Fried Green Tomato BLT

Recipe for fried green tomatoes tweaked from Simply Recipes.

Does all the friedness (word?) scare you? If so, then I'd recommend making it with turkey bacon, pairing it with wheat bread and using Caroline's way of making fried green tomatoes.  I tried multiple way to make the tomatoes, i.e., just milk and flour, just milk and cornmeal, and lastly, Elise's way from Simply Recipes.  Her method was my total favorite.  The tomatoes are a little creamy, without tasting overcooked and the crunch from the cornmeal made me happy. I also opted to fry these tomatoes in the bacon fat. Yes, you heard me.  I could be your nutritionist's worst nightmare.

Yield 4 sandwiches


3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper


8 slices of bacon
8 slices of bread of choice
7-8 pieces of butter lettuce (obviously this can be substituted), rinsed

Cut unpeeled tomatoes into 1/4 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes. Preferably cute dishes like the ones pictured.  Cute things like those bowls make my day. NOTE: I added a 1/4 teaspoon of salt and pepper to the cornmeal.  Obviously, this is optional, but highly recommended.

While tomatoes are resting, fry up the bacon in a cast iron skillet or pan. Remove when done and place on paper towels to drain.

Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet (where you fried up the bacon), fry half of the coated tomato slices at a time, for 2-4 minutes on each side or until brown. After they're done, remove and place on a paper towel to drain.

Put slices of bread in the toaster and toast to your liking.  Remove and assemble sandwich with mayonnaise, butter lettuce, bacon and fried green tomatoes.  Cut in half and eat.  Yes!