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Beer Battered Fried Green Tomato BLT Sliders with Chipotle Crema

Servings 12 sliders


For the tomatoes:

  • Canola oil for frying
  • 2 cups (240g) all-purpose flour (plus more for dredge)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon cornstarch
  • 12 ounces beer
  • 3 large green tomatoes sliced in ½ inch slices

For the sliders:

  • 12 Hawaiian rolls cut in half to resemble buns
  • ½ cup (125g) Mexican crema (or sour cream or Crème fraîche)
  • 1 chipotle pepper in adobo minced
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 12 slices of bacon cooked, cut in half
  • 5 large basil leaves chopped


  • Heat 2 inches of canola oil in a pot over medium-high heat.
  • In a large bowl whisk together the flour, salt, garlic powder, chili powder, pepper, and cornstarch.
  • Pour beer into the bowl, stir with a fork until combined (this should be the thickness of pancake batter. If the batter is too thick, add a bit of water to thin but the batter should be very thick).
  • Place a wire rack over a baking sheet, set aside. Add some flour to a separate bowl, set aside.
  • One at a time add the tomato slices to the flour, dredge to coat. Then add into the batter until well coated, then add to the hot oil. Fry until golden brown on both sides, about 4 minutes per side, then transfer to the wire rack, allow to cool.
  • Stir together the crema, chipotle pepper, garlic powder, and salt.
  • Add the fried tomatoes to the buns, top with bacon, chipotle crema, and basil. Serve immediately.