Appetizer: United States – Southern United States – Fried Green Tomatoes with Pimento Cheese

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 3–4 medium green tomatoes, about 1 lb (450 g)
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1 cup (140 g) yellow cornmeal
- 1/2 cup (60 g) fine cornmeal or fine yellow cornmeal (optional; for extra crunch)
- Vegetable oil for frying
- 8 oz (225 g) sharp cheddar cheese, finely shredded
- 4 oz (115 g) cream cheese, softened
- 3 tbsp (45 ml) mayonnaise
- 1/3 cup (85 g) drained diced pimentos
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 tsp (1 g) garlic powder
- 1/2 tsp (3 g) kosher salt (for pimento cheese)
- 1/4 tsp (1 g) freshly ground black pepper (for pimento cheese)
- 2 tbsp (12 g) thinly sliced green onions (scallions)
- Lemon wedges for serving (optional)

Instructions

1. Make the pimento cheese: In a medium bowl, beat together the cream cheese and mayonnaise until smooth. Fold in the shredded cheddar, diced pimentos, Worcestershire, garlic powder, 1/2 tsp (3 g) kosher salt, 1/4 tsp (1 g) black pepper, and sliced green onions. Mix until combined but still slightly chunky. Cover and chill in the refrigerator at least 30 minutes to meld flavors.
2. Prepare tomatoes and dredges: Slice tomatoes into 1/2 inch (12 mm) thick rounds and gently pat dry with paper towels. In one shallow dish, combine the all-purpose flour with 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper. In a second shallow dish, beat the eggs with the buttermilk. In a third shallow dish, combine the cornmeal(s).
3. Heat oil: Pour about 1/2 inch (12 mm) of vegetable oil into a large skillet and heat over medium-high until shimmering and a thermometer reads 350°F (175°C). If you don't have a thermometer, a small pinch of cornmeal should sizzle immediately when dropped in.
4. Dredge and fry: Working in batches to avoid crowding, dredge each tomato slice first in the seasoned flour, shaking off excess, then dip in the egg-buttermilk, and press into the cornmeal to coat evenly. Carefully place coated slices in the hot oil. Fry until golden brown on the first side, about 2–3 minutes, then flip and fry 1–2 minutes more until crisp and cooked through.
5. Drain and keep warm: Transfer fried tomatoes to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining slices.
6. Serve: Spoon a generous dollop of chilled pimento cheese onto each fried tomato or serve the pimento cheese in a bowl for spreading. Garnish with a sprinkle of sliced green onion and optional lemon wedges. Serve immediately.