Fried Green Tomato Slices

Kris D’Amico Photography

We top burgers at Reba’s Place with these crisp, warm, traditional Southern delights. But I like them alongside a big ol’ bowl of pinto beans and cornbread as well.

Prep Time: 20 minutes Cook Time: 20 minutes

Makes 4 to 6 servings

• 1 quart peanut oil (or vegetable oil), for frying
• 4 large green tomatoes (very firm), sliced 1/2-inch thick
• 1 teaspoon kosher salt, divided
• 1 cup all-purpose flour, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 egg whites
• 1 tablespoon water
• 1/2 cup masa harina (also called “corn masa” or “corn flour”)
• 1/2 cup fine yellow cornmeal
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Cajun seasoning, divided
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/2 teaspoon celery salt
• 1/2 cup Reba’s Place Pimento Cheese, for serving
• 1/2 cup spicy chow chow relish, for serving
• 2 chives, finely chopped, for garnish

Attach a thermometer to the side of a large Dutch oven and add the peanut oil. Heat the oil to 350°F and maintain the temperature within a range of 25°F. Line two baking sheets with parchment paper. Set a cooling rack on top of a third baking sheet and place it next to the Dutch oven.

While oil is preheating, arrange the tomato slices in a single layer on a cutting board and sprinkle with 1/2 teaspoon of salt.

Place 1/2 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a shallow bowl. Whisk to combine. In a second bowl, whisk together the egg whites and water until lightly frothy. Place the remaining 1/2 cup of flour, masa harina, cornmeal, Parmesan, 2 teaspoons of Cajun seasoning, garlic, onion, celery salt, and remaining 1/4 teaspoon of pepper in a third shallow bowl. Whisk to combine.

Pat the tomatoes dry with a few sheets of paper towels. Dredge a slice in the flour mixture, flipping to coat both sides. Submerge the slice in the egg whites. Allow the excess to drip back into the bowl, then transfer to the cornmeal mixture. Press gently to adhere the breading and flip to coat both sides. Transfer the tomato slice to the parchment-lined baking sheet. Repeat with the remaining slices.

Fry the tomato slices 4 at a time until deeply golden brown, about 2 minutes on each side. Carefully lift them from the oil using a deep fryer skimmer and transfer to the cooling rack. Sprinkle immediately with a bit of Cajun seasoning. Repeat with the remaining tomato slices.

To serve, arrange the fried green tomatoes on a serving plate and spoon pimento cheese and spicy chow chow relish over the top. Sprinkle with chopped chives and serve immediately.

Recipes taken from “Not That Fancy: Simple Lessons on Living, Loving, Eating, and Dusting Off Your Boots” by Reba McEntire. Copyright 2023 by Reba McEntire. Used by permission of Harper Celebrate.