These Fried Green Tomato BLTs are a delicious twist on a classic Southern dish!
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Sadly, all good things must come to end…including our garden. Tomatoes love hot and humid weather, and our temperature has been dipping into the upper 30’s here at night recently. Upper 30’s is definitely not hot and humid. (Although we have had a couple of random days of mid-70’s weather this week…not sure where that came from!) I was out in the yard raking leaves last week, and I noticed that we had several large green tomatoes left on the vine. I knew they would never ripen in this chilly weather, so I decided to use those last few garden tomatoes for a noble cause: Fried Green Tomato BLTs.
Fried Green Tomatoes are one of those iconic Southern foods. Truthfully, though, I didn’t really grow up eating them. (I also didn’t grow up eating grits.) In fact, the first fried green tomato I ever ate was in Atlanta. And get this…they weren’t even made by a Southerner! My wife, who is from central Pennsylvania, decided to whip up a batch of fried green tomatoes one day…and they were pretty tasty.
I can’t think of many fruits or veggies that actually taste good when they’re under-ripe. I still prefer a red, juicy tomato, but tart, green tomatoes are still pretty delicious…especially when they’re coated in a buttermilk + cornmeal mixture and then fried! But I took these bad boys one step further. I fried up the green tomatoes, and threw them onto a sandwich along with bacon and lettuce. And that Fried Green Tomato BLT was one heck of a delicious way to use those last few tomatoes from the garden! Have you ever made fried green tomatoes? Love ’em? Hate ’em? Somewhere in between?
Fried Green Tomato BLT
For the Fried Green Tomatoes
For the Fried Green Tomatoes
- Using a deep fry pan, pour oil into the pan until it is 1” deep. Using a deep-fry thermometer, heat oil over medium-high heat until temperature reaches 375°F. Meanwhile, prepare a plate with 2 layers of paper towels; set aside. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)
- Slice tomatoes ½” thick.
- In a medium bowl, whisk together the buttermilk, hot sauce, Worcestershire sauce and eggs. Place sliced tomatoes into the buttermilk mixture; set aside.
- In another medium bowl, combine the flour, cornmeal, bread crumbs, salt and pepper.
- Transfer about 4-5 tomato slices from the buttermilk mixture to the bowl of dry ingredients. Toss until tomatoes are well coated. Shake any extra flour off of the tomatoes and carefully place them into the hot oil. Fry until golden brown, approximately 1-2 minutes per side. Remove tomatoes with a slotted metal spoon and place on tray of paper towels to dry.
- Allow oil to return to 375°F and repeat process with remaining tomatoes.
For the Fried Green Tomato BLT
- Lightly toast the 8 slices of bread.
- Spread 1 Tbsp of mayonnaise onto 4 slices of bread.
- Layer bacon, lettuce, and fried green tomatoes on top of the slices.
- Place the remaining slices of bread on top and enjoy!