Fried Green Tomatoes
Updated Oct. 12, 2023
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 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
- 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
For the Stuffing
For the Tomatoes
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
687 calories; 57 grams fat; 16 grams saturated fat; 1 gram trans fat; 29 grams monounsaturated fat; 7 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 15 grams protein; 519 milligrams sodium
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.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
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.
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.
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.
TYS>ATL>TPA>ATL>LAX>ATL
Not really fried green tomatoes - more like fried pimento cheese tomato sandwiches. That being said, they are good. But, they're not fried green tomatoes. Some things don't need to be elevated. Fried green tomatoes is one of those things.
Krysten Chambrot, Associate Editor, New York Times Cooking
Thank you for flagging, MOD! The 10 days was in reference to the spread, not the sandwiches. We've adjusted the recipe to reflect just that.
melissa
I would call this something else besides fried green tomatoes, this diverges wildly from the traditional way of making them
Eileen from New England
You're preparing them correctly. Cook them longer at a lower temp if you'd like them softer. Green tomatoes are unripe red tomatoes, so they're much harder than the ripe fruit.
June
While there are green colored varieties, this recipe calls for unripened tomatoes. You're not likely to find them in a supermarket. Might try a farmers market or roadside stand if any are nearby. The best source is any gardening friends who are hoping to unload a bunch before the first frost warning! Even with only 4 or 5 plants I've had grocery bags full at season's end.
Eileen from New England
Farmer's markets, or in supermarkets at high season for tomatoes; if in stock, they will probably be in the same area as the loose heritage tomatoes. Farmer's markets, or someone's garden are the best places to find them. Or buy a patio plant and grow your own, if you have somewhere to put a plant.
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.
Sarah
If you can’t find green tomatoes, I’ve fried tomatillos before-they’re really prolific and I only make so much chili verde. I found them to be a nice sub; slightly tangier than green tomatoes but not as long to fry. This recipe looks great-I had something similar at a restaurant in Mobile, Al almost 10 years ago and still remember how good it was. Ms Peartree’s recipes are always great so I’ll be trying this!
Kim B
We think the cheese and tomato combo is tasty. We will try next, making traditional GFT, sandwich two slices with pimento cheese. Put in 200 degree oven for five minutes.
Eric
These were delightful. Next time, I would make the “patties” or “sandwiches” the night before with just the tomato slices filled with the cheese mixture and keep them in the fridge, then bread them an hour before frying. As well, the oil in the fry pan should come up just to the top of the bottom slice of tomato and not beyond as the outer area of the cheese mixture will be more likely to flip. Served to guests over egg noodles mixed with leftover cheese filling and some pasta water. A hit!
TYS>ATL>TPA>ATL>LAX>ATL
Not really fried green tomatoes - more like fried pimento cheese tomato sandwiches. That being said, they are good. But, they're not fried green tomatoes. Some things don't need to be elevated. Fried green tomatoes is one of those things.
melissa
I would call this something else besides fried green tomatoes, this diverges wildly from the traditional way of making them
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.
Jeannie K
I've done that - lightly breaded in cornmeal and fried them. It's a bit messy with the cornmeal floating around after awhile, but they're SO GOOD!
Cindy
I’ve purchased green tomatoes in the past and have found them to be very hard even after frying them. Am I buying “unripe” green tomatoes, or am I not frying them properly?
Eileen from New England
You're preparing them correctly. Cook them longer at a lower temp if you'd like them softer. Green tomatoes are unripe red tomatoes, so they're much harder than the ripe fruit.
Cindy
I’ve tried frying green tomatoes in the past, but even after frying them they are always hard, never getting soft in the center. Am I buying unripe green tomatoes, or am I cooking the incorrect?
BFF
What are green tomatoes? Are they just unripe or a certain variety? I
June
While there are green colored varieties, this recipe calls for unripened tomatoes. You're not likely to find them in a supermarket. Might try a farmers market or roadside stand if any are nearby. The best source is any gardening friends who are hoping to unload a bunch before the first frost warning! Even with only 4 or 5 plants I've had grocery bags full at season's end.
Tim Prendergast
Where exactly does one find large green tomatoes? I’ve never seen them.
Eileen from New England
Farmer's markets, or in supermarkets at high season for tomatoes; if in stock, they will probably be in the same area as the loose heritage tomatoes. Farmer's markets, or someone's garden are the best places to find them. Or buy a patio plant and grow your own, if you have somewhere to put a plant.
Snew
Finding green tomatoes is a challenge. Even farmers markets near me don’t have them. Maybe it’s easier in the south where people routinely make fried green tomatoes.
MOD
Step 4: Refrigerate sandwiches for 10 days? That can't be right.
Richard
Perhaps "up to 10 days" would have been clearer. It did say "reserve", meaning if you are not able to use immediately.
Krysten Chambrot, Associate Editor, New York Times Cooking
Thank you for flagging, MOD! The 10 days was in reference to the spread, not the sandwiches. We've adjusted the recipe to reflect just that.
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