My farmers’ market customers are always surprised when I tell them that the green heirloom tomatoes I’m offering are in fact fully ripe, and not just regular tomatoes that haven’t ripened yet. So, if you can’t wait until the end of the tomato season to cook up some fried green tomatoes, try making them with heirloom green varieties.
This low carb version of fried green tomatoes swaps the traditional cornmeal breading for almond flour, crushed chicharrones, and parmesan, keeping all the crispy satisfaction without the carbs. Serve them with a poached egg for breakfast or alongside a remoulade for a Southern-style appetizer.
Quick Summary: A low carb take on Southern fried green tomatoes using almond flour, crushed chicharrones, and parmesan instead of cornmeal. Crispy, flavorful, and works for keto too. Prep: 15 min | Cook: 10 min | Serves: 6
Jump to: RECIPE | Enhancing Flavor | Best Green Tomatoes | More Southern Recipes | FAQ
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How to Get the Most Flavor from Fried Green Tomatoes
The Tomato:
First of all, start with firm, bright green tomatoes. The ”variety” does make a difference in terms of sweetness but the main thing is to pick them before they are fully ripe.
I’ve tried using varieties like Aunt Ruby’s Green, Green Zebra and a few other green varieties when they are yellow-green and fully ripe, but they end up being too soft (yes they are green, but they are ripe green instead of firm and unripe).
The Spice:
After you have the right tomato selected, add in a little spice. I like a bit of smoky but moderate heat…not too hot, just a little kick. Any of the chile spices work for this.
My favorite is a fairly spicy chipotle powder for more intense heat and a paprika or Anaheim powder for mild to medium heat. Any spicy addition will work…just use your favorite or what you have on hand.
The “Breading”
And finally is the coating. Classic versions of Fried Green Tomatoes use a mix of cornmeal and flour and/or panko, but those are both out on a low carb or keto diet.
More on “Breading”: For the recipe below I used almond flour, salt & pepper, and some chipotle spice for the coating. You could also mix in some crushed chicharrons to , which I often add to breading mixtures.
Some people will add a tsp of onion powder and 1/2 tsp garlic powder also if you like adding even more robust flavor.
Which Green Tomatoes Work Best?
Many people use any ole green tomato that has not yet ripened on the vine. That absolutely works, but if you want to up the flavor of the dish, try a variety of heirloom tomato that stays green when ripe (and is “supposed” to be green).
There are two types of green tomatoes, those that are green when fully ripe (generally heirloom varieties), and unripe tomatoes.
Ripe green heirloom tomatoes are a very good source of vitamins A and C and potassium. Unripe (traditional red) tomatoes will not be as good a source for nutrients since they are not fully ripe.
Unripe green tomatoes are more acidic, and therefore tarter, than ripe green heirloom tomatoes, so they might be a less favorable option for those with sensitivities to acidic foods.
Also know that ripe green heirloom tomatoes can be enjoyed the same way as ripe red tomatoes!
I have trialed it with 3 different varieties:
- Green Zebra (tangy and high acid);
- Aunt Rubys Green (large beefsteak type with more sweetness) and
- Green Giant (huge tomato, that is balanced and juicy)
Here are some other green varieties that gardeners love (but I have not tried yet):
- Evergreen
- Dorothy’s Green
- Charlie’s Green
- Grandma Oliver
- Lime Green Salad
Other Ways to Use Green Tomatoes
If you hate to see the tomato season wind down, but aren’t fond of the tepid taste of green tomatoes that ripen indoors, then pickle them! You don’t need to pull out all the canning equipment…just do some refrigerator green tomato pickles and enjoy the next day.
Or if you want to try fermenting, try this Green Tomato Kimchi recipe
One of my favorite ways to enjoy fried green tomatoes is with this crab remoulade salad as a topping. This recipe uses cornmeal so the tomatoes are not fully low carb, but it is not overly high in carbs either.
FAQ
Green heirloom varieties like Aunt Ruby’s Green or Green Zebra are meant to be green when ripe. Unripe tomatoes are regular red varieties picked before ripening. Both work, but unripe regular tomatoes are more acidic and tart.
Cornmeal and breadcrumbs aren’t low carb or keto compliant. Almond flour provides structure, chicharrons add crunch, and parmesan brings flavor. The result is just as crispy as the traditional version.
Yes. This almond flour and chicharron mixture works well for fish, chicken, zucchini, or anything else you’d normally bread and fry.
Salt the sliced tomatoes and let them sit for a few minutes to draw out moisture before breading. Fry in hot (but not smoking) oil and don’t overcrowd the pan.
Remoulade is classic. Romesco sauce works well too. For a simpler option, a drizzle of hot sauce or ranch dressing.
For a comprehensive guide to growing your own tomatoes, whether they be green, red or black, check out this Tomato Growing Workbook I wrote, available for $11.99 on Amazon.
Low Carb Fried Green Tomatoes
Equipment
- thin spatula
Ingredients
- 3 green tomatoes use firm “unripe” tomatoes
- 2 eggs
- 2 Tbsp heavy whipping cream (can use water instead)
- 1 cup almond flour
- ½ cup chicharrones crushed
- ½ cup parmesan cheese grated fine
- 1 tsp spicy chile pepper ground, I used powdered chipotle
- 1 tsp onion powder
- ½ tsp garlic powder
- salt and pepper to taste
- 3 eggs optional for full breakfast
- ¼ cup bacon fat or refined olive oil
- sauce for serving I used this homemade Italian Romesco sauce. Remoulade sauce is also good.
- 3 Tbsp olive oil can use lard or bacon grease
Instructions
For the Fried Tomatoes:
- With a sharp knife, slice the tomatoes about 1/4" thick (no thicker than 1/2”). Place on paper towels and sprinkle with a little salt, and let them sit for a few minutes to draw out water.3 green tomatoes
- Crush the chicharrones by placing them in a bag and pounding with the bottom of a glass or something flat and heavy. In a medium size bowl, use a slotted spoon or fork to whisk together the almond flour, the crushed chicharrones, the grated parmesan, the spices and the salt and pepper.1 cup almond flour, 1/2 cup chicharrones, 1/2 cup parmesan cheese, 1 tsp spicy chile pepper, 1 tsp onion powder, 1/2 tsp garlic powder, salt and pepper
- In another bowl, whisk together two eggs and the heavy whipping cream (can use 2 Tbsp water instead of cream if you want)2 eggs, 2 Tbsp heavy whipping cream
- Using tongs, a fork or your hands, dip the tomato slices in the egg mixture, then place them in the flour/spice mixture and cover all parts of the tomato slices firmly, using a spoon or your hands. Let sit for a few minutes for egg mixture to tighten up.
- Heat the oil to medium high but not smoking.1/4 cup bacon fat or refined olive oil
- Set tomatoes into the hot oil and fry 2-3 minutes per side, or until golden brown. Don't overcrowd the skillet with the slices. Work in batches if needed.
- Remove from oil and set onto paper towels or rack to drain.
For poached eggs to top off the fried green tomatoes:
- Bring a pot of water to a boil. Gently crack the remaining 4 eggs into the boiling water and lightly poach them (about 3 min each). Click here to see details on how to poach eggs.
- Serve the eggs over the fried green tomato slices. Drizzle a bit of romesco sauce on top and enjoy!
These were amazing!! Thank you❤
And thank you for leaving a comment! Mucho appreciated.
This sounds yummy. I’ve never tasted fried green tomatoes but I will now! Thank you!
Takes me back to childhood. One of my step-fathers used to make these. They were amazing.
[…] great use of the breading mix is on Fried Green Tomatoes. Click here for the recipe for Low Carb Fried Green […]
I’m a gardener with tons of tomatoes so I gotta try your recipe. Also doing keto so that’s looking like a great recipe. I have a couple questions: the nutritional breakdown listed is for how many servings?
And could you freeze these after cooking them?
Thanks 😊
The nutritional breakdown is for 6 servings. For 3 large green tomatoes that would be 2-3 slices per serving (depends on how big your tomatoes are….some are pretty big). Re freezing, I have not frozen them before. I imagine it could be done, but there is a lot of water in tomatoes and you wouldn’t be able to keep their crispness.