Fried Green Tomatoes
Ingredients
For the Stuffing:
- 2 cups extra-sharp cheddar cheese, shredded
- 8 ounces cream cheese, softened
- ½ cup mayonnaise or sour cream
- 2 tbsp. fresh chives, chopped
- ½ tsp. smoked paprika
- ¼ tsp. garlic powder
- ¼ tsp. ground cayenne
- ¼ tsp. onion powder
- 1 jalapeño, seeded and minced
- One 4-ounce jar diced pimentos, drained
- Salt and pepper, to taste
For the Tomatoes:
- 2 large green beefsteak tomatoes
- ½ cup all-purpose flour
- ½ cup cornmeal
- ½ cup whole milk
- 2 large eggs
- Hot sauce, to taste
- 1-½ cups panko bread crumbs
- 1-½ tsp. garlic powder
- ¾-tsp. smoked paprika
- 1 tbsp. coarse kosher salt
- ¾-tsp. freshly ground black pepper
- 1 quart vegetable oil, for frying
- Ranch dressing, for serving
Instructions
To prepare the filling:
- In the bowl of a stand mixer, fitted with the paddle attachment, place 1-¾ cups Cheddar, the cream cheese, mayonnaise, chives, paprika, garlic powder, cayenne, onion powder, jalapeño (if using) and pimentos.
- Beat at medium speed until well combined.
- Season to taste with salt and black pepper.
To prepare the tomatoes:
- Slice tomatoes into ¼-inch-thick rounds.
- Each beefsteak tomato should provide 8 slices for a total of 16 total slices; discard the ends.
To prepare breading stations:
- Add flour and cornmeal to a plate; mix together with a fork.
- In a medium bowl, whisk together milk, eggs and hot sauce (if using).
- On a final plate, mix bread crumbs, garlic powder, paprika, salt and pepper.
To assemble, bake and serve:
- Lay out all the tomato slices and spread 1 tablespoon pimento cheese filling over each slice.
- To half of the tomatoes, add a little under 1-½ teaspoons of the remaining shredded cheese.
- Top with the remaining tomato slices, filling side down; excess filling can be placed in an airtight contatiner and refrigerated for later use.
- Dip the 8 tomato sandwiches into the flour-and-cornmeal mixture and coat well; then dip the tomatoes into the milk-and-egg mixture.
- Coat evenly with seasoned bread crumbs, rebreading the edges, if needed, so the cheese doesn’t ooze out later.
- Refrigerate for about 10 minutes.
- As you chill the tomatoes, line a rimmed sheet pan with paper towels and set a cooling rack on top.
- In a large skillet, over medium, heat the oil until it bubbles when you stick the end of a wooden spoon in it.
- Working two or three at a time, add the breaded tomato sandwiches to the pan, making sure not to crowd them; they should not touch.
- When the tomatoes are browned on one side, flip them using a spatula and fry on the other side; about 2 minutes, until golden brown.
- Bring the oil back to temperature between batches.
- Transfer to the prepared rack to cool.
- Sprinkle with more salt and serve hot, with extra pimento cheese dip or ranch dressing, if desired.