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Driving past the local farmer’s market, I just had to stop. I was drawn by the bushels and bushels of emerald gleaming jewels–mmm, green tomotoes.
If you’re from a rural area, perhaps you’ve tasted the delicacy that is fried green tomatoes. If not, maybe you’ve at least seen the movie by the same name. But if you’re on a health kick like me, you’re probably thinking, “Breaded and fried? I don’t think so…” But this country girl loves her breaded, fried treats. And I love the healthier version I whipped up in my kitchen last week.
First, let’s review a few principles of healthy eating.
1. Sugar is the enemy. Tragic, I know. This doesn’t just mean sweets, either–starchy carbohydrates are almost instantly converted to sugar in our bodies. beginning with leptin, excessive sugar sets off a cascade of hormone imbalances. The solution? Reduce sugar and bad carbs. In this recipe, we’ll be reducing carbs by substituting your typical breading with almond flour and flaxseed meal.
2. Not all fats and oils are bad. We’ve been educated for years to cut the oils and reduce the fats. But, our bodies need a certain amount of good fats and oils. So, skip the canola and other rancid oils and reach for the olive, grapeseed, and coconut oils.
Got that? There may be a pop quiz later. Here’s what you’ll need:
2-3 green tomatoes
1 cup almond flour
3/4 cup flaxseed meal
1-2 farm-fresh eggs
grapeseed oil
Thinly slice the tomatoes. Beat the raw eggs in a small bowl until smooth. In another bowl, blend almond flour and flaxseed meal. Heat grapeseed oil in a skillet over medium heat. Dip tomato slices in egg then press into flour/meal mixture to cover. Place in skillet and cook until breading browns and tomato begins to soften. Flip and repeat.
Photo by Cara Carroll
Fried green tomatoes are best served fresh and hot. But if you have leftovers, don’t be afraid to pop them in the oven to re-crisp the breading.
Are you a hard-core health nut who’s still apprehensive about frying your food? Stay tuned for a fry-free variation of this recipe.
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