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- Preparing Time: 20 minutes
- Total Time: -
- Served Person: 16
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup almond flour
- 2 eggs
- 1/2 cup garbanzo bean flour
- 4 large green tomatoes, sliced 1/4-inch thick
- 1 quart olive oil for frying
- Carbohydrate 4.9
- Cholesterol 23
- Fat 29.8
- Protein 2.7
- Sodium 306
- Calories 291 calories;
Mix garbanzo bean flour with salt and pepper on a plate. Whisk eggs in a bowl. Scoop almond flour onto another plate. Cover tomatoes with garbanzo bean mixture to coat, then dip them in the eggs. Dredge in almond flour to coat completely. Pour about 1/2 inch oil into a large skillet and heat over medium-high heat. Place tomatoes into the hot oil in batches of 4 or 5 so that they do not touch. Cook until browned, 1 to 2 minutes. Flip and fry the other side, 1 to 2 minutes more. Drain on a paper towel-lined plate. Repeat with remaining batches.
