I figured out this grain-free alternative when I found that I had a great surplus of tomatoes from my garden. I was worried that the tomatoes would not cook, but they do well so long as they are cut thinly.


Recipe Summary

10 mins
20 mins
10 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix garbanzo bean flour with salt and pepper on a plate. Whisk eggs in a bowl. Scoop almond flour onto another plate. Cover tomatoes with garbanzo bean mixture to coat, then dip them in the eggs. Dredge in almond flour to coat completely.

  • Pour about 1/2 inch oil into a large skillet and heat over medium-high heat. Place tomatoes into the hot oil in batches of 4 or 5 so that they do not touch. Cook until browned, 1 to 2 minutes. Flip and fry the other side, 1 to 2 minutes more. Drain on a paper towel-lined plate. Repeat with remaining batches.

Cook's Note:

Feel free to skip the garbanzo bean flour mixture, if you wish to have a lighter food. If you do, then mix the salt and pepper with the almond flour.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

291 calories; protein 2.7g; carbohydrates 4.9g; fat 29.8g; cholesterol 23.3mg; sodium 305.9mg. Full Nutrition