How To Prepare Fried Green Tomatoes

 Fried Green Tomatoes

Time:  1 hour 

This unconventional take on the traditional fried green tomato sandwich wraps slices of pimento cheese made in the South with tangy, strong flavors. Then they are fried till the outside is crisp and crunchy and the inside is creamy with a light kick, after being dredged in a perfectly seasoned breading. Add some ranch dressing for dipping to finish it off, and this modern take on an old favorite is sure to become your new addiction.

INGREDIENTS

Yield:

8 servings

FOR THE STUFFING

2cups shredded extra-sharp Cheddar

8ounces cream cheese, softened

½cup mayonnaise or sour cream

2tablespoons fresh chopped chives

½teaspoon smoked paprika

¼teaspoon garlic powder

¼teaspoon ground cayenne

¼teaspoon onion powder

1jalapeño (optional), seeded and minced

1(4-ounce) jar diced pimentos, drained

Salt and pepper

FOR THE TOMATOES

2large green beefsteak tomatoes

½cup all-purpose flour

½cup cornmeal

½cup milk

2large eggs

Hot sauce (optional), to taste

1½cups panko bread crumbs

1½teaspoons garlic powder

¾teaspoon smoked paprika

1tablespoon coarse kosher salt (such as Morton)

¾teaspoon freshly ground black pepper

1quart vegetable oil, for frying

Ranch dressing (optional), for serving.

PREPARATION

Step 1

Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, place 1¾ 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.

Step 2

Prepare the tomatoes: Slice tomatoes into ¼-inch-thick rounds. (You should be able to get 8 slices per tomato, 16 total.) Discard the ends.

Step 3

Set up breading stations: Add flour and cornmeal to a plate, and 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.

Step 4

Lay out all the tomato slices and spread 1 tablespoon pimento cheese filling over each slice. To half the tomatoes, add a little under 1½ teaspoons of the remaining shredded cheese. Top with the remaining tomato slices, filling side down. (You’ll have 8 sandwiches and leftover pimento cheese spread. Reserve any extra spread in an airtight container in the refrigerator for 10 days.)

Step 5

Dip 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.

Step 6

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.

Step 7

Working two or three at a time, add the breaded tomato sandwiches to the pan, making sure not to crowd them. (They shouldn’t touch.) When the tomatoes are browned on one side, flip them using a spatula and fry them on the other side, about 2 minutes, until golden brown. Bring the oil back to temperature between batches. Transfer them to the prepared rack to cool.

Step 8

Sprinkle with more salt and serve hot, with extra pimento cheese dip or ranch dressing, if you like.