Paleo Fried Green Tomatoes & Spicy Dipping Sauce
Ahhhh, fried green tomatoes. A southern's favorite side dish. So good, they made a movie about them. And now, you too can enjoy them again and not feel guilty while doing paleo, because I have successfully paleo-ized them. Even the most experienced palate won't be able to tell the difference. As a mother that is trying to convert her children over to paleo, as painlessly as possible, and a girlfriend who is still persuading her boyfriend to convert, I'm always looking for recipes that are reminiscent of the old, traditional recipes, that will please everyone. Yesterday I gave the rest of our "garbage" food away to my mom. I had everything packed up out of the pantry in brown paper bags, waiting to be delivered to her house. We finally remembered to take them over yesterday, and when we were giving them to her, I think I saw a small tear stream down my boyfriend's cheek. He has no choice now but to eat right when he's at home. So every once in a while, I like to make a little treat like this, that makes him forget the household went paleo. I made these last night, and I was sure he was going to do a cartwheel in the living room. They were perfect; tangy and spicy, good consistancy, better than anything you would have found in your typical southern buffet down here in Georgia. The sauce was equally tangy, spicy and oh-so delicious. It perfectly complimented these little round, green gems of heaven! So run out to the market right now, or even better, to your garden, and pick off a few green tomatoes for dinner tonight! You'll be glad you did.
Prep time: 10 mins Cook time: 15 mins
For the tomatoes:
- 2 Large organic green tomatoes (I used Roma tomatoes)
- 1 egg
- 1 Cup Almond flour/meal
- 1/4 Cup Cajun Seasoning
- Extra virgin olive oil for frying
For the sauce:
- 1/4 Cup homemade mayonnaise
- 2 Tbls Organic horseradish mustard
- 2 Tbls Organic or homemade ketchup
- 1 Tbls Cajun Seasoning
1. With a mandolin, use largest setting to slice your green tomatoes.
2. Heat EVOO in skillet over medium heat. You only want enough to cover the bottom of your skillet, and stand about 1/8 of an inch high. You may need to add more as you go, as the tomatoes will soak up some of the oil.
3. In a small bowl, whisk egg.
4. In another small bowl add 1 Cup of almond flour, and 1/4 Cup of Cajun Seasoning; mix with fork until evenly mixed throughout.
* If you run of flour mixture while cooking, depending on how heavily you coat your tomatoes, add an additional 1/4 Cup almond flour with 1 Tbls Cajun Seasoning as needed.
5. Dip each slice into egg mixture, flip to coat both sides evenly.
6. Next, dip the slice into the flour mixture, flip to coat evenly.
7. Transfer slices to skillet, and fry until golden brown, then flip to brown the other side. This takes anywhere from 30-60 seconds per side, depending on your stove, so keep an eye on it so you don't burn them. I only add about 4-6 slices at a time so I can keep an eye on all of them.
8. As you remove each slice, place on a paper towel to drain excess oil.
9. When all slices are finished and standing on the paper towel, mix all sauce ingredients together. Stir well until evenly incorporated. Serve, enjoy.