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Fried Green Tomatoes

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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.