Due to Covid-19, orders may be slightly delayed due to high number of incoming orders
PEPPADEW® Peppers Recipe

Fried Green Tomato and PEPPADEW® Cheese Spread Recipe


Grilled Veggies
8 oz. smoked Cheddar, grated
Salt and pepper, to taste
2 oz. extra-sharp white Cheddar, grated
Canola oil, as needed
2 Tbsp PEPPADEW® peppers
4 large green tomatoes, sliced ¼-inch thick
2 Tbsp chopped parsley
½ cup all purpose flour
2 Tbsp chopped tarragon
2 cups buttermilk
¼ cup mayonnaise
2 cups cornmeal
1 Tbsp smoked paprika

Additional Info
  • Serves 4-6


Make the cheese spread. In a large bowl, mix together the cheese, PEPPADEW® peppers, parsley, tarragon, mayonnaise, and smoked paprika. Season with salt and pepper. Refrigerate until ready to use. (It’ll keep in the fridge for about 5 days.) In a large skillet, pour in a ¼-inch layer of oil. Heat the oil to about 375°F over medium heat. As the oil heats, arrange the tomato slices on a large sheet tray. Season both sides with salt and dust each side with flour. When the oil is hot, pour the buttermilk over the tomatoes. Then lift a tomato slice from the buttermilk, shake off any excess, dredge both sides of the tomato in cornmeal, and transfer to the hot oil. Fry the tomatoes in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 3 minutes on each side. Transfer the tomatoes to a plate lined with paper towels to drain. Serve the fried tomatoes with a large spoon of the cheese.

Print Friendly, PDF & Email
  • Facebook
  • Twitter
  • Pinterest