Fried Green Tomato BLT with roasted garlic aioli

Serves 2.

  • 2-3 Sliced green tomatoes, fresh or frozen. (I freeze mine from end of garden season, already sliced for winter and spring enjoyment)
  • 1/2 cup garbanzo bean flour
  • 1/4 cup potato starch
  • 1 egg, beaten.
  • 1 T baking powder.
  • 4 slices gluten free bread. I use Canyon Bakehouse’s 7 grain.
  • 4 pieces of lettuce.
  • 4 slices of bacon.
  • Homemade Roasted Garlic Aioli

Cook bacon in skillet until desired crispiness. 

High heat oil. I use coconut oil.

Beat one egg in bowl. Place garbanzo flour in separate bowl with potato starch.

To fry the tomatoes, place slices one at a time in egg and then in egg mixture. Fry in cast iron skillet on high. Cook until you feel it is crispy and brown, then flip and repeat.

To assemble, spread both sides with a thin spread of garlic roasted aioli. Then add Bacon, Lettuce and Tomatoes. If you have ripe tomatoes in garden too, feel free to double up on fresh and fried tomatoes for added texture and juiciness. 

 

 

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