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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Fried green tomatoes are the best summer indulgence. Here, they're joined by crispy bacon and fresh lettuce for a delicious twist on the typical BLT recipe.
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Ingredients
- 12
strips bacon
- 12
slices white sandwich bread
- 1/2 cup
mayonnaise
- 2
large eggs
- 1/2 cup
cornmeal
- 2 Tbsp.
cornstarch
- 1 tsp.
kosher salt
Black pepper, to taste
- 2
large green tomatoes, sliced 1/2 inch thick
Vegetable oil, for frying
Lettuce leaves, for topping
Directions
- Step 1Preheat the oven to 425°. Arrange the bacon in a single layer on a foil-lined rimmed baking sheet and bake until crispy, about 20 minutes. Drain on paper towels.
- Step 2Place the bread on a second baking sheet. Spread each slice with about 1/2 teaspoon mayonnaise. Bake until golden, about 10 minutes.
- Step 3Whisk the eggs in a shallow bowl. Whisk the cornmeal, cornstarch, salt and a few grinds of pepper in a separate bowl.
- Step 4One at a time, dip the tomato slices first in the eggs, letting the excess drip off, and then in the cornmeal mixture, turning to coat both sides; place on a baking sheet or platter.
- Step 5Fill a large deep skillet with 1/2 inch of vegetable oil; heat over medium-high heat until hot (you’ll know the oil is ready when you sprinkle in a little cornmeal and it sizzles right up). Working in batches, add the tomatoes to the skillet and fry, untouched, until golden and crispy, 2 to 3 minutes. Use tongs or a slotted spatula to remove them to a paper towel–lined plate.
- Step 6Turn 6 of the bread slices toasted-side down. Spread each with about 1 tablespoon mayonnaise. Top each with 2 bacon strips, 1 or 2 fried tomato slices, some lettuce and a second slice of bread.
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