Keto Fried Green Tomatoes with Zesty Dipping Sauce
These keto fried green tomatoes have a crisp almond flour and pork rind coating with a tender, tangy center and a creamy zesty dipping sauce that's perfect for dunking. They're made without cornmeal or traditional breadcrumbs, making them a delicious low-carb twist on the Southern classic. You can fry them in a cast-iron skillet for the most traditional texture or use the air fryer or oven for an easy alternative.
Servings: 6 servings (12 fried tomatoes)
Ingredients
Fried Green Tomatoes
- 3 medium green tomatoes sliced (1/4-1/2 inch thick)
- 1/2 cup almond flour
- 3/4 cup crushed pork rhinds
- 1 tsp garlic powder
- 2 tsp parsley
- 1/2 tsp onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- avocado oil for frying
- 2 large eggs
- 2 tablspoons unsweetened coconut milk canned
Zesty Dipping Sauce
- 1/2 cup homemade mayo
- 1 1/2 teaspoons horsheradish mustard
- 1 teaspoon paprika
- salt/pepper to taste
- 1/2 teaspoon garlic powder
- 2 teaspoons lemon juice fresh squeezed
- 1/2 teaspoon crushed red peppers
Instructions
- Cut the tomatoes into ¼-1/2 inch slices and dry them by pressing between a paper towel. Mix the almond flour, pork rinds, garlic powder, onion powder and parsley together in a bowl. Beat the eggs and coconut milk together in a separate bowl.
- Dip the tomatoes into the egg mixture and then transfer into the breading mixture. Shake off any excess breading and place sheet pan.
Frying
- Once all the tomatoes are coated, heat a cast iron skillet to medium/high heat and add the avocado oil, around 1/4 inch to 1/2 inch of oil. Fry the tomatoes in batches for 3 minutes on each side or until golden. Once cooked, transfer to a plate lined with paper towels so any excess oil can drain off. Mix all the sauce ingredients together in a mason jar or bowl.
- Serve immeditaly with the dipping sauce.
Air Fryer
- Preheat your air fryer to 400 degrees. Arrange the tomatoes in a single layer, cooking in batches. Cook for4 minutes per side, flip and cook for 3 to 5 minutes, until golden brown.
Oven
- Line a baking sheet with parchment paper and arrange the tomatoes in a single layer.Preheat the oven to 425F. Spray the tomatoes with oilve oil cooking spray. Cook for 20 to 25 minutes, flipping halfway through, until golden brown.
Notes
- Cook in batches. It can be tempting to fill the skillet, but giving each tomato slice a little space helps the coating brown instead of steaming.
- Don't overcook the tomatoes. About 3 minutes per side is usually plenty. Once the coating is golden brown, remove them from the skillet so the tomatoes stay tender instead of becoming mushy.
- Flip only once. Let the first side develop a crisp crust before turning the tomatoes. Flipping them repeatedly is the quickest way to lose that crunchy coating.
- Serve them fresh. Fried green tomatoes are at their crispiest right after cooking, so I like to have the dipping sauce ready before the first batch comes out of the skillet.
- Make extra dipping sauce. Trust me on this one! It disappears fast and is just as good with grilled chicken, steak, roasted vegetables, or my bacon-wrapped zucchini fries later in the week.
- Use a cast-iron skillet if you have one. It holds heat really well, which helps the coating cook evenly and turn beautifully golden.
- Fridge: Store leftover fried green tomatoes in an airtight container in the fridge for up to 2-3 days. Keep in mind they'll lose some of their crispness as they sit.
- Reheat: For the best texture, reheat them in the air fryer or oven until they're heated through and crisp again. I don't recommend the microwave since it softens the coating.
- Make ahead: You can mix the breading and whisk together the dipping sauce a day ahead. I recommend waiting to bread and cook the tomatoes until you're ready to serve them for the crispiest results.
- Leftover dipping sauce: Store any extra sauce in a covered jar or airtight container in the fridge for up to 1 week.
Nutrition
Serving: 2fried tomatoes with 1 1/3 tbsp. sauce | Calories: 209kcal | Carbohydrates: 3g | Protein: 4g | Fat: 18g | Cholesterol: 37mg | Sodium: 379mg | Fiber: 1g | Sugar: 1.4g