The Chef

Restaurants

Meals

Drinks

Restaurants›Stone Creek Dining Company - Montgomery›Fried Green Tomatoes Recipe

Fried Green Tomatoes Recipe

Name: Stone Creek Dining Company - Montgomerys Fried Green Tomatoes Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium firm green tomatoes; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cup all-purpose flour; 1 cup cornmeal (medium grind); 1 tsp smoked paprika; 0.5 tsp garlic powder; 2 each large eggs; 0.5 cup buttermilk; 2 cups neutral oil for frying (vegetable or peanut); 1.5 cups sharp cheddar cheese, grated; 4 oz cream cheese, softened; 3 tbsp jarred pimentos, drained and chopped; 3 tbsp mayonnaise; 0.5 tsp Worcestershire sauce; 0.25 tsp hot sauce; 0.125 tsp cayenne pepper; 0.5 tsp fresh lemon juice; 0.25 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 cup mayonnaise; 1 tbsp sriracha; 0.5 tsp fresh lemon juice; 0.5 tsp garlic, grated or finely minced; 0.5 tsp honey; 0.125 tsp salt; 6 slices bacon, thick-cut; 1 each shallot, finely chopped; 2 tbsp brown sugar (light or dark); 1 tbsp apple cider vinegar

Inspired by Stone Creek Dining Company - Montgomery

Time50m

Serves4

pimento cheese, sriracha aioli, bacon marmalade

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fried Green Tomatoes

4 medium firm green tomatoes

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cup 00 bread flour

1 cup cornmeal (medium grind)

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

2 each Large eggs

1/2 cup Buttermilk

2 cups neutral oil for frying (vegetable or peanut)

Pimento Cheese

1 1/2 cups sharp cheddar cheese, grated

4 oz cream cheese, softened

3 tbsp jarred pimentos, drained and chopped

3 tbsp Mayonnaise

1/2 tsp Original Worcestershire Sauce

1/4 tsp Hot sauce

1/8 tsp Cayenne pepper

1/2 tsp fresh lemon juice

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Sriracha Aioli

1/2 cup Mayonnaise

1 tbsp sriracha

1/2 tsp fresh lemon juice

1/2 tsp garlic, grated or finely minced

1/2 tsp Honey

1/8 tsp Celtic sea salt

Bacon Marmalade

6 slices bacon, thick-cut

1 each shallot, finely chopped

2 tbsp brown sugar (light or dark)

1 tbsp Apple cider vinegar

1 tsp maple syrup

1/4 tsp black pepper

1 tbsp water (to loosen if necessary)

Finishing & Garnish

2 tbsp fresh chives, chopped

2 each lemon wedges

1/4 tsp kosher salt (for finishing)

Method

Fried Green Tomatoes

Prepare tomatoes

Slice each green tomato into 1/3-inch thick rounds. Lay slices on a rack or paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper; let rest 10 minutes to draw out excess moisture.

Set up dredging station

In one shallow bowl combine all-purpose flour. In a second bowl whisk together eggs and buttermilk until smooth. In a third bowl combine cornmeal, smoked paprika, garlic powder and a pinch of salt and pepper.

Dredge tomatoes

One slice at a time: dredge tomato in flour (shake off excess), dip in egg-buttermilk, then press into cornmeal mixture to coat fully. Place coated slices on a rack and let rest 5 minutes so coating adheres. Repeat until all slices are coated.

Fry

In a heavy skillet or cast-iron pan, heat neutral oil over medium-high until it reaches 350°F (175°C) or until a small pinch of cornmeal sizzles on contact. Fry tomatoes in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined tray and keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Finish

When all tomatoes are fried, sprinkle lightly with finishing kosher salt to taste and keep warm until plating.

Pimento Cheese

In a medium bowl, beat softened cream cheese with mayonnaise until smooth. Fold in grated cheddar, chopped pimentos, Worcestershire sauce, hot sauce, cayenne, lemon juice, salt and pepper. Taste and adjust seasoning—add a little more mayo if you prefer a creamier spread. Chill at least 15 minutes to let flavors meld before plating.

Sriracha Aioli

Whisk together mayonnaise, sriracha, lemon juice, grated garlic, honey and salt in a small bowl until emulsified and smooth. Adjust heat or sweetness to taste. Refrigerate until ready to serve; bring to room temperature before plating if chilled.

Bacon Marmalade

Dice bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon, stirring occasionally, until fat is rendered and pieces are crisp but not burnt, about 8–10 minutes. Remove with a slotted spoon to a plate lined with paper towel, leaving about 1 tbsp bacon fat in the pan (drain excess if needed).

Add finely chopped shallot to the reserved bacon fat and sauté until soft and translucent, about 2–3 minutes. Add brown sugar and stir until melted and combined. Add apple cider vinegar and maple syrup, scraping up any browned bits; simmer 1–2 minutes until mixture is glossy. Stir bacon back in, season with black pepper, and if mixture seems too thick, add up to 1 tbsp water to loosen. Cook 30–60 seconds more, then remove from heat and let cool slightly—the marmalade will thicken as it cools.

Assembly & Garnish

To plate: spread a 1–1.5 tablespoon dollop of pimento cheese at the center or in two or three small mounds per serving. Arrange 3–4 fried green tomato slices per serving leaning against the cheese. Spoon 1 teaspoon of bacon marmalade over a couple of tomato slices and drizzle 1 teaspoon of sriracha aioli across the stack or around the plate.

Garnish with chopped chives, a squeeze of lemon if desired, and a light sprinkle of finishing kosher salt. Serve immediately while tomatoes are hot and crunchy.