Fried Green Tomato, BLT

Peggy Lampman | Contributor

When a crumb of batter lightly sizzles in the oil, your tomatoes are ready for frying.

Daily food blogging brings me a great deal of pleasure, especially knowing folks are tuning in. I'm trying hard not to wax sappy sentimental, but the most important thing to me is writing a recipe that I hope you will enjoy. When I cook and write, I try to visualize you, and imagine you just took a bite from the dish, and are smiling.

Whether you're an armchair cook and enjoy fantasizing about cooking, or you have the time to cook every day, I understand your time is a precious commodity and I sincerely thank you for indulging my culinary verbosity. I'm just, plain and simply, thrilled to have the opportunity to share my favorite recipes with you on AnnArbor.com., and am blessed to live in a town with such a rich culinary repository.

I especially enjoy reading and responding to your comments. Listening to your voice gives us all alternative ideas, lending your own unique twist to the "recipe-story." Then it becomes a recipe chain: everyone's recipe, everyone's story.

Today's recipe brings me full circle. I made the recipe last summer - it's nothing fancy, and I'd prefer not calculating the calories. I simply enjoy country cooking in the heat of July, when fat green tomatoes are hanging on the backyard vines. Besides, it's a recipe I grew up with and conjures up memories of my family.

I adore fried green tomatoes - when properly cooked they have a crispy crust with a tangy, creamy filling. I've never repeated a recipe until now, but this one begs I haul out the skillet.

For me, the therapies of cooking are no bottled elixir - sustainable happiness poured out, to taste, in 1/4 cup increments. A sink of dirty dishes are always left behind.

When it's all said and done, the sweetness of life is in the relationships built with family, friends and community; food is simply the fun and practical facilitator I’ve chosen for nurturing these bonds. Even sharing a seasonal peach can do the trick - preferably with a dollop of Devon cream!

Back to the tomatoes. The most important trick in frying green tomatoes is regulating the temperature of the oil; if it's too hot you will burn your tomatoes; if not hot enough, your tomatoes may not develop a crunchy crust. And please don't fiddle with the tomatoes as the crust is forming; it may dislodge from the tomato. I try not to touch them for the first five minutes of frying time, simply adjusting the burner heat as necessary.

Adding lemon juice to freshly made mayonnaise.

I followed last year's recipe, only enhancing it by making my own mayonnaise. I dedicate this recipe to my father, Bob, who taught me that the best mayonnaise does not come out of a jar.

Yield: 3-4 sandwiches
Cost: apx. $13 (depending on cost of bacon used)
Time: 45 minutes (most of it frying time)

Ingredients

6 slices uncooked bacon, cut in half
4 green tomatoes, cut into 1/2-inch slices (discard ends)
1/4 cup canola oil (or bacon drippings), plus more if needed

1 large egg, beaten

2/3 cup cornmeal

1/3 cup white flour
6-8 slices bread, your choice of bread (toasting optional)

2-3 tablespoons homemade mayonnaise*

1-2 cups arugula

*Hellman's mayonnaise is a good substitute for homemade.

Directions

1. In a large skillet, fry bacon, leaving bacon drippings in the pan.
2. Liberally season tomato slices with kosher salt and freshly ground pepper.

3. In a large cast iron or non-stick skillet, heat oil to medium-hot heat. Combine cornmeal and flour. Dip the tomato slices in egg then dredge in the cornmeal mixture.
4. Fry the tomato slices in oil until golden brown, approximately 4-7 minutes on each side. Add more oil to pan if needed. If the oil becomes too hot, it will smoke and the tomatoes may burn.

5. Drain the tomatoes on paper towels.
6. Spread mayonnaise on one side of each bread slice. 

7. Divide and layer bacon halves, arugula and fried green tomato on half of bread slices. Top with remaining bread and serve.

Ingredients for mayonnaise

3 large eggs
3 cups canola or vegetable oil
2-3 tablespoons lemon juice
Worcestershire sauce

Directions for mayonnaise

1. Place eggs in the bottom of the blender or food processor bowl. Pour 1/4 cup of oil over the eggs.
2. Turn on blender or processor and pour oil into bowl in a slow steady stream until oil has emulsified. Turn off blender and add 2 tablespoons lemon juice; process to incorporate. Season to taste with additional lemon juice, kosher salt, freshly ground pepper and Worcestershire sauce.