Fried Green Tomato BLT with Orange Blossom Mayonnaise

Fried Green Tomatoes

2 cups peanut oil
1 green tomato
1/2 cup raw milk or buttermilk
1/2 cup all-purpose flour
1 tsp kosher salt
1 tsp black pepper

In a small, tall pot, add the peanut oil over medium-high heat. Slice the green tomato thinly, about 1/8" thick.

Dip the tomato slices into the milk, then into the flour. Add the tomatoes two at a time to the oil and fry for 2 min until golden brown.

Remove from the oil with tongs and lay on a plate lined with a paper towel to dry until use.

Orange Blossom Mayonnaise

2 eggs yolks
3 tbsp orange juice, freshly squeezed
1/4 tsp kosher salt
1 cup very light extra virgin olive oil
1/4 cup Tupelo honey

In a large glass bowl, add the egg yolks, orange juice, and salt, stirring well. Using a whisk, add the olive oil very slowly, just a few drops at a time, whisking swiftly and only adding more oil when completely incorporated. Once half the oil has been added, the oil can be added more quickly, but not all at once. Lastly, pour in the honey and whisk together. Taste before using to adjust seasonings to your palate preference.


2 whole wheat rolls
4 tbsp orange blossom mayonnaise
8 pieces of arugula
6 fried green tomato slices
4 pieces bacon

Slice the rolls in half and add 1 tbsp mayonnaise to each side. From the bottom up, add per roll 4 pieces of arugula, 3 fried green tomatoes, and 2 pieces bacon. Serve warm if possible.

Recipe printed from Le Grand Fromage:

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