Recipes

Southern Fried Green Tomato

pimento cheese fried green tomato
Image by Paul Cheney

A good fried green tomato is difficult to beat, especially when topped with homemade pimento cheese. The red onion jam lends sweetness and tang to complete the bite-sized appetizer. Be a crowd pleaser with this Southern classic, that elevates the appetizer spread.

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    Pimento cheese
  • 10 ounces pimentos, diced (roasted or jarred is fine)
  • 5 ounces cream cheese, room temperature
  • ½ cup mayonnaise
  • 1 teaspoon hot sauce
  • ½ teaspoon cayenne
  • ½ teaspoon smoked paprika
  • ½ teaspoon white pepper
  • 10 ounces sharp cheddar, grated
  • Salt to taste
  • Red onion jam
  • 1 pound red onion, julienned
  • ½ cup red wine vinegar
  • ½ cup red wine (any dry wine works)
  • 1 tablespoon ground coriander
  • 1 teaspoon ground allspice
  • 6 ounces brown sugar
  • 1½ teaspoon salt
  • ½ teaspoon black pepper
  • Fried green tomatoes
  • 1 green tomato, sliced in ½-inch-thick rounds
  • 1 large egg
  • 1 cup buttermilk
  • 1½ cups flour
  • ½ cup fine-ground cornmeal
  • 1 cup breadcrumbs
  • 1 tablespoon Lillies of Charleston Lowcountry Seasoning
  • Salt to taste
  • Oil for frying
  • Frisée leaves for garnish
steps
  1. Make the pimento cheese: In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients, mixing at medium speed, until well incorporated. Set aside.
  2. Make the red onion jam: In a small saucepan, add all ingredients except onions and bring to a boil. Add the onions and reduce heat to low. Let simmer until it thickens into a jam-like consistency. Season with salt and pepper. Cool to room temperature and refrigerate. Chop onions finely before use.
  3. Make fried green tomatoes: Prepare three bowls for dredging tomatoes. In a small bowl, whisk to combine flour with Lillies of Charleston Lowcountry Seasoning and salt. In a separate bowl, whisk together buttermilk and egg. In the third bowl, whisk to combine breadcrumbs and cornmeal.
  4. Working one tomato slice at a time, dip into flour mix, egg mixture, and breadcrumb mixture.
  5. In a skillet, heat oil to 375 degrees. Place each tomato in skillet and cook until golden brown on both sides, flipping halfway through, about 3 to 5 minutes. Transfer cooked tomatoes to paper towels to drain.
  6. Assemble: Top each fried green tomato with pimento cheese, 1 tablespoon red onion jam, and frisée leaves.
  • Recipe By
    Daniel Acosta of Grand Bohemian Hotel in Charleston
  • Contributing City
    Charleston

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