A Summer Sammie
June 28, 2012
Nothing makes me happier in the summer (foodwise, anyway) than when green tomatoes are in season. So imagine my excitement when I visited the DeKalb Farmer’s Market and there was a whole bin filled with perfectly round, beautiful green tomatoes. I grabbed a few, googled a recipe for fried green tomatoes and was home making Fried Green Tomato BLT’s faster than you can say sweet tea.
Now, my favorite fried green tomatoes are made with a cornmeal batter, however you can find recipes without, if that’s your preference. I also like to dress it with homemade chipotle mayo. If you don’t like chipotle, or if it’s too hot for you, you can always use paprika, chili powder or fresh herbs like Italian parsley or cilantro. Anywho, this recipe came out divine and I’ve already made two batches. They are delicious when served immediately after frying the tomatoes. I’m working on finding a way to heat them up later for a sandwich the next day or a way to take them for lunch, but they just get soggy. Any suggestions on how to re-heat them while keeping them crisp are welcome!
Fried Green Tomato BLTs
Ingredients (4 servings)
- 4 large green tomatoes
- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1 quart vegetable oil for frying
- 8 slices of whole wheat bread
- 1/2 pound low-sodium bacon, fried
- Chipotle Mayo: 1/2 cup of light mayo + 1 tablespoon (or more, depending on your heat tolerance) of chipotle in adobo sauce, be sure to chop the chipotle before mixing
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
- To serve, slather each side of bread with the chipotle mayo and layer fried green tomato, lettuce and bacon. Enjoy!