Another classic Southern dish right hereeeeee! We’ve replaced the bread crumbs with almond flour (no big surprise there) and it gives a nice cornmeal-like crunch to the tomatoes. When you coat things to fry, you dredge in flour, then in egg, then breadcrumbs. Well, I’m only using “breadcrumbs” (a.k.a. almond flour). So I did a little experimenting, I almond flour-d, egg-d, then almond flour-d on some tomatoes and I egg-d, almond flour-d others–couldn’t tell a difference. We served this with a crab salad. It wasn’t bad, but it isn’t what we call, “post worthy.” For those interested: 2 cans of crab claw meat mixed with mayo, whole grain mustard, horseradish, lemon juice, capers and celery. I am really not interested in forking out $20/lb for fresh crab, so I was messing around with the canned stuff–it’s just a little off. Anyone got any good recipes they use with canned crab?
- 4 green tomatoes, sliced thinly, about 1/4 inch
- 1 1/4 c almond flour
- 1 t onion powder
- 1/2 t garlic powder
- 1/4 t cayenne pepper
- 2 eggs
- 1/3 c water
- olive oil
Put your oven on broil and place the rack on the second shelf from the top. You want to cook the tomatoes through while simultaneously browning the coating without burning. Too close and you will certainly burn the tomatoes (take a look at the ones on the back of the plate). I used 2 baking sheets for all the tomatoes, but you could use one, and do a switch-a-roo so you only have to clean one pan. Lightly drizzle the baking sheets with olive oil.
Get out two soup bowls (I was going to say cereal bowl, but thought better of it). Mix the eggs and water in one and the almond flour and seasonings in the other. Place the tomato slices in the egg then in the almond flour. Place the tomatoes in a single layer on the baking sheet and drizzle the tops with a bit of olive oil.
Broil for about 6 minutes on one side, then flip and brown the other side, about another 6 minutes. Sprinkle with a bit of salt right when they come out of the oven. Serve hot.