Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce
Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce are such a tasty way to use those green tomatoes that don’t have time to get ripe! This tasty summer treat is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.
This is the time of year when people with vegetable gardens have a lot of green tomatoes on the vines. And some of those tomatoes are never going to get ripe, so it seems like the perfect time to remind you about these Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce! If you have green tomatoes when the garden is winding down, do I dare to say that you *must* make these? Seriously, they’re so good that some people make them every year when they have green tomatoes.
In a process that I admit is slightly tricky, I coated the tomatoes by dipping them in egg and then in a mixture of almond flour and Old Bay Lemon and Herb Seasoning. I used Honeyville Blanched Almond Flour (made in Utah!), but there are many other brands of Almond Flour, or if you have the coarser Bob’s Red Mill Almond Meal, I think it would work, although I might be tempted to buzz it in the food processor so it’s a little finer.
You have to be a little persistent to get the tomato slices coated with the almond flour mixture, and I’d mix the flour with the Old Bay and then use half of it at a time, because after you’ve done a few tomatoes the flour starts to get pretty clumped together. But believe me when I say that these delicious Oven-Fried Green Tomatoes are worth the trouble.
Pick six firm green tomatoes. (We looked for ones that weren’t even starting to ripen. Cut each tomato into slices about 1/2 inch thick. (We only used the larger inner slices and discarded the rounded ends of the tomato.) Mix 3/4 cup almond flour with 2 tsp. Old Bay (or less, it was fairly spicy). Beat two eggs in one small bowl and in another bowl put half the almond flour mixture.
Dip each tomato first into the egg (so both sides is coated) and then into the almond flour mixture. (Press down with your fork to make the almond flour stick if needed. When the first half of the almond flour mixture is getting clumpy, discard, wipe out the bowl, and switch to the second half.) Put the coated tomatoes on a baking sheet that you have sprayed with non-stick spray.
Bake the tomatoes about 40 minutes at 350F/180C, turning them carefully halfway through. While they’re cooking mix 1/2 cup Ranch Dressing with 1-2 tsp. Sriracha Rooster Sauce to make the dipping sauce. (I also heard from a reader who says these fried green tomatoes are good with Roasted Red Pepper and Garlic Aioli Sauce.)
Serve hot, with dipping sauce of your choice!
More Ideas with Green Tomatoes:
Salsa Verde with Green Tomatoes, Avocado, and Cilantro ~ Kalyn’s Kitchen
Pickled Green Tomatoes ~ White on Rice Couple
Green Tomato Salsa Verde ~ Wonky Wonderful
Green Tomato Gazpacho with Green Zebra Tomatoes, Cucumber, and Avocado ~ Kalyn’s Kitchen
Slow Roasted Green Tomatoes ~ The Perfect Pantry
Spicy Green Tomato Soup ~ All Day I Dream About Food
Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce
- 6 green tomatoes, sliced about 1/2 inch thick
- 3/4 cup Honeyville Blanched Almond Flour (If you only have almond meal, I would buzz in food processor to make it finer)
- 2 tsp. Old Bay Lemon and Herb Seasoning (or any spicy seasoning mix; use more or less to taste)
- 2 eggs, beaten well
- 1/2 cup Ranch Dressing (I confess I love the Ranch mix in a package that you mix with buttermilk)
- 1-2 tsp. Sriracha Rooster Sauce (start with 1 tsp. and taste to see if you want it more spicy)
- Preheat oven or toaster oven to 350F/180C. Spray a baking sheet with non-stick spray.
- Cut the tomatoes into slices about 1/2 inch thick. (We used the flat inner pieces and discarded the ends of the tomatoes with rounded edges.) Beat the eggs in a small bowl. In another bowl, mix the almond flour and Old Bay Seasoning. Remove and save half of the almond flour mixture, so you can work with two batches.
- One at a time, dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture on to the tomato slice so it sticks. Place each tomato on the baking sheet after it’s coated with the almond flour mixture. (Don’t worry if they aren’t completely perfect; just work on getting each one coated with almond flour as much as you can.)
- Bake tomatoes 35-40 minutes, turning carefully once. While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce. The baked tomatoes are done when the almond mixture is lightly browned on each side and tomatoes are cooked through. Serve hot.
- I saved some of these to see how they would hold up to a night in the refrigerator. I reheated them about 15 minutes in a preheated toaster oven set on 450F/230C. Although they were best freshly made, I thought the reheated ones were surprisingly good.
Recipe created by Kalyn and Jake. We used Honeyville Blanched Almond Flour, but there are many other brands of Almond Flour. We also used Old Bay Lemon and Herb Seasoning but other spicy herb blends will also be good.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Oven-Fried Green Tomatoes with Sriracha-Ranch Dipping Sauce would be great for low-carb or low-glycemic eating plans, and I would eat this for any phase of the South Beach Diet. (Even though almond flour isn’t officially approved for phase one, I think it would be okay for a dish like this, where only a little flour sticks to each tomato.)
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