Tuesday, January 25, 2011

Fried Green Tomatoes

This is my husband's specialty. He has made this recipe several times and it just keeps getting better. At this time of year when tomatoes are plentiful, it's a great way to enjoy tomatoes that are still green on the vine. Frost is not far off, so enjoy this treat while you can!

Serves 2.

2 eggs, beaten
2 medium green tomatoes, cut into 1/2 inch slices
1/2 to 1 cup almond flour/meal
sea salt
freshly ground black pepper
coconut oil

  1. Season tomato slices with salt and pepper, to taste.
  2. Place eggs in a small bowl, add a little salt and pepper. Place almond flour in a shallow plate or baking dish.
  3. One by one, dip tomato slices first in egg, then in almond flour. Add more almond flour, as needed.
  4. Warm 1 Tbsp coconut oil in a heavy skillet. 
  5. Fry tomatoes in a single layer for 3-5 minutes on each side or until nicely browned. Add more coconut oil, as needed.


  1. Pam, silly question..but are green tomatoes a variety..or just tomatoes that haven't ripened yet?

  2. Hi, Trixie! They are just tomatoes that haven't ripened yet. If you have some, they are awesome!