"Even though I disliked tomatoes growing up, I loved the tartness of fried green tomatoes. Back then we would sprinkle a bunch of salt, pepper, a light coat of flour and fry them in a touch of oil in a pan. Once I got to South Carolina, fried green tomatoes took on an entirely different spin with people using anything from panko breading to potato chips. Fried green tomatoes are more like hearty meals accompanied with all sorts of sauces. BP Evolution is such a diverse and unique product that spicing up the batter for fried green tomatoes couldn't be anything less than spectacular, and pairing it up with eggs and bacon, what could go wrong? The addition of the wasabi cream sauce highlights the tartness of the tomatoes resulting in an unforgettable breakfast addition"
INGREDIENTS
Wasabi cream sauce:
1/4 c. sour cream 3 T. BP Evolution
2 t. heavy cream 1 c. panko bread crumbs or cornmeal
2 t. BP Evolution Vegetable or peanut oil
1/2 t. wasabi paste 1 large green tomato (sliced 1/4 inch)
Tomatoes: Layering:
1 c. all purpose flour 4 pieces of favorite bread (toasted)
Salt and pepper to taste 4 eggs cooked to your liking
1 c. buttermilk 6 strips of thick cut bacon
Iceberg lettuce
DIRECTIONS
In a small mixing bowl, mix all ingredients for the cream sauce, cover and place in refrigerator for at least 30 minutes.
Prep:
Bowl 1: Add 1/2 c. flour and 1 t. salt and pepper. Stir with a fork to combine
Bowl 2: Add 1/2 c. flour, buttermilk, and 1 T. BP Evolution. Briskly whisk together into a semi-thick batter making sure to get all the lumps out.
Bowl 3: Add the panko bread crumbs.
Lay tomatoes flat on a plate, sprinkle BP Evolution on both sides of the tomatoes. Coat the tomatoes in flour from bowl 1. Then dip them in the batter in Bowl 2 making sure they are completely coated. Let excess batter drip off, then coat in the panko or cornmeal from Bowl 3. Place on dry plate.
Frying:
In a deep fryer or medium sized pot, add oil. It should be about 2 inches deep so tomatoes can fully immerse. Head oil until temperature is 375 degrees. Drop the tomatoes into the oil and cook for 3 minutes or until they become golden brown. Remove from heat and drain on a paper towl. Place the eggs on a slice of toast, then 2 of the tomatoes. Drizzle with the cream sauce, add bacon, lettuce, and top with another slice of toast. Press firmly with fingers and slice in half.
Note: Try using our candied bacon to add a sweet uniqueness
Leave a comment