Fried Green Tomatoes and Pimento Cheese

A great appetizer or plated side dish, fried green tomatoes are perfectly paired with sharp pimento cheese for a true southern summer dish.
By Kate Davis

Fried Green Tomatoes and Pimento Cheese

What’s more southern than fried green tomatoes? Fried green tomatoes with pimento cheese. Put them together and you’ll have a Yankee saying ya’ll in no time.

The tomatoes in this recipe can be stacked, like shown here, cut in quarters and served as bite sized appetizers, or feel free to just dive in and eat the pimento cheese with a spoon.

Fried Green Tomatoes and Pimento CheeseFind the recipe for pimento cheese here.

Fried Green Tomatoes and Pimento Cheese
 
A great appetizer or plated side dish, fried green tomatoes are perfectly paired with sharp pimento cheese for a true southern summer dish.
Author:
Recipe Type: Side
Cuisine: Southern
Ingredients
Tomatoes
  • 3 medium green tomatoes, sliced thick
  • 2 cups flour
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 2 eggs, beaten
Pimento Cheese
  • See the link above for the recipe.
Instructions
Pimento Cheese
  1. See the link above for the recipe.
Tomatoes
  1. heat oil in a large skillet (or if you have a small deep fryer, that works too!) until temperature reaches around 350 degrees. if using a skillet, just remember, oil should be about half the height of the tomato slices so you can flip them.
  2. combine flour, paprika, garlic and salt and pepper in a large bowl. beat the eggs and start by dipping the tomato slices in egg first, then the flour mixture. shake off any extreme excess flour and then place (carefully) into the oil. let bubble and fry for about 1-2 minutes per side until golden brown. transfer to a paper towel lined baking sheet and sprinkle some salt.
  3. let the tomatoes cool slightly and stack with layers of pimento cheese in between and. then. dig. in.

 

Kate Davis

Kate Davis

Kate Davis is the author and creator of Kitchen Lush, a blog where she shares her passion for food and wine, and the joy of being able to make any recipe your own. She believes a great meal is made of pinch of curiosity, determination, and usually a glass of wine (not always for cooking). She currently lives in Atlanta, Georgia.

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