Fried Green Tomatoes

By Millie Peartree

Updated October 11, 2023

  • Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
3(127)
Comments
Read comments

Tangy and bold in flavor, this not-so-traditional twist on classic fried green tomatoes sandwiches slices around Southern-style pimento cheese. They’re then dredged in a perfectly seasoned breading and fried until the outside is crisp and crunchy and the inside is creamy with a slight kick. Round it all out with some ranch dressing for dipping, and this update to the old-fashioned favorite is sure to become your new obsession.

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Ingredients

Yield:8 servings

FOR THE STUFFING

  • 2 cups shredded extra-sharp Cheddar

  • 8 ounces cream cheese, softened 

  • ½ cup mayonnaise or sour cream 

  • 2 tablespoons fresh chopped chives

  • ½ teaspoon smoked paprika 

  • ¼ teaspoon garlic powder 

  • ¼ teaspoon ground cayenne 

  • ¼ teaspoon onion powder 

  • 1 jalapeño (optional), seeded and minced

  • 1 (4-ounce) jar diced pimentos, drained

  • Salt and pepper

FOR THE TOMATOES

  • 2 large green beefsteak tomatoes

  • ½ cup all-purpose flour 

  • ½ cup cornmeal 

  • ½ cup milk

  • 2 large eggs

  • Hot sauce (optional), to taste

  • 1 ½ cups panko bread crumbs 

  • 1 ½ teaspoons garlic powder 

  • ¾ teaspoon smoked paprika 

  • 1 tablespoon coarse kosher salt (such as Morton)

  • ¾ teaspoon freshly ground black pepper 

  • 1 quart vegetable oil, for frying

  • Ranch dressing (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

30 grams carbs; 119 milligrams cholesterol; 687 calories; 29 grams monosaturated fat; 7 grams polyunsaturated fat; 16 grams saturated fat; 57 grams fat; 1 gram trans fat; 2 grams fiber; 519 milligrams sodium; 15 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make 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.

  2. 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.

  3. 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.

  4. 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 1 ½ 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.)

  5. 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.

  6. 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.

  7. 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.

  8. Step 8

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

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Ratings

3 out of 5
127 user ratings
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Comments

Thomas Boyers

Here in the south the point is to taste the tomatoes, we don't bread them as thick as this or season them this much. We cook them simpler, corn meal, salt and pepper; that's it.

Maggie

No farmstands or farmer's markets near you? The tomato growers are usually happy to sell their green tomatoes. I order eight pounds every year to pickle.

r.sunshine

One might have thought the author would provide guidance about where to buy green beefsteak tomatoes. the ones in the supermarket are all red.

Beth

In my area, I have to request green unripe tomatoes at the farmers market to pick up the following week. If you do that, while you’re at it, request green cherry tomatoes and pickle them — great in drinks!

Mary

I’m a purist when it comes to fried green tomatoes. My southern mother made platters and platters of the lovely things for us when we were kids. The taste of the unadulterated (except for a little flour, salt, and pepper) fried green tomato is one of life’s secret pleasures. This recipe is entirely too complicated.

Franz

Green tomatoes a poisones since they contain solanin.

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