- 3 large green tomatoes or firm unripe red tomatoes
- ½ cup tapioca starch
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 egg
- 1 tablespoon filtered water
- 1 14-ounce jar Fatworks Beef Tallow
Prep time: 15 minutes
Cook time: 15 minutes
Lamb Tallow, Pure Tallow
Gluten Free, Keto, Paleo Friendly
Add the entire jar of Fatworks Beef Tallow to a medium, heavy-bottom skillet over medium heat. You know it’s ready to fry when the surface of the melted fat shimmers.
Meanwhile, core the tomatoes and slice into thick, ½ - 1” slices, on average. A large tomato should yield about 3 slices. Place the tomato slices on a few pieces of paper towel or a kitchen towel to soak up excess juices.
Mix the tapioca starch, coconut flour, baking powder, garlic salt, onion powder, and black pepper together in a wide, shallow bowl.
Whisk the egg and filtered water together in a separate wide, shallow bowl.
Dip the tomato first in the dry flour mix, coat on both sides, and shake off the excess. Next dip in the egg mix and coat lightly. Then dip the tomato back into the dry mix and coat well on all sides, patting the flour mix well onto the flat sides of the tomato slice.
Move the dipped tomato slice into the hot tallow. The fat is at the right temperature if it bubbles immediately. Fry until golden on both sides, about 2-3 minutes per side. Move to a cooling rack over paper towels to catch the grease. Sprinkle lightly with sea salt immediately after removing from the pan.
Repeat with the remaining slices, careful not to crowd the pan or the heat of the fat my drop too low to cook the slices evenly.
Enjoy immediately for best texture.