Ingredients
- 4 medium green tomatoes
- 1½ cups (225 g) almond flour
- 2 teaspoons black pepper
- ½ teaspoon salt
- 1 teaspoon chipotle powder
- ¼ teaspoon garlic powder
- 1 large egg
- ½ cup (125 ml) olive or coconut oil
How to Make It
- Slice tomatoes about ¼ inch (½ cm) thick.
- Combine all the dry ingredients in bowl and mix well.
- Beat egg in separate bowl. Drop the tomato slices (one at a time) in the egg batter to coat both sides (use a fork to lift in/out).
- Place tomato slices into the bowl of the dry mixture and coat both sides. Gently shake off the excess flour and set aside until ready to cook.
- Heat oil in medium-sized cast-iron skillet or frying pan over mediumhigh heat.
- Once the oil is hot, use a fork, to place the tomato slices gently into the oil. Work in batches so as not to overcrowd the pan.
- Turn the tomatoes over when the sides begin to brown slightly (about 2 minutes) and cook for another 2–3 minutes Remove from the frying pan and place on a plate with some newspaper or paper towels to soak up extra oil (you can add paper towels on top as you go).
- Repeat process until you have cooked all the tomatoes. Serve hot!
