In the south we fry everything – pickles, Twinkies… hell, we fry butter. However, one of my favorite things to fry is green tomatoes… and the best thing to fry them in is, of course, bacon grease!
So that’s what we are doing today, the Southern BLT is Honey glazed bacon, fried green tomatoes, lettuce, Honey/Dijon/Mayo, all on a nice soft bun.
Disclaimer: The recipe you are about to read is not intended for individuals with a history of heart disease, stroke, or suffer from chronic veganism. This recipe’s beacony goodness could shock your system into carnivorous cravings. Continue at your own risk.
The inspiration for this recipe came from the National Honey Board. Of course I replaced the fresh red tomatoes with fried green tomatoes because… well… who wants to live forever.
- For the bacon
- 2 Tbsp – honey
- 1 tsp. – hot water
- 1 pound of thick cut bacon
- 4-8 leaves – butter lettuce or romaine hearts
- 4 long – potato rolls (or whatever fancy roll suits your fancy).
- For the sauce:
- Equal parts mayonnaise, Dijon mustard, and honey
- For the fried green tomatoes:
- 1 large egg, lightly beaten
- 1/2 cup buttermilk
- 1/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 medium-size green tomatoes, cut into 3/8-inch slices (approximately – don’t bother breaking out a ruler)
Preheat oven to 350°F.
In a small bowl, mix 2 tablespoons of the honey with 1 teaspoon of hot water until combined. (Now you might be thinking like I did, “What the hell is a tsp of water going to do?” Just do it, it make the mix brush on easier. You might also be like me and try to catch a teaspoon of water from the tap and if so, you are now drenched in water too.)
Lay the bacon on a baking sheet in one layer and place in oven for 10 minutes. Drain off fat into a cast iron skillet (for the tomatoes) and brush bacon with honey mixture. Bake for 10 minutes more or until its as crispy as you like it (and again pour off the grease into your skillet).
FRIED GREEN TOMATOES DIRECTIONS
Combine egg and buttermilk in a bowl.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a second bowl.
Dip tomato slices in egg mixture and dredge in cornmeal mixture.
Using the bacon grease from earlier in a large cast-iron skillet; heat to 375° (I actually set my stove top on medium and cook this a bit slower). Fry tomatoes, in batches, in the hot oil, and cook 2 minutes on each side or until golden.
Drain tomatoes on a paper towels and sprinkle them with salt while they’re still hot.
- In a small bowl, mix together mayonnaise, mustard and honey.
- Cut each roll in half horizontally and spread both cut sides with mayonnaise mixture.