Description
Crispy fried green tomatoes are served layered with pimento cheese and a comeback dressing drizzle.
Ingredients
Scale
- 4 unripened green tomatoes
- 1 cup flour
- 2 eggs, beaten
- 2 tbs milk
- 1 cup cornmeal
- salt & pepper
- 1 tsp cayenne pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- Pimento cheese
Comeback dressing
- 1 cup ketchup
- 1 cup mayo
- 1 tbs Worcestershire sauce
- 2 tsp onion powder
- 2 tsp garlic powder
- salt & pepper, to taste
Instructions
- Begin by slicing your tomatoes about 1/4″-1/2″ thick. In three separate shallow dishes, prepare your dredging station: 1. cornmeal 2. eggs + milk 3. cornmeal + spices. Dip you tomatoes into flour, egg, cornmeal, and then set aside to firm up.
- Heat a skillet with oil, about 1/4 way up the skillet. Once oil is ready {when a few flecks of flour sizzle when you sprinkle over top), fry your tomatoes. Place on paper towel to drain excess oil, and sprinkle with salt.
- To make the dressing combine all ingredients in bowl and whisk until really smooth. Can be stored in mason jar for up to two weeks in fridge.
- On your serving platter, layer tomato, pimento cheese, tomato, pimento cheese. After about the fifth layer, add a skewer through the top to hold everything in place. Drizzle dressing over top and serve immediately!
Nutrition
- Serving Size: 8
