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 almond flour
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Pinch salt and pepper
• 2 eggs
• 1 teaspoon 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.
