Wheatless Wednesday: Fried Green Tomatoes

No one ever said these Southern fritters had to be battered in flour and fried! Take this tasty recipe for a test drive, using almond flour and coconut oil! Even better, using almond flour, even these tomato slices are low-carb - not to mention dairy free/casein free and vegetarian!

Gluten Free Fried Green Tomatoes
2 medium green tomatoes
1 large egg
2 tablespoons water
1 cup almond flour
3/4 teaspoon kosher salt + 1/4 teaspoon
1/2 teaspoon freshly-ground black pepper
1/2 cup coconut oil, for frying

Slice the tomatoes about 1/4″ thick. Sprinkle with a pinch of salt and allow to rest for 5 minutes (important step - don't skip!)

In a small bowl, whisk together the egg and water until well blended. Mix the almond flour, 1/4 teaspoon salt and pepper in a shallow dish for dredging.

Heat the coconut oil in a heavy-bottomed 12-inch skillet over medium high heat, until the oil reaches 350 F by candy thermometer. Dip the tomato slices in the egg wash, then dredge each slice in the almond flour mixture, gently shaking off any excess flour.

Fry the slices in batches, for 3 to 5 minutes per side or until golden brown. Remove the cooked tomato slices to a paper towel to drain. Serve with lime wedges, aioli or a shrimp remoulade & avocados.