Well, in 3 hours, we’ll know if the world is ending. I’ll be cooking a Christmas Ham for the website, so at least we’ll go down with champagne and a delicious meal! Though I really doubt it. Really, I’m just excited about Christmas. All but 3 of my presents are in, and I’m getting excited about it again. Wrapped and ready to go!
So anyway, this recipe is an old Southern classic. I didn’t grow up with them, but they are very popular here and Angel and I enjoy them. The goal here is to brown the outside while cooking the inside, but not to mush. The texture of these is juuuuust cooked through…like al dente. Oh, and I highly recommend the sauce.
Fried Green Tomatoes
3-4 Green Tomatoes
1 cup Paleo Breadcrumbs
2 Tbsp Coconut Milk
4 Tbsp Walnut Oil
2 Tbsp Olive Oil
Diced Red Tomatoes
Cilantro or Parsley
Turn the oven to broil (500 degrees Fahrenheit, with heat from the top).
Slice the tomatoes about 1/4 “ slices.
In one bowl, combine the egg and coconut milk. In another bowl, combine the almond flour, adobo seasoning, onion powder and cayenne powder.
Dip the tomato slices in the egg mixture, then dredge them in the almond flour mixture.
Put the slices onto a greased baking sheet. Combine the oils and drizzle over the tomatoes.
Broil on the middle rack for 5-6 minutes, or until browned, then flip and bake for another 5-6 minutes or until browned.
You can pan fry these as well. Heat 3-4 Tbsp oil in a pan over medium-high heat and cook for 3-4 minutes on each side. Garnish with diced red tomatoes, Remoulade Sauce and chopped cilantro or parsley.