Happy New Year!!! I hope you all had an awesome 2012 and strive to make 2013 bigger and better. Give and receive more smiles, hugs, kisses and high fives. That is my goal this year, to make a bigger difference in this world and pay it forward anytime I can. There are lots of big and scary things on my horizon and I am ready to eat some bacon and face them head on. I also plan on running some email only specials and information, so if you haven’t, sign up for my newsletter or use that orange caveman box on the right side of the page. There “might” be a surprise waiting for you after you subscribe. You will just have to click through and find out. So this morning I woke up and wanted something different to go with my breakfast. I received a plethora of lemons at the farmers market so it was time to use them. Lemon and rosemary paired with eggs and bacon, I was skeptical until my knees went weak on the first bite.
You don’t have to make the breakfast pictured here, that is just what I did. I plan on using the same fried lemons to make a scallop appetizer or maybe with some shrimp. Honestly, I am probably going to eat these fried lemons with anything I can pair them with to see what tastes the best. If you make these, and have them with another dish, please leave me a comment and share so I can try it too. If it tastes delicious, which I have the utmost faith and confidence in you that if you’re sharing it is amazing, I will share it with everyone. I know it is New Year’s day so I will keep this brief and say enjoy your 2013, I can not wait to see what we encounter together. Enjoy.
Rosemary Fried Lemons - A compliment to many meals
Ingredients
Fried Lemons
- 1 cup of coconut oil or any lard of your choice, they didn't taste as good with bacon fat
- 1 whole lemon I used meyer
- 1 egg
- 1/4 cup almond flour
- 1 tablespoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
Breakfast
- 3 eggs
- 3 slices of bacon
Instructions
Fried Lemons
- In a small bowl, scramble your one egg and set aside
- In another small bowl, mix together your almond flour, rosemary, pepper, and salt and mix well
- Using a sharp knife, slice your lemon in thin rounds, approximately 1/8th of an inch thick
- Dunk your lemon in your egg wash and then coat both sides with your almond flour mixture and set aside
- Your oil should be heated now, you can check by dunking the handle of a wooden spoon in the oil, if it bubbles then it is ready
- Place your lemons in the oil and cook for approximately 60 seconds and then flip for 30-60 seconds and remove them from the oil (If you don't watch them they could burn so keep an eye out)
- Let all your lemon slices cool on a paper towel after frying and serve immediately or at room temperature
Breakfast
- I cooked my bacon on an aluminum foil lined cookie sheet in the oven at 375 degrees fahrenheit for 10 minutes, flipped the bacon and continued to cook until crispy which took 15 more minutes
- I then cooked 3 sunny side up eggs sprinkled with rosemary and pepper in a saute pan over medium heat and served them with the lemons
Notes
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Paleo Trail – Revolutionary Food Tracking
I accidentally made dish with fried lemons (pouring water on pan from a mug that had lemon slices in it) and ended up with delicious mix of sausages & rices+mungbeans+coconut mix with fried lemons. Then searched from the internet about frying lemons and ended up here. Will try a version with rosemary one day (y).
Your stuffed pepper recipe looks so delicious that I’m going to make it! I was wondering if there’s a way you could include nutrition info, as there are diabetics out there, like myself, that might want that info?
Thanks for considering this,
Cheryl
Cheryl, I totally understand your request for such information. However, I do not personally track my calories, carbs, fats, protiens, etc. And since I don’t personally track them, or believe in tracking them, I do not provide that breakdown on my recipes. There are plenty of websites like myfitnesspal that you can enter the recipes into that will provide you the breakdowns you are looking for. Sorry I couldn’t be of much more help to you.
I was a little skeptical of eating lemon rind at first, but since you blew me away with your banana bread I figured I’d give these a try. So glad I did! I made these with basil since I ran out of rosemary, and they were still delish. I had them with cornish hen and roasted Brussels sprouts. They were actually even better in the leftovers since I reheated everything with the lemons and let the lemony goodness get all over everything. Now I just need to think of more things to eat them with. Maybe I’ll try salmon this week.
OMG! You surprise me every day! This just sounds delicious. I can’t wait to make it along with other recipes you posted. Yum! Thank you for all the yumminess you bring into our lives.
You are very welcome :)
Brilliant idea！It’s my first time tasted such decilous Fried Lemons with Rosemary. Thank u sweetheart. I had featured U in the post of Top 7 Convenient and Simple Sandwiches on AllFreshRecipes. Excepting ur newly diches.
I tried these today with dinner. I thought the lemons were pretty tart, even after cooking. I wasn’t expecting that. And it was kind of weird eating the lemon rind. Fun trying new things, but I don’t think I’ll make these again.
Have you ever tried candied lemon rind! There is nothing better!
I haven’t but that sounds awesome!
Tried these, and the almond meal didn’t get really browned, and most of it fell off/didn’t stick well. maybe I need to coat it better or up the amount of almond meal? Maybe pat the lemons dry before?
Hmmm Ed I do not know. Mine stuck really well and I didn’t pat mine dry
Had them this morning. They were wonderful.
Awesome
Finally made these today and OMG. I love lemons so to me this is AMAZING. I did pair it with the eggs and bacon. I would also take some egg and fried lemon in the same bite which added a great taste to the egg. thanks so much for all you wonderful ideas.
You are so welcome
Catching up with your blog after the holidays and saw this post. I bet these lemons would make a good carrier for kippers or tuna salad. Interesting idea George!
Welcome back Jenn. Try it all and let me know :)
That is a great idea. A lot of people have been using them with salmon
Just tried these this morning and they were pretty tasty but still pretty tart as we dont always get the best lemons in canada. so i just put my eggs on top of the lemons and it help get rid of the tartness and made the eggs taste amazing. Now its on to experiment with other pairs, so thanks for this.
Your so welcome Ryan. I definitely didn’t experience the tart but glad you liked it.
Oh.my.gah. This has to be one of the most simple yet *BRILLIANT* ideas I’ve ever seen!!! And to use these beauties with a scallop appetizer?!?!? Swooooooon!
Amber that is the best pairing, I just haven’t made it yet :)
I will definitely be making these tomorrow night with PaleOMG’s crockpot spare ribs (http://paleomg.com/asian-marinated-crockpot-beef-spare-ribs/). I think it will be the perfect compliment to the dish and will impress my company! Thanks for another amazing idea :)
Oh Mary that sounds amazing, please let me know how it goes
It was definitely a hit :) Was a perfect pairing to the meat. My guests were impressed!
Woohoo, so awesome
You’re brilliant. I have a batch of homegrown Meyer lemons that I’ve been trying to decide what to do with besides obvious recipes like picatta. I’m also trying to avoid too many sweet recipes so this is great, and looks like a tasty accompaniment to many meals! I love your blog, George, and am off to purchase the e-book to help support your efforts. Wishing you a very happy new year and looking forward to your culinary creations in 2013!
Thank you so much Tina. I hope you love the lemons
intriguing…my 15 yr. old daughter and I are beginning the Candida diet, so paleo is quite close. Only 4 fruits allowed: avocados, lemons/limes, cranberries and rhubarb. Of course, no sugar in any form except yacon syrup, stevia, vegetable glycerin, and Chicolin. I don’t like stevia, the others I have not tried yet. Any ideas for avocados? I really don’t like them. But they’re so good for you…
Outside of making guacamole, I have just fried my avocado in bacon fat which helps but there is no secret to hide the flavor unless you mix it with cocoa powder like my chocolate avocado pudding has and add some sweetener
Hey Gail,
I did the Candida diet last year, and managed to stick to it for 6 months. I think it may be time for me to revisit the diet again after overindulging over the holidays. The diet I did only allowed stevia, and after about a month I found my taste buds were much more aware of flavours. I found cucumbers sweet! I used avocados for guacamole, and would add them to salads. I have heard some people add them to smoothies. I try not to use them too often though because they give me a stomach ache, so I don’t have too many helpful hints for avocados, but did find a good variety of foods, and meals to eat. It was a challenge to stick to it with the rest of my family eating tempting foods. Good luck! I hope it goes well:)
Just ordered my first set of meat from US wellness meats today. Cannot wait for the bacon. That is definitely what I am looking forward to most. As soon as I get it I am gonna try this.
U.S Wellness have the best meats, you will see. The chicken, bacon, pork chops and beef hamburger are my favorites.
I am going to try this recipe with the bacon (U.S Wellness) and all of the paleo ingredients.
I am sure I will love it, as I love Lemons also.
Wow! Great website George. Can’t believe I’ve never run across it before.
I will definitely become a regular visitor in 2013.
Happy New Year
Thank you so much
These sound so unique and yummy. I have never tried fried lemons, honestly I rarely use lemons for anything but juice or chicken. I will have to try these!
Try these, they are amazing
Does the lemon peel taste gross/weird/bitter? Obviously you said they are amazing so I doubt it, but it seems crazy to eat the peel
No Abby it actually taste really good. It provides an amazing contrast to the whole dish
Do you think these could be baked instead of fried? Deep frying always makes me nervous
Jackie, I think they could be but I am not sure how long or what temp. I would start at a high temp and flip them a few times so they don’t burn