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Fried Green Tomatoes

I’ve gotten the canning bug.

Actually it started last year, when I found myself with a surplus of tomatoes and no room in my freezer because it was full of jars of chicken and beef stock.  So, I bought a water bath canner, made tomato sauce and soon had four whole jars of home-canned tomato sauce in my pantry.  A few weeks later, I did it again with even more tomatoes and added another 6 or 8 jars.  All of that fresh tomato sauce was quite welcome in the winter and once they were gone, I berated myself for not making more.

This year, I’ve taken steps to make sure I have plenty of tomatoes, as well as other things – I now have several jars of bread and butter pickles on the shelves in the basement.  Our new pressure canner makes canning stocks and vegetables (as well as meats, if we are inclined) possible, so green beans will join the ranks of jars accumulating in our stores.  I even canned pickled eggs and beets this weekend but – alas! – have placed the three quart jars in the refrigerator.  Apparently some mook nearly died of botulism in 1997 from eggs he’d pickled himself; he didn’t can them, but just put them in a jar and left them on the counter, where they were occasionally in direct sunlight, for a week.  Of course, no one seems to want to take that little fact into consideration and nearly every result from a Google search for “canning pickled eggs” comes back with a skull and crossbones on it.  At first I scoffed – my jars were sterile, my eggs, beets and pickling liquid hot; I even processed them twice as long as I would normally for a pickle.  But I’m really a worry-wart at heart, so this morning, I gathered up the pretty jars sitting on my counter and put them in the refrigerator in the garage.  *sigh*

At any rate, I want to make and can salsa this week.  We planted both tomatoes and peppers along with herbs this year, and yesterday I went out to pick tomatoes to supplement those I purchased at the farmer’s market this weekend.  As I picked those that were ripe, a couple of green tomatoes fell – plop! – off the vine.  Irritated, I gathered them up with their ripened brethren and brought them in the house.  At first I placed them on the window sill to ripen, but after a moment inspiration struck and I whipped out my favorite skillet (well, if you can whip out 7 pounds of cast iron).  It wasn’t long before I was enjoying a hearty brunch of eggs and these delectable goodies.  Oh, my – they were delicious!

Note:  If you don’t have any grass-fed tallow, may I suggest Spectrum’s Organic Palm Oil Shortening for frying.

Fried Green Tomatoes

Fried Green Tomatoes

serves 4

2 medium green tomatoes
1 large egg
2 tablespoons water
3 dashes Tabasco sauce
1 cup almond flour
3/4 teaspoon kosher or sea salt
1/2 teaspoon freshly-ground black pepper
1/2 cup tallow or other fat suitable for frying

Slice the tomatoes about 1/4″ thick. Sprinkle with a little salt, and allow to sit for about 5 minutes.

In a small bowl, whisk together the egg, water and Tabasco until well blended. Mix the almond flour, salt and pepper in a shallow dish, like a pie plate.

Heat the tallow in a heavy 12″ skillet over medium high heat to 350 F. Dip the tomato slices in the egg/Tabasco mixture, then dredge in the almond flour mixture, shaking lightly to remove any excess. Fry the slices, in batches if necessary, for 3 to 5 minutes on each side or until golden brown. Remove the cooked tomato slices to a paper towel to drain.

Serve with more Tabasco and lemon wedges, if desired.

Printable version (requires Adobe Reader)

Posted in participation of Hartke Is Online’s Weekend Gourmet Blog Carnival


26 comments

Be says:

These look and sound wonderful.

Michele says:

Those look so good. I love, love, love fried green tomatoes and topped with eggs they are fantastic.

Lisa says:

How the heck do you DO all this? I swear your cooking is practically aerobic!

I have never had a fried green tomato. I have a bunch of tomatoes sitting on the vines right now, perhaps I could sacrifice a few. All in the name of science, you understand…
The photo looks stunning as usual.

This almond flour better be made of gold, with all the trouble I’m going through to get it. :-)

Sean says:

Can’t you just make your own by grinding almonds in a coffee or spice grinder? I’ve not actually tried it, but I thought that was all it was.

Be says:

She makes it look easy, doesn’t she Lisa?

Darling Daughter says:

We must make MOAR! Fried tomatoes are one of Mr.FixIts favoritest things!

chuck says:

Great recipe. Gonna have to try it with some zucchini and eggplant we have. Also, I just found a recipe of yours on chowstalker. Though that was cool.

Wow! These look incredible – I have an over abundance of green tomatoes this year and have been looking for a gluten-free fried green tomato recipe — I will definitely try this one – and top them a huge dollop of pimento cheese (if you haven’t tried it as a fgt topping, you should – they complement each other really well). Thanks!!! -pg

Beautiful presentation! I usually make a mess with foods I try to fry :-P Using almond flour sounds fantastic, though!

K says:

i like to dip the tomato slice (1/4 inch) into King Arthur unbleached AP flour, seasoned with salt and pepper and a little something hot if you wish, then in to an egg/water mix / then into panko crumbs / fried in canola oil

pretty tasty and crunchy and juicy inside

Rachel says:

@ K – Not to be rude, but wheat flour and canola oil are probably the last things the blog author would use in her cooking. Neither one are healthy. This site has gluten-free recipes that fit into the Paleo/Primal lifestyle, hence the almond flour and tallow (or non-hydrogenated palm shortening). Canola oil was once touted as being the most healthy cooking oil, but I would encourage you to do your research on the subject. It’s toxic, particularly when heated as it would be for this recipe.

I have never ever had fried greeen tomatoes – I saw the movie, does that count? ;) Those look absolutely edibly delicious! I might have to rethink moving back to Seattle next year and just move by you instead. :)

We would love to have you upload this and any other awesome recipes you have to Fastpaleo.com!! We’re happy to promote your blog in the recipe text and on our Facebook page on every recipe you upload!! :))) http://fastpaleo.com/upload-a-recipe/
~James, FastPaleo.com

[...] for rice when you need a base for something “saucy.”  It can be fried, much like the green tomatoes I posted earlier this week, and of course stir-fried and sauteed and incorporated into quiches and [...]

[...] you want to impress someone and takes practically no time at all.  It is a great accompaniment to Fried Green Tomatoes. Creamy Scrambled Eggs with Goat Cheese and [...]

[...] I have finally come to the realization that making up original and interesting Paleo recipes from scratch is a lot harder than it sounds. Since meat + vegetable = paleo, I am not regularly inspired to get super creative about it. This limits my ability to share exciting recipes with you guys, because I feel like I shouldn’t be sharing recipes on my blog that are not my own creations. [...]

sylvia says:

Hi, great recipe! I googled this morning looking for a low carb green tomato recipe and found you. I have them in the oven baking after making a breading by grinding walnuts into flour, parmesan cheese and a few wholewheat panko bread crumbs. I sprayed canola oil on the tomatoes and then breaded them and am hoping it will make them crisp while baking at 400 in the oven. I am excited to taste them and will let you know how they turn out. Love your site.

[...] they are, in fact, so prolific this year that we are having no trouble finding green ones for Fried Green Tomatoes, which has been a huge hit in our house this past week.  Ripe tomatoes are abundant too, of [...]

[...] Anyhoo, I believe I promised a French-style scrambled egg recipe a couple of weeks ago, but simply have not gotten around to it.  This recipe, while not cooked in the traditional French style (which includes a double boiler and takes twenty minutes – for scrambled eggs!), makes wonderfully creamy eggs with a nice tangyness from the goat butter and cheese, and the basil adds a touch of lovely earthiness.  This is a great brunch dish if you want to impress someone and takes practically no time at all.  It is a great accompaniment to Fried Green Tomatoes. [...]

[...] Fried Green Tomatoes (fron Jan’s Sushi Bar) [...]

[...] I have finally come to the realization that making up original and interesting Paleo recipes from scratch is a lot harder than it sounds. Since meat + vegetable = paleo, I am not regularly inspired to get super creative about it. This limits my ability to share exciting recipes with you guys, because I feel like I shouldn’t be sharing recipes on my blog that are not my own creations. [...]

When I finally get around to making fried green tomatoes, THIS will be my go-to recipe! :D

[…] 1 recipe Fried Green Tomatoes […]

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