Fried Green Tomatoes Recipe
topped with pimento cheese and bacon
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Ingredients
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Fried Green Tomatoes
Pimento Cheese
Bacon & Garnish
Method
Fried Green Tomatoes
- 1
Prepare tomatoes
Rinse and dry the green tomatoes. Slice each tomato into 1/2-inch thick rounds. Pat slices dry with paper towels to remove excess moisture so the coating sticks.
- 2
Set up dredging stations
Place the flour in a shallow bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second shallow bowl, whisk together the eggs and buttermilk until fully combined. In a third shallow bowl, mix the cornmeal with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika and cayenne (if using).
- 3
Dredge tomatoes
Working one at a time, coat a tomato slice in seasoned flour, shaking off excess; dip into the egg-buttermilk mixture, then press into the cornmeal mixture until evenly coated. Place dredged slices on a wire rack and repeat until all slices are coated.
- 4
Heat oil
In a large skillet (cast iron preferred) heat 1 cup vegetable oil over medium-high until shimmering and registers about 350°F (175°C) or when a pinch of cornmeal sizzles on contact. If using, add the tablespoon of butter to the oil for flavor right before frying.
- 5
Fry tomatoes
Fry the tomato slices in batches without crowding the pan, 2 to 3 minutes per side, until golden brown and crisp. Adjust heat as needed to maintain a steady sizzle but avoid burning. Transfer fried slices to a paper towel-lined tray or wire rack to drain and keep warm in a low oven (200°F / 95°C) while finishing remaining slices.
Pimento Cheese
- 6
Make pimento cheese
In a medium bowl combine the grated cheddar and monterey jack cheeses, mayonnaise, softened cream cheese, chopped pimentos, hot sauce, worcestershire sauce, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until well combined and spreadable. Taste and adjust seasoning (salt, hot sauce) as desired.
Bacon & Assembly
- 7
Cook bacon
In a skillet over medium heat, cook the bacon slices until crisp, 6–10 minutes depending on thickness, turning as needed. Transfer bacon to paper towels to drain, then chop or crumble into bite-sized pieces.
- 8
Assemble plates
Place 3 to 4 fried green tomato slices per serving on a serving plate. Spoon or spread about 2 tablespoons of pimento cheese on each stack (or serve the pimento cheese dolloped on top). Scatter the chopped bacon over the pimento cheese. Garnish with minced chives and a lemon wedge at the side, if using. Serve immediately while tomatoes are hot and crisp.
