Fried Green Tomato Napoleon by Joseph V. Fasy

  • 18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
  • 1 cup all purpose flour
  • 1/2 cup yellow cornmeal
  • 3 large eggs, beaten to blend
  • 1 cup peanut oil (for frying)
  • Pimento Cheese
  • Horseradish
  • Sour Cream
  • Mayonnaise
  • Cracked Black Pepper

Prepare fried green tomatoes: Preheat oven to warm.

Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend.

Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to plate.

Line a baking sheet with paper towels.

Heat oil in heavy large skillet over medium-high heat. Working in batches, fry no more than 4-5 green tomatoes until golden brown, about 2 minutes per side.

Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.

To assemble:

  • Place 2 Tablespoons of Horseradish Sauce on a plate
  • Alternate Fried Tomatoes and pimento cheese to reach three layers