Healthified Fried Green Tomatoes

Use this Whole30 version to clean up your favorite southern indulgences.

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I really have a thing for fried green tomatoes, and I can’t explain it. I just love them? My mom’s family is from Texas, so maybe it’s the Southern roots in my genes.

I love them on their own, on a slider, or my personal favorite—on a southern-style eggs benedict (cue the drool).

When I saw green tomatoes at the store, I knew I wanted to try my hand at my own version of fried green tomatoes, but I hesitated because I wasn’t sure I wanted to indulge in something so…fried and indulgent. I recently found out that I’m anemic and have been trying to make changes in my diet to cut out foods that inhibit iron uptake, so the traditional way of making these wasn’t going to cut it.

So when I had the idea to clean them up a bit and create this Whole30 compliant and paleo friendly version, I was like YES PLEASE. Also, I may never fry things in anything except cassava flour ever again because it seriously gives your food the perfect light-yet-seriously-satisfying coat.

A couple things to note — When you are buying tomatoes, the firmer the better! Ripe tomatoes that are squishy will be HARD to grasp with tongs when you are trying to flip and remove them from the pan.

Also, you’ll want to prep 3 or 4 tomatoes to put in the pan and cook at a time (aka you want to batch cook these if you can). This helps the pan and the oil not to get too hot but still allows the tomatoes to cook quickly.

Have you made these? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 2 adults)

INGREDIENTS:

  • 4-6 green tomatoes, sliced 1/4” thick
  • 3/4 cup cassava flour + 1/3 cup cassava flour
  • 2 tsp. Paprika
  • 1 tsp. Black pepper
  • 1 tsp. Cayenne pepper
  • 1 tsp. Garlic powder
  • 1/2 tsp. Salt
  • 1 egg
  • 1/4 cup almond milk
  • 2-4 tbsp. Avocado oil

DIRECTIONS:

Set up a station for your tomatoes. On one plate, put the 1/3 cup cassava flour. In a small glass bowl, combine your egg and almond milk, and whisk to mix. On a second plate, add the 3/4 cup of cassava flour with the remaining spices and mix together.

Next, heat up your avocado oil in a pan over high heat. Use as much as it takes to cover the bottom of the pan, about 2-4 tbsp.

You’ll take your green tomato slices and dip them in each station in the following order: coat both sides in plain cassava flour, dip in the egg wash, then coat in both sides of the cassava flour spice mix.

Once your tomato is coated, place in your heated pan and cook until golden, about 2-3 mins each side.

After cooking, let cool on a plate lined with a paper towel to soak up any excess oil.

Enjoy as a side with your favorite southern meal, or by themselves with a tasty dip (I love a spicy mayo or chipotle sauce with these).

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