There aren’t many things in this world that are more Southern than fried green tomatoes.
Especially when they’re homegrown.
I mean, I can’t even handle how excited I was as I sliced the not-so-tender flesh of the green tomato into perfect slices ready for “frying.”
And the smell of the bacon only fueled my excitement.
And as simple as a BLT is, adding the fried green tomato still keeps it simple but adds the perfect Southern twist.
The bacon sizzles and cooks first in a large skillet. Once crisp (I’ll let you be the judge as to the perfect crispness), remove and set to the side on a paper towel lined plate.
Reserve about a teaspoon of the oil.
While the bacon pops away, prepare your dredge: cornmeal, Parmesan cheese and fresh cracked pepper.
Once you’ve set the bacon to the side and discarded of extra bacon drippings, coat the tomatoes in the cornmeal mixture and place in the skillet.
Allow the tomatoes to cook about 2-3 minutes on each or until browned and softened. Once mine were done cooking, I sprinkled with sea salt. Because I’m such a rebel.
Then all you gotta do is assemble.
And I really hope you know how to assemble a BLT.
A smidge of mayo (only Duke’s around this household), a layer of crisp lettuce, two perfectly cooked bacon slices, and a fried green tomato are sandwiched between two toasted slices of bread.
And it’s perfection.
Absolute Southern perfection.