Fried Green Tomato and Bacon Wrap
Source of Recipe
magazines.ivillage.com
Recipe Link: http://magazines.ivillage.com/countryliving/recipefinder/recipe/0,13485,403883,00.html List of Ingredients
1/2 cup vegetable shortening
8 strips (about 1/2 pound) cooked bacon, fat reserved
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley leaves
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon paprika
2 8-ounce green tomatoes, cut into 1/4-inch-thick slices
1/2 cup buttermilk
Four 10-inch sandwich wraps, such as flour tortillas or lavash
4 tablespoons Chunky Peach VinaigretteRecipe
1. Fry the green tomatoes: In a large skillet over medium-high heat, heat shortening and 2 tablespoons reserved bacon fat. In a wide, shallow bowl, combine cornmeal, flour, parsley, thyme, salt, pepper, and paprika. Dip each tomato in buttermilk and then dredge in cornmeal mixture. Fry tomatoes, in batches of 3 or 4, on each side until deep-golden brown. Drain on a wire rack.
2. Assemble the wraps: On a clean work surface, lay the wraps and place 3 tomato slices on each. Place 2 strips of bacon on top of the tomatoes and spoon 1 tablespoon of Chunky Peach Vinaigrette over each wrap. Fold the wraps into sandwiches and serve.
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