These gluten-free Fried Green Tomatoes use a combination of arrowroot powder and almond meal and are fried in bacon fat for incredible flavor.

Serve them with a quick, spicy remoulade, and you’ve got a Paleo and Whole30 dish that will please you whether you are a damn yankee or a Southern belle.

A Brief History of Fried Green Tomatoes

Fried green tomatoes are synonymous with Southern cuisine. The actual origins of the dish, however, are a little muddy.

The first appearance of printed recipes for fried green tomatoes actually comes from newspapers in Northern and Midwestern cities from the late 19th century.

Thanks in no small part to the blockbuster movie of the same name, fried green tomatoes only recently became thought of as a traditionally Southern delight.

Whatever the origins of fried green tomatoes are, one thing is certain–they are freaking delicious.

A juicy tangy, tomato coated in a crispy fried shell is pretty much heaven on a plate.

How To Make Paleo Fried Green Tomatoes

Cut the tomatoes into 1/4 inch slices and season both sides with salt and pepper. Allow them to sit for a few minutes to soften up a bit.

Coat the tomatoes in arrowroot powder, shaking off any excess, then dip the slices in an egg wash and finally coat in some almond meal seasoned with paprika.

Sauté 4 ounces of chopped bacon until crisp and that fat has rendered. Remove the bacon with a slotted spoon and drain on a paper towel lined plate.

Fry the tomatoes in the bacon fat until they are golden brown, about 4 minutes per side.

Serve the tomatoes with a quick remoulade consisting of mayonnaise, hot sauce, and capers. Enjoy!

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Paleo Fried Green Tomatoes

These gluten-free Fried Green Tomatoes use a combination of arrowroot powder and almond meal and are fried in bacon fat for incredible flavor.

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Ingredients

4 large green tomatoes
1/2 teaspoon paprika
3/4 cup almond meal
1 large egg beaten
2/3 cup arrowroot powder
4 ounces sugar-free bacon chopped
sea salt
black pepper

For the Remoulade

1/2 cup mayonnaise homemade or Paleo-friendly
2 teaspoons capers
2 teaspoons hot sauce
1 tablespoon fresh chives
1/2 teaspoon garlic powder

Instructions

Mix all the remoulade ingredients together in a small bowl until well blended. Refrigerate until ready to serve.
Cut the tomatoes into 1/4 inch thick slices and season both sides with salt and pepper. Allow the tomatoes to to sit for a few minutes to soften.
Using a fork, whisk together the almond meal and paprika. Take each tomato slice and coat it in the arrow root powder, dusting of any excess. Dip the slices in the egg wash, then coat them in the almond meal.
In a large cast iron skillet, cook the bacon over medium heat until it is crisp and the fat has rendered. Remove the bacon with a slotted spoon, reserving at least two tablespoons of fat.
Working in batches, add the tomatoes to the skillet. Fry for 3-4 minutes per side until golden brown. Serve with the remoulade and bacon bits.

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