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Old 08-31-2017, 02:53 PM   #1
Gibbs
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Fried green tomatoes

What's the secret? I used almond and coconut flour, and the egg of course, but they were nasty! I scraped the breading off and just ate the maters. Suggestions? Thanks!
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Old 08-31-2017, 04:31 PM   #2
MrsBrownw/LovelyDoters
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I have sort of grilled slices (no breading or coating, maybe just a smear of oil) in a med-high well seasoned cast iron skillet till browned and crispy. Pretty good..
I got tired of trying to fry green tomatoes didn't come out naked back when when I didn't care about carbs. I heard about it, tried it and I liked it .
Different, sure. But its a heck of a lot easier, faster and less messy.
I've also fried "naked" okra, but it takes a little fat. Bacon fat. Or Coconut Oil.
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Old 08-31-2017, 05:28 PM   #3
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I found they do better sliced a little thinner than usual, then egg washed and dredged with a combo of fine pork rind crumbs and sesame seeds.

Pan-fry lightly in a thin film of oil on the stove, then transfer them to the oven to finish cooking, about 10 minutes at 350. So they're crispy on the outside and soft, but not mushy on the inside.

I also use mine as a Benedict base, topping them with Canadian bacon, a poached egg & hollandaise.

Last edited by LeighLovesLC; 08-31-2017 at 05:29 PM..
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Old 08-31-2017, 07:14 PM   #4
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I do finely crushed spicy pork rinds and green-can Parm cheese, in about a 50/50 ratio.

I dip the tomato slices first in slightly beaten eggwhite (you can add some Tabasco or other seasoning to this if you like) then dredge in the crumb mixture, pressing firmly to adhere as much as possible. Put on a rack over a plate and refrigerate at least an hour. This sets the crumb mixture. Then fry however you prefer to do it. I like to shallow-fry in about a half inch of bacon fat.

Don't get the fat too hot, as the rinds/Parm will get dark faster than traditional flour. About 330* works well for me.
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Old 09-01-2017, 03:25 PM   #5
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I use very fine, low carb bread crumbs, laced with a bit of thyme, black pepper, and more basil, plus a Tb of grated (not shredded) Parmesan or Asiago. Ditto what Charski says about the egg white and setting up the coating in the fridge for a minimum of an hour. She was also spot-on about the bacon fat. Drain on paper towels before planting. Those are some mighty fine eats right there. (Also works on red tomatoes!) Tastes like a bite of summer!
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Old 09-01-2017, 06:54 PM   #6
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Before serving, not "planting" (I have no ide why it autocorrected to that - weird!)
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Old 09-14-2017, 04:18 PM   #7
Maeve
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I just dip my tomato slices into beaten egg and then, parmesan cheese out of the can. Let it rest is right! Then, I fry 'em in bacon grease.
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Old 09-15-2017, 06:25 PM   #8
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All the above suggestions except I dip mine in buttermilk (Bobby Flay) instead of egg.
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Old 09-17-2017, 09:27 AM   #9
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Yes, I do okra & green tomatoes naked too. Very good with a bit of salt.
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