• 2 green tomatoes
  • 1 1/2 C buttermilk
  • 1 1/2 C AP flour
  • 3/4 C white cornmeal
  • 1/2 C rice flour
  • 1 TBLS hot sauce
  • kosher salt/pepper
  • canola oil for frying
  • 1 10 oz. tub pimento cheese
  • 1/2 C heavy whipping cream
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My favorite Southern food…well…besides Southern Fried Chicken…has to be Fried Green Tomatoes with Pimento Cheese Sauce. I make it a point to try them at every restaurant serving them. In my recent TASTE article of Feature Publication, I actually created my own Fried Green Tomato recipe…I must say…it is fabulous!

Pairing them with an incredible pimento cheese sauce made from pimento cheese by Queen Charlotte Pimento Charlotte. Love working with local companies and trying to always find a way to incorporate something local in my recipe creations. Hope you enjoy these as much as I enjoyed creating this fool-proof way to make them at home in your own kitchen!

Slice the green tomatoes in ½ inch rounds and season with kosher salt and place on paper towels for at least 15 minutes to extrude some of the water.

In a bowl, mix the buttermilk and hot sauce. In a separate bowl, combine the AP flour, cornmeal, rice flour and salt/pepper. Heat canola oil in a cast iron pan (just enough to oil to cover the tomatoes to half of their thickness). Place tomatoes in buttermilk mixture. Take a tomato from the buttermilk and place in flour mixture. As a double dipper, I normally place back into the buttermilk mixture for a second coat. Coat the remaining tomatoes.

Place coated tomatoes in the heated oil (about 400 degrees) and allow to fry and brown on both sides. Do not overcrowd the pan…prepare in batches. Place on paper towels to drain any excess oil. Salt immediately.

In a saucepan, combine the pimento cheese and heavy whipping cream. Whisk until the mixture turns into a creamy sauce.

Plate the finished tomatoes and drizzle with the pimento cheese sauce. ENJOY!

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