Fried Green Tomatoes with a Spicy Chipotle Dip
Dunk crispy fried green tomatoes in a smoky, spicy sauce for a gluten-free, Southern-inspired appetizer.
Small mixing bowl
3 shallow bowls
For the Chipotle Dipping Sauce: 2 T coconut cream, room temperature
3 T Paleo mayonnaise
½ t chipotle powder
1 T lime juice
2 T chopped parsley
For the Tomatoes: 4 large green tomatoes, cut into ½-inch slices
1¼ t salt, divided
¼ cup arrowroot flour
1 T filtered water
1 cup almond flour
½ t smoked paprika
⅛ t pepper
¼ cup coconut oil
To Make the Chipotle Dipping Sauce: Whisk together all the ingredients for the dipping sauce in a small mixing bowl. Set aside.
To Make the Tomatoes: Place the tomato slices in a colander and toss with 1 teaspoon salt. Set aside for 10 minutes and pat dry when finished.
Create an assembly line with 3 shallow bowls. Place the arrowroot flour into the first bowl. Lightly whisk the egg and water in the second bowl. Finally, mix together the almond flour, paprika, remaining ¼ teaspoon salt, and pepper in the third bowl.
Coat each tomato slice in the arrowroot flour and shake off any excess. Transfer it to the egg mixture and dip to cover. Remove and let the excess drip away. Coat it with the almond flour mixture last.
Heat the coconut oil in a large skillet over medium heat and add the tomatoes to the hot skillet. Work in batches to avoid overcrowding.
Cook for about 3 minutes on each side. Garnish with chopped parsley, then serve with chipotle dipping sauce and enjoy! - 2 hours ago