Low Carb Fried Green Tomatoes

Whether you use a specific green variety of tomato or harvest your regular tomatoes before they turn red, fried green tomatoes are a Southern side dish that can be modified to fit a low carb lifestyle.  Typically coated with cornmeal or breadcrumbs, this recipe uses almond flour and chicharrons to meet the requirements of a low carb or ketogenic diet without losing a bit of flavor. The recipe works well with panko or cornmeal or breadcrumbs if you are not low carb.

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Getting the Most Flavor

1. 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).
2. 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.
3. 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. 
4. 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 chicharonnes 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.

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
• Humph

Another Excellent Way 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.

Low Carb Fried Green Tomatoes

Using almond flour and chicharrones to keep the flavor of fried green tomatoes but make them compliant with a low carb diet

4.91 from 11 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings 6

Calories 102

Author Dorothy Stainbrook

Equipment

• large skillet
• thin spatula

Ingredients

1x2x3x

• 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!

Video

Notes

**Note: This recipe is also a good low carb breading recipe that you can use with fish, veggies, or anything else you want to bread.

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Nutrition

Calories: 102kcalCarbohydrates: 5gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 68mgSodium: 211mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 831IUVitamin C: 15mgCalcium: 122mgIron: 1mg

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