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Fried Green Tomato BLT

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I know in some gardens, tomato season is going strong. Mine is a little behind, but is boasting some big green tomatoes. I am eagerly awaiting that first red one but until then the green ones aren’t stopping me! I was inspecting my plants the other day when I accidentally knocked one of my big boy tomatoes off the vine. There was a brief moment when I felt like I might cry until inspiration struck and our simple grilled cheese dinner became fried green tomato BLTs. If you haven’t tried fried green tomatoes, I STRONGLY suggest you do- they are fresh, tender and delicious. Serve them up as an appetizer, a side dish or a main course. Any way you do it, you will love.

 

I hope you enjoy these as much as my family did!

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Fried Green Tomatoes with a Spicy Remoulade

Serve these as the 'T' in a BLT or as an appetizer. Any way you serve them, will be delicious!

Ingredients

  • 4 large green tomatoes
  • sea salt
  • 2 cups buttermilk
  • 4 tsp chili sauce
  • 1/2 tsp garlic powder
  • 3 cups flour
  • 2 cups cornmeal
  • 1 cup seasoned panko
  • 1 cup mayo
  • 1 tsp grey poupon
  • 1 tsp ketchup
  • 1 tsp garlic powder
  • 1 tsp seasoned salt
  • 1 tsp black pepper
  • 1 tsp cayenne
  • 1 tsp worcestershire sauce
  • 1 Tbsp horseradish
  • dash tobasco
  • 1 lime juice
  • canola oil

Instructions

  1. Slice the tomatoes into 1/4" slices. Sprinkle with salt and lay on a paper towel for 30 minutes. When the time is up, wipe away the water and pat dry with paper towels.

  2. Mix together the buttermilk, chili sauce and garlic powder. Set aside.

  3. Mix together the flour, cornmeal and panko crumbs. Set aside. 

  4. Make the remoulade. In a bowl, mix together the mayo, mustard, ketchup, garlic powder, seasoned salt, pepper, cayenne, worcestershire, horseradish, tobasco and lime juice. Set aside. 

  5. Heat canola oil in a pan until hot (test it with a pinch of flour. If it starts bubbling, it is ready). 

  6. When the oil is heating, dredge the tomatoes in the buttermilk mixture then in the cornmeal mixture. Fry in batches of 3-4, avoiding crowding the pan. It should only take about 2 minutes per side. Flip when they are golden brown. Drain on a wire rack. 

  7. Serve the tomatoes with the remoulade and enjoy!

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