Fried Tomatoes, it doesn’t get much more Southern does it? I grew up eating those steamy on the inside crunchy on the outside slices of heaven. It was a breakfast treat that I’ve now realized was just my mom trying to use up the bounty of tomatoes from our garden.  Tomatoes to me, equal Summer mornings, the smell of coffee in the percolator and the scratchy sounds of the local Country Music station (WXGI) coming from an old beaten up radio perched on a shelf by the stove.

We also fried red tomatoes, that always got strange looks when I’d say it, but don’t knock it until you’ve tried it!

For the Fried Tomatoes:

A couple of lovely tomatoes, local if you can get them, green if you want

1/2 Cup Almond Meal

1/2 Cup Tapioca Flour

1/4 Cup Coconut Flour

1 teaspoon baking soda

Salt to taste (Pink Himalayan is my choice these days but sea salt is a good second choice)

Freshly ground black pepper

Coconut Oil for frying, you want enough to more than coat the bottom of the pan, about 1/2 inch deep.

What to do:

1. Slice the tomatoes, don’t go for super thick but you don’t want to be able to see through them either!

 

Mix all the dry ingredients together in a bowl large enough to work in with your hands.

Dredge your tomato slices in the blended dry mix then lay on a plate. Let them rest for at least 15 minutes, you want the dry batter to become soft and slightly gooey from the tomatoes’ moisture. Be patient.

See how the dry batter is slightly wet? Leave it until it’s mostly wet, then dredge in the mix again. Practice your patience and let it get sticky again and repeat. Finally you can dredge it one last time just before putting it in the pan to fry.

Heat your oil to what resembles a light simmer, test the heat by dropping a tiny pinch of the dry batter into the hot oil, if it sizzles, you are good to go.

Carefully place your tomatoes in the oil, make sure you don’t crowd them or they won’t crisp properly and you will have trouble turning them over.

 

When you can see the tomatoes browning along the edges, carefully turn them with a spatula and cook until brown on both sides. Move to a plate lined with a paper towel.