Fried Green Tomatoes (3) Recipe

Prepare tomatoes

Wash the green tomatoes and pat dry. Slice each tomato into 1/2-inch thick rounds. You should have about 8–10 slices from 3 medium tomatoes. Lightly season both sides of the slices with 1/4 tsp kosher salt and a pinch of black pepper.

Set up dredging station

In a shallow bowl or plate combine the all-purpose flour with 1/2 tsp salt, 1 tsp black pepper, and garlic powder. In a second shallow bowl whisk together the eggs and whole milk until homogenous. In a third shallow bowl mix the fine cornmeal alone or with 1/4 tsp salt if desired.

Dredge tomatoes

Work in batches to avoid soggy coating. First dredge each tomato slice in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the cornmeal to coat both sides. Place coated slices on a wire rack to rest for 5 minutes (this helps the crust adhere).

Fry

Heat a heavy skillet (cast-iron recommended) over medium heat and add neutral oil to reach about 1/4 inch depth (about 1 cup). Heat until shimmering and a pinch of breadcrumbs sizzles immediately (approx. 350°F). Fry the tomato slices in a single layer, without crowding, 2–3 minutes per side until golden brown and crisp. Use a slotted spatula to transfer to a paper towel–lined plate and sprinkle immediately with a pinch of kosher salt. If you prefer pan-frying with less oil, heat 1 tbsp butter with 1 tbsp oil over medium and cook similarly, flipping once.

Keep warm

If making multiple batches, keep finished tomatoes on a baking sheet in a 200°F oven to stay warm and crisp while you finish frying remaining slices.

While tomatoes rest, make the pimento cheese. In a medium bowl combine the shredded sharp cheddar and monterey jack. Fold in the softened cream cheese and mayonnaise until evenly distributed and spreadable. Stir in chopped roasted pimentos, smoked paprika, hot sauce (if using), 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Transfer to a small serving bowl or pipe into a zip-top bag and cut a corner for neat dollops.

For bacon: slice the applewood smoked bacon crosswise into 1/4-inch lardons. In a medium skillet over medium heat, cook bacon lardons, stirring occasionally, until crisp and browned, about 6–8 minutes. Transfer to a paper towel to drain. Reserve 1 tsp bacon fat to finish plating if desired.

For vegetarian option: cut smoked tempeh or large smoked mushrooms into small lardons. Heat 1 tsp olive oil in a skillet over medium-high heat and sauté the tempeh or mushrooms until browned and slightly crisp, about 4–6 minutes. Season with a small pinch of salt and a few grinds of black pepper.

Make the balsamic reduction: pour 1/2 cup balsamic vinegar into a small saucepan with 1 tsp brown sugar (optional). Bring to a gentle simmer over medium-low heat and reduce until syrupy and reduced to roughly 2–3 tablespoons, about 8–12 minutes. Watch carefully so it does not burn. Remove from heat and let cool slightly; it will thicken more as it cools.

Plate and assemble: On each serving plate place 3 fried green tomato slices in a slight overlap. Spoon or pipe about 1–2 tablespoons of pimento cheese onto each tomato or make small dollops total of 3–4 tablespoons across the stack. Scatter 1–2 tablespoons of crisp bacon lardons (or vegetarian lardons) over the cheese. Drizzle balsamic reduction lightly over the stack and plate (about 1 tablespoon total). Finish with a sprinkle of finely snipped fresh chives and a light grind of black pepper and a pinch of kosher salt if needed. If reserved, drizzle up to 1 tsp reserved bacon fat over the plate for an extra smoky note.

Serve immediately so tomatoes remain crisp. This recipe makes a plated appetizer for 3 (one tomato stack per person) but can be scaled as needed.