Friday, June 25, 2010

Fried Green Tomatoes Southern Italian Style

Fried green tomatoes is a classic recipe of the deep south and made widely popular by a movie of the same name. These green tomatoes can be unripe red tomatoes but there are also breeds of green tomatoes unto themselves that are available. This is a firm tomato with a piquant flavor that can stand up to many types of recipes from cooked to raw. Classically, the fried green tomato is bathed in cornmeal before frying. I have made a break from this high carbohydrate preparation of course and used a combination of almond and coconut flours. After testing several methods this one had the most crispy and flavorful coating. I have added my twist to this classic recipe by adding the bright, summer flavors of southern Italy. Take a break from the same old summer vegetable recipes and give this one a try. I hope you enjoy.

Fried Green Tomatoes Southern Italian Style


2 medium green tomatoes (about 14 ounces total)
1 egg beaten with 1 Tbsp. of water
1 Tbsp. Parmesan cheese, grated, plus a few shards for garnish made with a vegetable peeler
2 Tbsp. coconut flour
1/4 cup almond flour
1 tsp. fresh thyme, chopped
1 Tbsp. fresh parsley, chopped fine
1 to 2 tsp. garlic, minced fine (depending on your taste)
olive oil for shallow frying, about 1/2" deep in pan
1 Tbsp. best balsamic vinegar you have for garnish
1/2 Tbsp. capers, rinsed for garnish

Slice the tomatoes into a total of eight slices. Set up your dredging stations by placing the beaten egg in a shallow bowl and adding the tablespoon of grated Parmesan cheese. Blend the coconut flour, almond flour, thyme, parsley and garlic on a plate. Dip each slice of tomato into the egg mixture and then dredge in the almond flour mixture. Shake off any excess and reserve on a plate and repeat until all tomatoes have been lightly coated on both sides.

Pour about 1/2" olive oil into a frying pan and heat on medium high until almost smoking hot. Carefully place the slices of tomatoes into the hot oil and cook for about 2 to 3 minutes per side until crispy and golden brown. Remove and place on paper towel to drain any excess oil. Repeat in small batches until tomatoes are done. Garnish with the reserved Parmesan cheese, drizzle with balsamic and sprinkle with capers if desired.

Nutrition Facts
4 Servings of Two Slices
Amount Per Serving
Calories 197.4
Total Fat 16.0 g
Saturated Fat 2.6 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 8.1 g
Cholesterol 54.4 mg
Sodium 93.8 mg
Potassium 231.8 mg
Total Carbohydrate 10.2 g
Dietary Fiber 3.5 g
Sugars 4.2 g
Protein 5.6 g

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