WEEKDAYS 1e|12c|p

Fried Green Tomato BLT

Carla Hall
|
Servings: 4
|
easy
|
15 to 30 min
Part 1 of 2

Carla puts a spin on a classic BLT with a delicious fried green tomato!


  • Ingredients
  • step-by-step directions
Ingredients
Fried Green Tomato BLT
  • 3 large green tomatoes (sliced 1/3-inch thick)
  • 1/2 cup flour
  • 1/2 cup buttermilk
  • 1/2 cup cornmeal
  • 1/4 teaspoon cayenne pepper
  • vegetable oil (to fry)
Iceberg Slaw
  • 2 cups iceberg lettuce (shredded)
  • 2 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper (to taste)
To Serve
  • 4 brioche sandwich rolls (split)
  • 4 tablespoons butter (room temperature)
  • 8 pieces bacon (cooked)
  • 1/4 cup mayonnaise
Directions
  • For the Tomatoes: in a medium cast iron skillet, add 1 inch of oil and heat to 360ºF. 
  • Add flour, buttermilk, and cornmeal in three separate baking dishes. Season flour with cayenne, kosher salt and freshly ground black pepper. 
  • Dip tomato slices in flour, then buttermilk, then cornmeal, shaking off any excess flour or cornmeal. Gently place in hot oil and allow to fry until crispy and golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate. 
  • For the Slaw: in a medium bowl add the iceberg lettuce, white wine vinegar and olive oil. Toss to combine. Season with Kosher salt and freshly ground black pepper. Set aside. 
  • For the Sandwich: preheat griddle. Spread butter on buns. Place buns, cut side down to warm through, about 2-3 minutes. Top bottom bun with fried green tomato, slaw, two pieces of bacon. Spread mayonnaise on top bun and place on top of the slaw. Serve. 
  • Tip: bake the bacon on a baking sheet lined with a cooling rack in a 350ºF oven until crispy.

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