Name: Rise Southern Biscuits & Righteous Chickens Fried Green Tomato Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 medium firm green tomatoes; 3 tbs all-purpose flour; 3 tbs cornmeal (yellow or medium-grind); 3 tbs panko breadcrumbs; 2 each large eggs; 60 ml buttermilk; 1 tsp hot sauce; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp paprika (smoked or sweet); 0.25 tsp cayenne pepper (optional); 500 ml vegetable oil (for frying); 1 tsp cooking oil spray or extra oil (for skillet); 100 g sharp cheddar cheese, grated; 60 g cream cheese, softened; 60 g montery jack or mild white cheddar, grated; 30 g jarred diced pimentos, drained and finely chopped; 40 g mayonnaise; 1 tsp creole or Dijon mustard; 0.5 tsp apple cider vinegar; 0.5 tsp hot sauce; 0.25 tsp Worcestershire sauce; 0.25 tsp onion powder; 0.25 tsp garlic powder; 0.5 tsp paprika; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 tbs fresh chives, thinly sliced (optional); 0.5 tsp lemon juice (optional, to brighten); 1 tbs fresh parsley or microgreens

Method

Three-Cheese Southern Pimento Cheese

Prepare cheeses

Grate the sharp cheddar and Monterey Jack (or white cheddar) and set aside. Soften the cream cheese at room temperature for 15–20 minutes if not already soft.

In a medium bowl, beat the softened cream cheese with a fork until smooth. Fold in the grated cheddar and Monterey Jack until evenly combined.

Stir in the drained, finely chopped pimentos, mayonnaise, mustard, apple cider vinegar, hot sauce, Worcestershire sauce, onion powder, garlic powder, paprika, salt, and black pepper. Mix until a spreadable, slightly chunky consistency forms. If mixture is too stiff, add up to 1 tablespoon more mayonnaise.

Taste and adjust seasoning—add a squeeze of lemon juice for brightness or more hot sauce for heat. Fold in sliced chives if using. Transfer to a serving bowl, cover, and chill while you prepare the tomatoes (at least 15 minutes to let flavors meld).

Fried Green Tomatoes

Slice and season tomatoes

Wash and dry the green tomatoes. Cut into 1/2-inch (about 1.2 cm) thick slices. Arrange slices on a tray and sprinkle both sides lightly with 1/2 teaspoon kosher salt and a light grind of black pepper; let sit 5–10 minutes, then pat dry with paper towels to remove excess moisture.

Set up dredging stations

Place the 3 tablespoons flour in a shallow dish and season with 1/4 teaspoon salt, 1/4 teaspoon paprika, and a pinch of cayenne. In a second shallow bowl, whisk together the eggs, buttermilk, and 1 teaspoon hot sauce until smooth. In a third shallow dish, combine cornmeal, panko breadcrumbs, remaining 3/4 teaspoon salt, 3/4 teaspoon black pepper, and 3 tablespoons additional flour (or leave as-is) so the cornmeal mixture is well seasoned.

Working one slice at a time, dredge a tomato slice in the seasoned flour (coat both sides), shake off excess, dip into the egg-buttermilk wash, letting excess drip back into the bowl, then press firmly into the cornmeal-panko mixture to fully coat both sides. For an extra-crispy crust, repeat the egg wash and cornmeal coating once more. Place coated slices on a wire rack while you heat the oil.

Heat oil

In a 10–12-inch heavy skillet or cast-iron pan, pour enough vegetable oil to come about 1/4–1/3 inch (6–8 mm) up the sides — about 350–500 ml depending on pan size. Heat over medium-high heat until oil reaches 350°F (175°C) or until a small pinch of the cornmeal mixture sizzles and browns within 10–15 seconds. Maintain temperature between 325–350°F (160–175°C) while frying.

Fry tomatoes

Working in batches (do not overcrowd the pan), carefully add coated tomato slices to the hot oil. Fry 2–3 minutes per side, or until golden brown and crisp. Use a slotted spatula to flip gently. If breading starts to brown too quickly, reduce heat slightly. Transfer fried slices to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Sprinkle hot fried tomatoes lightly with a pinch of salt immediately after frying.

Assembly & Serving

Place a generous spoonful of chilled pimento cheese on each fried green tomato slice or serve the pimento cheese in a small bowl for dipping alongside a stack of fried slices.

Garnish with a sprinkle of chopped parsley or microgreens and a few extra chopped chives if desired. Serve with lemon wedges on the side for a squeeze of acidity.

Best enjoyed hot and crispy with the cool, creamy pimento cheese. Leftover pimento cheese keeps covered in the refrigerator for up to 4 days; fried tomatoes are best eaten the same day.