LIVE

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.

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
16
Yield:
16 servings
Advertisement

Ingredients

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

Directions

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.

    Advertisement
  • 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
Advertisement