No, not the movie. Although I’m certain Kathy Bates and crew would approve of this recipe. You can bet that we will be cooking this one up from mid-summer all the way through fall. There are at least fifteen tomato plant varieties in the ground at our house in the summer. It is nice to be able to snag a few that aren’t quite yet ripe and turn them into something tasty—or at least save the green tomatoes from our labradoodle, Phoenix, who thinks the green tomatoes look a lot like tennis balls.
My favorite is poaching an egg and placing right on top of some fried green ’maters for a breakfast bonanza of flavor.
4 medium green tomatoes
1½ cups (225 g) almond flour
2 teaspoons (10 ml) black pepper
½ teaspoon salt
1 teaspoon (5 ml) chipotle powder
¼ teaspoon garlic powder
1 large egg
½ cup (125 mL) olive or coconut oil
- Slice tomatoes about ¼ inch (½ cm) thick.
- Combine all the dry ingredients in bowl and mix well.
- Beat egg in separate bowl. Drop the tomato slices (one at a time) in the egg batter to coat both sides (use a fork to lift in/out).
- Place tomato slices into the bowl of the dry mixture and coat both sides. Gently shake off the excess flour and set aside until ready to cook.
- Heat oil in medium-sized cast-iron skillet or frying pan over mediumhigh heat.
- Once the oil is hot, use a fork, to place the tomato slices gently into the oil. Work in batches so as not to overcrowd the pan.
- Turn the tomatoes over when the sides begin to brown slightly (about 2 minutes) and cook for another 2–3 minutes Remove from the frying pan and place on a plate with some newspaper or paper towels to soak up extra oil (you can add paper towels on top as you go).
- Repeat process until you have cooked all the tomatoes. Serve hot!
Variation—These can be served solo with a little Chipotle Dipping Sauce (recipe here) on the side or as an appetizer.
Ingredient Notes—Green tomatoes should have a slight give in them. I find the best ones have a hint of color at the blossom end.
Tips & Tricks—You can keep your batches of just-cooked fried green tomatoes warm by placing them on a sheet pan in the oven at 250°F (130°C). To ensure they stay crispy, place them on a heat-proof cooling rack on the sheet pan.
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Fried green tomatoes dip thick green tomato slices in egg and spiced almond flour, then fry them until the edges brown and the centers stay tart. Not the movie - though Kathy Bates and crew would approve. Poach an egg on top and breakfast is a bonanza.
Pro Tips
- Slice the tomatoes 1/4 inch thick - thinner slices collapse in the pan and thicker ones stay raw in the middle.
- Egg first, then the almond flour mixture, shaking off the excess; a heavy coating fries up greasy.
- Work in batches so the pan stays hot - crowded slices steam instead of frying.
- Choose green tomatoes with slight give and a hint of color at the blossom end - the recipe's shopping note.
Frequently Asked Questions
What makes a good green tomato for frying?
Firm with a slight give and a little color at the blossom end, per the ingredient notes.
How do I serve them?
Solo with Chipotle Dipping Sauce, as an appetizer, or topped with a poached egg for breakfast.
Can I use ripe tomatoes instead?
Green ones hold their shape and stay tart; ripe tomatoes turn to mush in the frying pan.
Recipe Card
Ingredients
Method
- Slice tomatoes about ¼ inch (½ cm) thick.
- Combine all the dry ingredients in bowl and mix well.
- Beat egg in separate bowl.
- Drop the tomato slices (one at a time) in the egg batter to coat both sides (use a fork to lift in/out).
- Place tomato slices into the bowl of the dry mixture and coat both sides. Gently shake off the excess flour and set aside until ready to cook.
- Heat oil in medium-sized cast-iron skillet or frying pan over mediumhigh heat.
- Once the oil is hot, use a fork, to place the tomato slices gently into the oil.
- Work in batches so as not to overcrowd the pan.
- Turn the tomatoes over when the sides begin to brown slightly (about 2 minutes) and cook for another 2–3 minutes Remove from the frying pan and place on a plate with some newspaper or paper towels to soak up extra oil (you can add paper towels on top as you go).
- Repeat process until you have cooked all the tomatoes.
- Serve hot!
