Oven Fried Green Tomatoes
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- ingredients:
- oven-fried green tomatoes with sriracha-ranch dipp
- (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 i would buzz in food processor to make it finer)
- 2 tsp. old bay lemon and herb seasoning (or any spic use more or less to taste)
- 2 eggs, beaten well
- 1/2 cup ranch dressing (i confess i love the ranch mix in
- 1-2 tsp. sriracha rooster sauce (start with 1 tsp. and
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Instructions: 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.
