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pan-frying American, Southern
Fried Green Tomato BLT Recipe-12402

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is an all-time favorite of mine and a great use of your tomatoes when you can’t wait for them to ripen.

Yield: Makes 4 sandwiches

Ingredients

  • 1/2 cup canola oil
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup buttermilk
  • 2 large green tomatoes, cored and sliced into 1/2-inch slices
  • 12 slices thick cut bacon, cooked crisp
  • 8 slices whole wheat or whole grain bread
  • 1/2 cup Quick Basil Mayonnaise (see Notes)
  • 1 head Red Leaf or Bibb lettuce, washed and drained

Directions

1. Preheat the oven to 200ºF.

2. Heat the oil in a large skillet over medium-high heat to about 375ºF; it should sizzle when you drop a small amount of flour into the skillet.

3. Stir together the flour, cornmeal, sugar, salt and pepper in a bowl. Place the buttermilk in a separate bowl.

4. Dip a green tomato slice in the buttermilk to coat on both sides, then dredge it in the flour mixture to coat both sides. Place the green tomato slice in the hot oil and repeat with enough tomato slices to fill the skillet without crowding. Fry the tomato slices until the under sides are golden brown, about 2 minutes per side. (It’s best if you let these get nice and crispy before you turn them and only turn once. If you keep flipping them in the pan, they won’t get brown and crispy and the coating will fall off.) Use tongs or a slotted spatula to remove the fried tomato slices from the oil and place on a baking sheet lined with paper towels to drain. Place the fried tomato slices in the oven to keep warm while you fry the rest.

5. Spread the basil mayonnaise onto 4 slices of the bread and top with a few leaves of lettuce, 3 slices of bacon, 2 slices of fried green tomatoes and more lettuce. Top with the remaining bread, slice in half and serve warm.

Notes

Quick Basil Mayo

Combine 1 cup good quality mayonnaise with 8 to 10 fresh basil leaves in a blender or food processor and puree. Season with sea salt and freshly ground black pepper, refrigerate in an airtight container until ready to use.


© 2015 Sara Foster

Note from Cookstr's Editors

Nutritional information is based on using 1 tablespoon of basil mayonnaise per sandwich. Serving size is 1 sandwich.

 

Nutritional Information

Nutrients per serving (% daily value)

554kcal (28%)
776mg (32%)
44g
6g
36g (55%)
0g
8g (39%)
14g
11g
28mg (9%)
10g
15g
72mg
534mg
114mcg RAE (4%)
23mg (38%)
102mg (10%)
3mg (17%)
 

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