Description
A great appetizer or plated side dish, fried green tomatoes are perfectly paired with sharp pimento cheese for a true southern summer dish.
Ingredients
Units
Scale
Tomatoes
- 3 medium green tomatoes, sliced thick
- 2 cups (480 ml) flour
- 1 tsp. garlic powder
- 1 tsp. paprika
- Salt and pepper, to taste
- 2 eggs, beaten
- Neutral oil, for frying
Pimento Cheese
- 8 oz (225 g) cream cheese, softened
- 2 cups (480 ml) sharp cheddar, freshly shredded
- 1 (4 oz / 115 g) jar diced pimentos, drained
- 1/4 cup (60 ml) mayonnaise
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (or to taste)
- Salt and black pepper, to taste
Instructions
Pimento Cheese
- Beat the cream cheese in a bowl until smooth. Add the shredded cheddar, drained pimentos, mayonnaise, garlic powder, and cayenne. Mix until well combined. Season with salt and pepper. Refrigerate until ready to use.
Tomatoes
- Heat oil in a large skillet (or small deep fryer) until it reaches around 350°F. If using a skillet, the oil should reach about halfway up the tomato slices so you can flip them.
- Combine flour, paprika, garlic powder, salt, and pepper in a large bowl. Beat the eggs in a separate bowl. Dip each tomato slice in egg first, then dredge in the flour mixture. Shake off any excess flour and carefully place into the hot oil. Fry for about 1–2 minutes per side until golden brown. Transfer to a paper towel-lined baking sheet and sprinkle with a little salt.
- Let the tomatoes cool slightly, then stack with layers of pimento cheese in between. Dig in.
Notes
- These can also be cut into quarters and served as bite-sized appetizers.
- Freshly shredded cheddar melts into the pimento cheese far better than pre-shredded.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 540