South Florida’s produce seasons are reversed; the winter months are when our farmers markets are in full swing and local produce is available. I was so excited to see homegrown green tomatoes at our local farm store, and decided to fry up a batch for an easy weeknight meal.
Fried green tomatoes are slightly tart and versatile. They are a delicious meat substitute (think: in place of breaded chicken), can stand in for tomatoes in any sandwich, or eaten by themselves with your favorite dipping sauce. My family’s favorite way to eat them is between two pieces of homemade sourdough bread with bacon, baby spinach, and sriracha* – our twist on the classic BLT!
- 2-3 large green tomatoes, sliced lengthwise into ½” steaks
- 1 tablespoon cajun seasoning
- 2 eggs, beaten
- 1 tablespoon milk (optional)
- 1 cup seasoned breadcrumbs
- 3 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- Place eggs and tablespoon of milk in a small bowl and beat with a fork (the milk adds richness, but is not essential). In a separate small bowl, add the breadcrumbs.
- Salt and pepper the green tomato slices, then sprinkle on both sides with cajun seasoning.
- Heat olive oil in a large saute pan on medium high heat.
- Dip the tomato slices into the egg mixture, then place in the breadcrumbs and coat. Repeat this process a second time if you want them well breaded.
- When you’re sure the oil is hot, place the battered green tomato slices and fry in batches for 3-5 minutes on each side, until the breadcrumbs are golden brown and the tomatoes are slightly soft.
To make fried green tomato BLTs, stack a fried green tomato, a slice or two of bacon, and baby spinach in between two slices of sourdough bread (or bread of your choice). A smear of mayonnaise and a squirt of sriracha brings a little heat to the sandwich. For an extra indulgence, add a fried egg.
You can also top your fried green tomatoes with avocado and some hot sauce for a creamy, spicy lunch. Delicious!