Summer vegetables in California are at the end of the season, so I’m finding every way to keep eating tomatoes. I love the flavor of heirloom tomatoes, so I used a green heirloom tomato to create my own California Fried Green Tomatoes using only three ingredients. I put my little tomato slices on top of a fresh salad with herbs and lettuce, beets, and cucumber with a lemon vinaigrette for a perfect lunch to go with the hot weather. This is a great way to make something as simple and inexpensive as a salad look impressive and unique.
- 1 green heirloom tomato
- ½ cup whole wheat flour
- 3-4 tablespoons coconut oil
- Slice your tomato thin (using a mandolin less than 3mm preferred).
- Lightly bread each slice by touching each side of the tomato to flour.
- Heat coconut oil in a large and shallow pan. Your oil should be high enough to just cover your tomato slices. You will know it is ready when small bubbles just start to form. Turn the heat low until it maintains the same temperature.
- Fry tomatoes by carefully placing them in the oil and allowing them to cook until brown and crispy (about 5 minutes for mandolin cut slices, longer for hand cut slices).
- Allow slices to cool on a rack over a paper towel. Use fried tomatoes on salads, casseroles, or on their own as a chip.