Photo by donna
Such is the state of my tomatoes due to this cool summer.  I don't know if they'll be ready by end of August.  Yes, I could do a fried green tomato BLT and maybe I will, but I also want to do a regular BLT with a big ripe fatty warm from the vine.

I have already received fine entries.  But, a number of people who are accepting the BLT Challenge have asked me to extend the deadline due to behind-schedule fruit.  This challenge is not a race.  Indeed, this challenge is about making the best food possible.  And sometimes making the best food possible involves waiting. Therefore, the challenge is hereby extended to September 15. (See above link for details.)

Should you get antsy though for tomatoes in any form, I highly recommend frying them.

How to prepare fried green tomatoes:
There are all kinds of ways you can fry green tomatoes but I believe the best way is using "standard breading procedure" (as we called it in culinary school), aka flour-eggwash-breadcrumbs.

Cut tomatoes into half-inch slices.  Beat a couple of eggs until they're uniformly mixed.  Set up a pan with flour, a bowl with the eggs, and a pan of Panko bread crumbs.  Dip the tomato into flour.  This gives them a dry surface that the eggwash will adhere to.  Dip them into the eggwash, then into the bread crumbs. Panko is the best bread crumb for frying, results in the best dry crunch.

Pan fry or deep fry until golden brown.  Serve with some mayonnaise you've whipped up yourself and made very spicy with cayenne or smoked paprika.  Add bacon, lettuce and bread if you wish!