Keto Crispy Sriracha Fried Green Tomatoes
These crispy fried green tomatoes get a spicy kick from sriracha mixed right into the egg wash, creating a golden coating with heat in every bite. The coconut flour and arrowroot powder create an extra-crispy exterior that holds up beautifully to the tangy green tomatoes inside. Topped with crispy bacon pieces and an extra drizzle of sriracha, this Southern-inspired dish makes a perfect appetizer or side dish for barbecues and casual dinners.
Ingredients
- 3 whole tomato, sliced
- 3 tablespoon coconut flour
- 1 tablespoon arrowroot powdercornstarch1:1gluten-free
Creates similar crispiness
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 whole egg
- 1 teaspoon sriracha
- 3 pieces bacon, chopped
- 3 tablespoon coconut oil, for frying
Instructions
- 1
Slice the tomatoes about 1/4 inch thick and set aside
- 2
Combine the flour, arrowroot and seasonings in a shallow bowl or plate
- 3
Whisk together the egg and sriracha in a separate plate and set aside
- 4
Dip both sides of the tomato in the egg mixture and then coat in the flour mixture
- 5
Shake off excess flour and set aside
- 6
Repeat until all tomatoes are coated or until you run out of flour
- 7
Place the stove on medium high heat
- 8
Put about 3 tablespoons of coconut oil in an 8-10 inch fry pan
- 9
Once the oil is hot add the tomatoes and cook about 2 minutes per side
- 10
Repeat until all tomatoes are done, adding more oil between batches if needed
- 11
Top the fried tomatoes with chopped bacon and sriracha
Tips
Use firm, unripe green tomatoes for the best texture - they hold up better during frying and won't get mushy.
Make sure your oil is properly heated before adding tomatoes to ensure a crispy coating that doesn't absorb excess oil.
Cook the bacon ahead of time and keep it warm, or use pre-cooked bacon crumbles for convenience.
Good to Know
Best served immediately while hot and crispy. Leftovers can be stored in refrigerator for 2 days but will lose crispiness.
Tomatoes can be sliced and breading ingredients prepared up to 2 hours ahead. Coat and fry just before serving.
Serve immediately while hot and crispy. Provide extra sriracha on the side for those who want more heat.
Common Mistakes
Don't slice tomatoes too thin or they'll fall apart during frying
Avoid overcrowding the pan to maintain oil temperature and ensure even browning
Don't skip shaking off excess flour or the coating will be too thick
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use red tomatoes instead of green?
Green tomatoes work best because they're firmer and more tart, but you can use slightly underripe red tomatoes if green ones aren't available.
What if I don't have coconut flour?
You can substitute with regular flour, almond flour, or even cornmeal for a different texture and flavor profile.
How long do these keep?
These are best eaten immediately while crispy. They can be refrigerated for up to 2 days but will lose their crunch.