Name: Rise Southern Biscuits & Righteous Chicken - Nashville Downtowns Fried Green Tomato Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 2 cups sharp cheddar cheese, finely grated; 1 cups white cheddar cheese, finely grated; 4 oz cream cheese, softened; 1 cups mayonnaise; 6 tbsp roasted red pimientos, drained and finely chopped; 1 tsp dijon mustard; 1 tsp hot sauce (optional); 1 tsp apple cider vinegar; 1 tsp Worcestershire sauce; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 4 each large firm green tomatoes; 1 cups all-purpose flour; 1 cups fine cornmeal; 0.5 cups yellow cornmeal (optional for texture); 1 cups buttermilk; 2 each large eggs; 1 tsp hot sauce (for buttermilk, optional); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp paprika; 0.25 tsp cayenne pepper (optional); 2 cups vegetable oil (for frying); 4 each fresh lemon wedges (to serve); 2 tbsp fresh parsley, chopped (garnish); 4 slices crispy bacon, cooked and crumbled (optional); 1 cups microgreens or baby arugula (optional); 4 slices toasted brioche or white sandwich bread (for stacking, optional)

Method

Southern pimento cheese

Make the cheese base

In a large mixing bowl, combine the softened cream cheese and mayonnaise. Whisk or beat with a hand mixer until smooth and homogenous.

Add cheeses and seasonings

Fold in the grated sharp cheddar and white cheddar until evenly distributed. Stir in the drained, finely chopped pimientos, Dijon mustard, Worcestershire, apple cider vinegar, hot sauce (if using), garlic powder, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning. Cover and refrigerate at least 30 minutes to meld flavors (can refrigerate up to 2 days).

Fried green tomatoes

Prepare tomatoes

Wash and dry the green tomatoes. Slice into 1/3- to 1/2-inch thick rounds, discarding the stem ends. Pat slices dry with paper towels to remove excess moisture.

Prepare dredging stations

Set up three shallow bowls/plates: 1) flour seasoned with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika; 2) beaten eggs mixed with buttermilk and 1 tsp hot sauce (if using); 3) cornmeal mixture (combine fine cornmeal and yellow cornmeal) seasoned with 1/2 tsp kosher salt, 1/2 tsp black pepper, and cayenne. Keep a wire rack or tray lined with paper towels ready to rest fried slices.

Dredge the tomato slices

Working in batches to avoid crowding: dredge a tomato slice in the seasoned flour, shaking off excess; dip into the egg-buttermilk mixture to fully coat; press into the cornmeal mixture so both sides are well coated. Place on a sheet pan while you finish dredging remaining slices.

Heat the oil

Pour vegetable oil (about 1/2 to 3/4-inch depth for skillet frying) into a heavy 10- or 12-inch skillet. Heat over medium-high until the oil reaches 350°F (175°C) or a small pinch of cornmeal sizzles immediately upon contact.

Fry in batches

Carefully add 3–4 tomato slices to the hot oil without crowding. Fry 2–3 minutes per side until golden brown and crisp. Adjust heat as needed to maintain a steady sizzle but avoid burning the coating. Use a slotted spatula to transfer fried tomatoes to the wire rack to drain and keep crisp.

Finish

Repeat with remaining slices. If keeping warm in the oven, place rack in a single layer on a baking sheet in a 200°F (95°C) oven. Sprinkle hot slices with a little extra kosher salt and chopped parsley just before serving.

Assembly & serving

Plate with pimento cheese

Spoon 2–3 tablespoons of chilled pimento cheese onto each plate or spread on toasted brioche if using. Arrange 3–4 fried green tomato slices atop the cheese. If using bacon, sprinkle crumbles over the stack and top with microgreens or arugula.

Garnish and serve

Serve immediately with lemon wedges on the side for a bright squeeze. Offer extra pimento cheese for dipping. Enjoy warm for best texture.