I have lived in the South for almost twenty years but I would never say that my cooking has southern roots. I despise sweet tea and have never really liked fried chicken. I do really love bacon but pretty sure that is a universal thing. I think that every person has a flavor profile they are drawn to and mine has always been spicy. I love just about anything that has to do with peppers. Bloomsbury Farms at our farmer’s market has had some pretty amazing green tomatoes lately and a couple weeks back I made a pretty standard recipe of grain-free fried green tomatoes that was good but not amazing. As I was eating them I kept thinking about how I wanted some spice. So I pulled out our bottle of sriracha and covered the tomatoes in it. My husband and I both were amazed at the difference it made. I decided next time that I would just incorporate the sriracha in to the recipe.
I was very happy with the results of this recipe. The spice of the sriracha is perfect with the bacon and sweet tomato flavor. If you don’t have sriracha you can just use your favorite hot sauce. When it comes to frying the tomatoes I used coconut oil but I have also used bacon grease in the past. You can really use any oil that you prefer to fry with. I have not tried baking these so I really don’t know if that will work. In the past, I have had trouble baking items that are coated in coconut flour.
These are great served as an appetizer or as a part of an entrée. We added them to some grilled burgers and sauerkraut and that was a pretty magical combination!
- 3 medium sized green tomatoes (about 10 slices)
- 3 tbl coconut flour
- 1 Tbls arrowroot powder
- ¼ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp black pepper
- 1 egg
- 1 tsp sriracha or hot sauce
- 3 pieces of cooked bacon -chopped
- Slice the tomatoes about ¼ inch thick and set aside.
- Combine the flour, arrowroot and seasonings in a shallow bowl or plate. Then whisk together the egg and sriracha in a separate plate and set aside.
- Dip both sides of the tomato in the egg mixture and then coat in the flour mixture.
- Shake off excess flour and set aside. Repeat until all of your tomatoes are coated or until you run out of flour.
- Place the stove on medium high heat. Put about 3 tablespoons of coconut oil in an 8-10 inch fry pan.
- Once the oil is hot add the tomatoes and cook about 2 minutes per side. Repeat until all of your tomatoes are done.
- You may need to heat more oil in between batches.
- Top the fried tomatoes with chopped bacon and sriracha. Enjoy!
- You want your oil to be hot but not scalding. The coconut flour can start to burn before the tomato is cooked if the heat is too high