spice in this recipe. You’ll crave a second helping!
Yields 12–15 tomato slices
• 1 cup (240 ml) almond flour
• 1 teaspoon (5 ml) cayenne pepper
• 1 teaspoon (5 ml) paprika
• 1 teaspoon (5 ml) garlic powder
• Pinch salt and pepper
• 2 eggs
• 1 teaspoon (5 ml) water
• 3 large, firm green tomatoes, husks removed, cut into 1⁄4"-thick slices
• Drizzle of olive oil
• Tabasco sauce, for garnish
1. Set the oven to broil on high and place the oven rack no more than 6" away from the top of the oven. Combine almond flour, cayenne pepper, paprika, garlic powder, salt, and pepper in a flat, shallow bowl and stir.
2. Combine the eggs and water in a separate shallow bowl and whisk until blended and frothy.
3. Dip each slice of tomato into the egg mixture and then into the almond flour to coat. Place the tomato slices on a lightly oiled baking sheet, making sure not to overlap. Drizzle a small amount of olive oil over each tomato. Broil, in batches if necessary, for about 6 minutes, and then flip. Broil for another 6 minutes and remove. Serve hot with a drizzle of Tabasco sauce on top.
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Ferocious fried green tomatoes put a paleo twist on the Southern classic: firm green tomato slices coated in spiced almond flour and broiled until crisp. Cayenne and paprika run through the breading for real heat, and a drizzle of Tabasco on top pulls the whole thing together. Tangy, spicy, and impossible to eat just one.
Pro Tips
- Choose tomatoes that are genuinely firm and green — ripe or soft tomatoes turn to mush under the broiler instead of holding their shape.
- Keep the oven rack no more than 6 inches from the broiler element. That closeness is what gives you a crisp crust before the tomato collapses.
- Do not overlap the slices on the baking sheet. Crowding steams the coating instead of crisping it.
- The Tabasco drizzle at the end is what pulls the spice forward — skip it and you lose the heat this dish is named for.
Frequently Asked Questions
Can I pan-fry these green tomatoes instead of broiling?
Yes, a shallow fry in avocado oil gives the classic crunch. The broiler version is lighter and makes a big batch much easier.
How do I know when the tomatoes are done?
About 6 minutes per side — the almond flour coating should be golden and crisp, and the tomato should be softened but still holding its shape.
Are these fried green tomatoes paleo?
Yes — the breading is almond flour with egg, and there is no cornmeal or grain flour anywhere in the recipe.
What can I serve alongside them?
They work as a tangy side to any grilled meat, or as an appetizer with a creamy dipping sauce to cool the heat.
Recipe Card
- 1 cup almond flour
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp garlic powder
- Pinch salt and pepper
- 2 eggs
- 1 tsp water
- 3 large , firm green tomatoes, husks removed, cut into 1⁄4"-thick slices
- Tabasco sauce, for garnish
- Set the oven to broil on high and place the oven rack no more than 6" away from the top of the oven. Combine almond flour, cayenne pepper, paprika, garlic powder, salt, and pepper in a flat, shallow bowl and stir.
- Combine the eggs and water in a separate shallow bowl and whisk until blended and frothy.
- Dip each slice of tomato into the egg mixture and then into the almond flour to coat. Place the tomato slices on a lightly oiled baking sheet, making sure not to overlap. Drizzle a small amount of olive oil over each tomato. Broil, in batches if necessary, for about 6 minutes, and then flip. Broil for another 6 minutes and remove. Serve hot with a drizzle of Tabasco sauce on top.
