I LOVE fried green tomatoes, but tomatoes make me itchy. I wanted to create an alternative that would be tasty, slightly sweet, and have a little crunch to it.
I knew that red beets would be too potent, so I went with chioggia beets for their mild and sweet flavor.
- 1.5 cups of almond flour
- seasonings to taste. (I used South African Smoke Seasoning from Trader Joes, sea salt, and garlic powder).
- Olive oil for dredging
- Avocado oil for frying
- 1 Chioggia cut about 1/4 inch thick
Mix your spices and almond meal together onto a plate.
Okay, now that I had one…or two..FINE I HAD 3! I had to do something with it before I ate the whole plate myself!
Soooooo I decided to layer it like you would an eggplant parmesan. However, I had made homemade cashew gouda cheese. I had just cooked up some spaghetti squash and had some frozen peas, which happen to one of the few legumes that don’t bother me.
I layered these ingredients and baked it on 375 for 40 minutes. DELISH!