Low Carb / Keto Fried Green Tomatoes with a Spicy Red Pepper Remoulade. 5 net Carbs

This is typically thought of as a southern recipe often associated with the low country around Charlestown S.C. though some believe that it originated in the North when the weather started turning cold and there were still tomatoes on the vine that would be lost if not used or pickled in some fashion . But what ever they are a treat that is worth the effort especially when the tartness of the green tomato is paired with the spicy red pepper remoulade . Usually served as a side dish . I like to serve as a starter while the exterior is crisp and the centers are still hot .

Low Carb Keto Fried Green Tomatoes with Spicy Red Pepper Remoulade.

Ingredients , serves 6

2- Medium or large firm green tomatoes, halved and cut into ¼ inch wedges.

2- Eggs beaten.

Light Olive oil for frying

1- Batch Coconut flour breading. (Recipe below).

1- Batch Spicy Red Pepper Remoulade. (Recipe below).

Kosher salt.

Fresh cracked Pepper.

Low Carb Coconut Flour Breading.

Ingredients

1 – Cup Coconut flower

2- Tsp baking powder

1-Tsp garlic powder

¼ Cup Parmesan cheese

2-Tbs minced Parsley

Preparation

Combine and mix thoroughly.

Low Carb / Keto Spicy Red Pepper Remoulade

Ingredients.

¾ Cup mayonnaise

¼ Cup sour cream

1-Tsp tomato paste

2-Tbsp chopped scallions or chives “divided”

3-Tbsp grated or minced sweet red pepper

2-Tbsp grated or minced red onion

1-Tsp minced garlic

½ Tsp Shiracha hot chili sauce

2-Tsp vinegar.

½ -Tsp Franks Red Hot or Texas Pete

Salt and fresh cracked pepper to taste

1- Pinch smoked paprika

Preparation.

Combine all ingredients and ½ scallions/chives and mix thoroughly. Place in a serving dish and garnish with remaining scallions / chives.

Preparation for tomatoes.

Pre heat oven to 400 degrees.

Place Tomato wedges on a paper towel and sprinkle both sides with kosher salt cover with another paper for 20 minutes.

After 20 minutes blot dry and set up dredging station.

In a cast Iron or other heavy bottom pan over medium heat pour ¼ of olive oil.

Working in batches first coat tomato wedges in egg wash and then coat with breading mix, shake off excess flour and gently place in oil till lightly browned, turning to do both sides, the remove to baking pan. Note a pan with a wire rack is best.

Do all Tomato wedges in this fashion, making sure the oil does not get to hot and scorch the breading that will naturally fall into the oil. Note if you are doing a lot at one time you may need to change oil.

Once on the baking sheet and before you place in the oven top with cracked pepper.

Place in oven to finish right before serving, bake for three to five minutes, till easily pierced with a sharp knife but still stiff and not too soft. Try one or two at first to practice.

Serve right away with the Remoulade on the side.

Enjoy!

Nutrition Facts ( Fried Tomatoes )Servings 6.0 Amount Per Serving calories 296 % Daily Value * Total Fat 27 g 42 % Saturated Fat 3 g 17 % Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 66 mg 22 % Sodium 164 mg 7 % Potassium 78 mg 2 % Total Carbohydrate 7 g 2 % Dietary Fiber 3 g 11 % Sugars 2 g Protein 5 g 10 % Vitamin A 22 % Vitamin C 15 % Calcium 46 % Iron 8 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition Facts ( Remoulade )Servings 20.0 Amount Per Serving calories 64 % Daily Value * Total Fat 7 g 10 % Saturated Fat 1 g 7 % Monounsaturated Fat 2 g Polyunsaturated Fat 4 g Trans Fat 0 g Cholesterol 6 mg 2 % Sodium 61 mg 3 % Potassium 20 mg 1 % Total Carbohydrate 1 g 0 % Dietary Fiber 0 g 1 % Sugars 1 g Protein 0 g 0 % Vitamin A 5 % Vitamin C 4 % Calcium 1 % Iron 0 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.