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Ingredients20 m servings 291
Original recipe yields 16 servings
- 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.
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- 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.
Per Serving: 291 calories; 29.8 4.9 2.7 23 306 Full nutrition