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Fried Green Tomatoes


My favorite dish to bring to a potluck is my signature fried green tomatoes with herbed cream cheese and red pepper relish. Who doesn't love fried stuff with cheese on top?



For the herbed cream cheese:

2 cups cream cheese, softened
4 tablespoons heavy cream
¼ cup parsley, fresh chopped
¼ cup basil, fresh chopped
1 tablespoon thyme, fresh chopped
Salt and pepper to taste

In a mixing bowl place cream cheese and heavy cream, and whip until smooth. Add all Herbs and salt and pepper. Incorporate until mixed together.

For the red pepper relish:

6-8 red bell peppers depending on size, de-seeded
2-3 green bell peppers depending on size, de-seeded
1 red onion, medium-sized, tiny dice
2 cups apple cider vinegar
2 cups sugar
Salt and pepper to taste

Pulse green and red bell peppers in food processor until small diced. Use a little bit of apple cider vinegar to get it going. In separate pot, sweat the red onions. Add the pulsed pepper mix in the pot, adjust seasoning, and add the sugar and remaining vinegar. Bring to a simmer and then reduce until ½ cup of moisture is remaining.

For the tomatoes:

2 green tomatoes, sliced ¼-inch thick
2 cups seasoned flour
2 cups egg wash
3 cups panko or breadcrumbs
1 ½-2 cups vegetable oil
½ cup herbed cream cheese
2 tablespoons red pepper relish

Place green tomato slices in flour and coat evenly, then dust off excess flour. Next, put dusted tomatoes in the egg wash until completely covered, and then coat in panko bread crumbs until the wetness of the egg wash is soaked up and stuck to the tomatoes.

Place in a deep fat fryer for 3-4 minutes until golden brown. If using a heavy skillet instead of a fryer, heat skillet with ½ inch of oil to 350 degrees.

Place tomatoes in hot oil and gently turn with tongs when tomatoes are a deep, golden brown (approximately 2 minutes per side). Move tomatoes to a plate and top with herbed cream cheese and relish.