Healthy Fried Green Tomatoes

I have no idea how I got to this point; me loving Fried Green Tomatoes. I have always liked tomato flavored thing: ketchup, bbq sauce, marinara sauce, etc. but eating an actual tomato― NO WAY.

It wasn’t until we discovered a delicious restaurant that was highly skilled at sophisticated southern food― Lucille’s. We ordered the fried green tomatoes served with an amazing chipotle sauces and fell in love. The outside coating was crispy and the green tomato was flavorful with a delicate tenderness in the middle. The smoky chipotle sauce it was served with complemented it in the best way possible. The chef told fond anecdotes about his incredible grandmother, Lucille and I could practically taste the familial pride in every bite we had that night! 

I had a hankering for fried green tomatoes and with no date night on the horizon― that meant I had to come up with something on my own! This is my “healthier version” of fried green tomatoes. These are Paleo- friendly as well as Whole30 Friendly and I served them with a Dairy- Free Chipotle Sauce from Minimalist Baker. 

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Healthy Fried Green Tomatoes

Cook 15 mins

Total 15 mins

Author Marissa Allen

Yield 8 slices

Delicious green tomatoes breaded in seasoned paleo flour and and fried in coconut oil. They are served with a smoky chipotle aioli. 

Ingredients

• 2 Green Tomatoes
• 2 eggs
• 3 tablespoons coconut milk, unsweetened

• 1 cup of paleo flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp Paprika
• 1 tsp Garlic powder
• 1/2 tsp Onion powder

• 1/4 C coconut oil

1 serving of Minimalist Baker Chipotle Aioli or,

Traditional Chipotle Aioli

• 1/2 C Mayo
• 1 chipotle pepper in adobo sauce
• 1 clove of garlic, minced
• juice of 1/2 a lime (optional)
• 1 tsp honey
• salt + pepper

Instructions

1. In a heavy bottom skillet, heat up the 1/4 C of coconut oil on medium.
2. Season the flour mixture: in a shallow dish, add the paleo flour, salt, pepper, paprika, garlic powder, and onion powder; stir.
3. In a separate shallow dish, whip the eggs and coconut milk till smooth― no striations.
4. Cut the green tomatoes into 1/2 in pieces.
5. Dredge: the tomato slices in the egg mixture follow by the flour mixture. Gently press the seasoned flour into both sides of the tomato.
6. Fry the tomatoes in the flour mixture till golden brown ~approx. 3 minutes each side. If it browns too quickly, turn the heat down.
7. Remove the fried tomato slices to a paper towel lined plate.
8. Prepare the Chipotle Sauce from Minimalist baker or place all the ingredients for my Traditional Chipotle Aioli in a blender and pulse till smooth.
9. Serve hot!

Notes

*We are skipping the traditional cornmeal breading and using this blend of almond flour, coconut flour, and tapioca flour. If you would like to skip the paleo flour, you could use regular flour and almond meal