Fried Green Tomatoes Recipe

Prepare tomatoes

Wash tomatoes and dry thoroughly. Slice each tomato into 1/3- to 1/2-inch thick rounds; you should get about 4–6 slices per tomato depending on size. Lightly season both sides of the slices with 1 tsp kosher salt and a pinch of black pepper.

Set up dredging station

Place the flour in a shallow bowl. In a separate shallow bowl, whisk together the eggs, whole milk, and buttermilk until smooth. In a third shallow bowl, combine the cornmeal, remaining 1 tsp kosher salt, 1 tsp black pepper, and cayenne. Pat tomato slices dry again before dredging.

Dredge slices

Working in batches, coat each tomato slice first in flour, shaking off excess; then dip into the egg-milk mixture; finally press into the cornmeal mixture so both sides are evenly coated. Set coated slices on a wire rack while heating oil.

Fry until golden

In a large skillet (cast-iron preferred) heat 1 cup vegetable oil and 1 tbsp butter over medium-high until shimmering and registers about 350°F (175°C) on a thermometer or a pinch of cornmeal dropped into the oil sizzles vigorously. Fry 3–4 slices at a time without crowding, 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed so coating browns but does not burn. Transfer to a paper-towel–lined rack and keep warm in a low oven (200°F / 95°C) if desired.

While tomatoes rest, make the pimento cheese: in a medium bowl combine the grated sharp cheddar and monterey jack with the softened cream cheese. Add mayonnaise, chopped pimentos, minced onion, hot sauce (if using), smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix vigorously with a spatula until fully combined but still slightly textured. Taste and adjust seasoning. Refrigerate until ready to use; the spread should be cool and slightly firm so it can be dolloped on the tomatoes.

Cook the bacon: chop bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon until fat renders and pieces are browned but not overly crisp, about 6–8 minutes. Use a slotted spoon to remove most of the bacon, leaving about 1–2 tablespoons of bacon fat in the pan.

Make marmalade: Add the finely chopped shallot to the bacon fat and sauté 1–2 minutes until softened. Add the browned bacon pieces back to the pan along with the brown sugar, sherry vinegar, maple syrup, and 2 tablespoons water. Stir and cook over medium-low heat until mixture becomes glossy and slightly jammy, about 3–4 minutes. If it looks too dry, add another tablespoon of water. Season with 1/4 tsp black pepper. Remove from heat and let cool slightly; marmalade will thicken as it cools.

Assemble plates: place 3–4 fried green tomato slices per serving on a platter or individual plates. Spoon about 1 heaping tablespoon of pimento cheese onto each stack or spread a thin layer across the top slice (about 1–2 tbsp per serving depending on preference).

Top with bacon marmalade: using a small spoon, dot or drizzle about 1–2 teaspoons of bacon marmalade onto each stack of tomatoes over the pimento cheese (adjust amount to taste).

Finish: scatter thinly sliced scallions over the top and finish with a light squeeze of lemon if desired. Sprinkle a pinch of coarse salt to taste. Serve immediately while tomatoes are hot and pimento cheese is cool-contrasting with the warm bacon marmalade.