|Baked green tomatoes, coated with seasoned almond flour and served with a spicy Sriracha-Ranch sauce!|
I wasn't sure if it was too late in the year to post a recipe using green tomatoes, but when I did a little internet research, lots of people told me they still had green tomatoes. And if you still have green tomatoes, do I dare to say that you *must* make these Oven-Fried Green Tomatoes with Sriracha-Ranch dipping sauce. Seriously, they were so good that I wondered why it has taken me so long to try a healthier riff on fried green tomatoes, and I'm sure I'll make them every year now when I have green tomatoes.
In a process that I admit is slightly tricky, I coated the tomatoes by dipping them in egg and then in a mixture of almond flour and Old Bay Lemon and Herb Seasoning. I used Honeyville Blanched Almond Flour (made in Utah!), a fantastic product that I always have in my freezer, but if you have the coarser Bob's Red Mill Almond Meal, I think it would work, although I might be tempted to buzz it in the food processor so it's a little finer. You have to be a little persistent to get the tomato slices coated with the almond flour mixture, and I'd mix the flour with the Old Bay and then use half of it at a time, because after you've done a few tomatoes the flour starts to get pretty clumped together. But believe me when I say that these delicious Oven-Fried Green Tomatoes are worth the trouble.
Cut each tomato into slices about 1/2 inch thick. (We only used the larger inner slices and discarded the rounded ends of the tomato.)
Mix 3/4 cup almond flour with 2 tsp. Old Bay (or less, it was fairly spicy). Beat two eggs in one small bowl and in another bowl put half the almond flour mixture.
Dip each tomato first into the egg (so both sides is coated) and then into the almond flour mixture. (Press down with your fork to make the almond flour stick if needed. When the first half of the almond flour mixture is getting clumpy, discard, wipe out the bowl, and switch to the second half.) Put the coated tomatoes on a baking sheet that you have sprayed with non-stick spray.
Bake the tomatoes about 40 minutes at 350F/180C, turning them carefully halfway through. While they're cooking mix 1/2 cup Ranch Dressing with 1-2 tsp. Sriracha Rooster Sauce to make the dipping sauce. Serve hot.
Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce
(Gluten-Free, Low-Carb, Phase One)
(Makes about 4 servings; recipe created by Kalyn and Jake.)
6 green tomatoes, sliced about 1/2 inch thick
3/4 cup Honeyville Blanched Almond Flour (If you only have almond meal, I would buzz in food processor to make it finer)
2 tsp. Old Bay Lemon and Herb Seasoning (or any spicy seasoning mix; use more or less to taste)
2 eggs, beaten well
1/2 cup Ranch Dressing (I confess I love the Ranch mix in a package that you mix with buttermilk)
1-2 tsp. Sriracha Rooster Sauce (start with 1 tsp. and taste to see if you want it more spicy)
Preheat oven or toaster oven to 350F/180C. Spray a baking sheet with non-stick spray.
Cut the tomatoes into slices about 1/2 inch thick. (We used the flat inner pieces and discarded the ends of the tomatoes with rounded edges.) Beat the eggs in a small bowl. In another bowl, mix the almond flour and Old Bay Seasoning. Remove and save half of the almond flour mixture, so you can work with two batches.
One at a time, dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture on to the tomato slice so it sticks. Place each tomato on the baking sheet after it's coated with the almond flour mixture. (Don't worry if they aren't completely perfect; just work on getting each one coated with almond flour as much as you can.)
Bake tomatoes 35-40 minutes, turning carefully once. While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce. The baked tomatoes are done when the almond mixture is lightly browned on each side and tomatoes are cooked through. Serve hot.
I saved some of these to see how they would hold up to a night in the refrigerator. I reheated them about 15 minutes in a preheated toaster oven set on 450F/230C. Although they were best freshly made, I thought the reheated ones were surprisingly good.
South Beach Suggestions:
I would eat this for any phase of the South Beach Diet. (Even though almond flour isn't officially approved for phase one, I think it would be okay for a dish like this, where only a little flour sticks to each tomato.) Use portion control since both almonds and mayo are a limited food, and don't eat nuts as a snack on the day you're having this if you're doing Phase one.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
Ten More Ideas with Green Tomatoes:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Salsa Verde with Green Tomatoes, Avocado, and Cilantro from Kalyn's Kitchen
Pickled Green Tomatoes from White on Rice Couple
Fried Green Tomatoes from Simply Recipes
Fried Green Tomato Salad with Grilled Onions and Corn from Sass and Veracity
No-Sugar Green Tomato Relish from Farmgirl Fare
Slow Roasted Green Tomatoes from The Perfect Pantry
Roasted Green Tomato Guacamole Salsa from Jeanette's Healthy Living
Bacon, Lettuce, and Fried Green Tomato Sliders from Taste and Tell
Pickled Green Tomatoes from Homesick Texan
Fried Green Tomatoes with Chipotle Sour Cream from Andrea Meyers
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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