This recipe appears in:This Week in Recipes
Although I'm a little surprised to say this, my new favorite BLT is made with fried green tomatoes. I got the idea from someone I had just met. We were sitting at a bar, and after a few drinks it sounded just strange enough that it might actually work. When I started searching, I realized that many, many people had thought of this before. Some tried to spruce up the recipe, adding all kinds of herbs and such. I just wanted to replace the T with FGT. I decided to find the best way to fry a green tomato and go from there.
The recipe for the fried green tomatoes came from the Lee Bros. Southern Cookbook. The green tomatoes are dredged in flour and cornmeal, dipped into a milk-and-egg mixture, and redredged before taking a dip in the fryer. They come out crisp on the outside and creamy on the inside. It's a great contrast, and in a sandwich that relies on the interplay of different textures, it's a welcome treat.
- 3 green tomatoes, sliced 1/4 inch thick
- 2 eggs
- 1/2 cup whole milk
- 3 cups canola oil
- 1/2 cup flour
- 3 tablespoons cornmeal
- 2 teaspoons salt
- 1 1/2 teaspoons freshly ground pepper
- 4 slices bread
- 4 slices bacon, cooked
- salt and pepper
Pour the oil into a small pot. Heat it to 365 degrees. Preheat the oven to 225 degrees. Place a wire rack on a sheet pan in the oven.
Crack the eggs into a small bowl. Pour in the milk and whisk together. In another small bowl combine the flour, cornmeal, salt, and pepper.
Dredge the pieces of slices of green tomatoes one at a time in the flour mixture, shake off any excess, and then toss in the egg wash to coat, and then transfer back to the flour mixture.
Toss the pieces in the hot oil, and cook for 2 minutes on each side. When done place the fried tomatoes in the oven on the wire rack.
Construct the sandwiches. Slather the pieces of breads with mayonnaise. Sprinkle with salt and lots of pepper. Top with bacon, lettuce, and the fried green tomatoes. Top with the other slice of bread.