Amazing Keto Fried Green Tomatoes

I love fried green tomatoes! I love fried green tomatoes! I love fried green tomatoes! My friend Jason can definitely testify to that. I think he makes the best high carb ones ever. I would eat them quicker than he could make them. He would use  a store bought seasoned flour and some corn meal. These are much better than anything I've had at restaurants.

My mom used to make excellent fried green tomatoes. I think she used close to the same recipe. She would also thinly slice zucchini and fry it as well. This is probably my favorite way to eat zucchini.

We only had this occasionally, so this isn't something that I crave everyday.

We usually start eating fried green tomatoes in Kentucky during July, when the tomatoes are not ripe yet. Luckily, one can buy green tomatoes all year round here in Savannah, GA.

I began the quest of making a crispy fried chicken. I decided that the dredging mixture I used for the fried chicken would be great for fried green tomatoes. I was right! These are delicious! They are crispy on the outside and juicy in the middle.

I love thinly sliced fried green tomatoes. Some people like them thick. I just think that you get more flavor from a thinly slice tomato. You also get a better crunch. I have a major weakness for crispy crunchy foods. These foods can be hard to come by in ketogenic eating.

Thank heavens for pork rinds and whey protein isolate! They provided a soy-free way of achieving a crispy texture.

Please enjoy the recipe!





Ingredients:
2 to 4 medium green tomatoes
3/4 cup lard

Dredging mixture:
3/4 cup unflavored, unsweetened whey protein isolate
1/4 cup oat fiber (optional)
1 cup ground pork rinds
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon dried ground oregano
1/2 teaspoon ground sage
1/4 teaspoon ground thyme

Instructions:
1. Slice tomatoes into 1/4 inch or less slices.
2. Mix all dry ingredients.
3. Heat lard in large frying pan over medium to medium low heat.
4. Dredge sliced tomatoes one at a time in dry ingredients.
5. Place in pan.
6. Turn when tomatoes have browned on the bottom.
7. Place on paper towels when done.
8. Blot with paper towels to remove access oil.
9. Lightly salt if desired.