Oven-fried green tomatoes with Spicy Ranch are a perfect summer gift. This simple recipe is gluten-free, low in carbohydrates and healthier than the fried version.
1 1/2 cups finely ground almond flour
1 tablespoon lemon and pepper seasoning
5-6 green tomatoes cut into 12 1/2 inch thick slices
2 beaten eggs
salt and pepper to taste
1/2 cup ranch dressing
1 teaspoon Sriracha sauce
Preheat the oven to 350F. Spray a large baking dish with non-stick cooking spray.
In a shallow bowl, whisk together almond flour and lemon peppercorn seasoning.
Dip one of the 1/2-inch thick slices of green tomato (you’ll need about 12 slices in total, soak them one at a time) into the beaten eggs, covering both sides. Then dip the tomato slice into the almond flour mixture, covering both sides well. Place the breaded green tomato on the greased cookie sheet, then repeat the process with the remaining tomato slices.
Bake the tomatoes at 350F for 20 minutes, then turn each tomato over before returning it to the oven to bake for the final 15-20 minutes until golden brown. Sprinkle the tomatoes with salt and pepper to taste.
In a small bowl, combine the ranch dressing and Sriracha sauce. Serve the fried green tomatoes in the oven hot with the spicy ranch dressing for dipping.