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Cornmeal Shallow-Fried Green Tomato Tartines with Spring Pea-Ramp Relish & Whipped Pimento

Cornmeal Shallow-Fried Green Tomato Tartines with Spring Pea-Ramp Relish & Whipped Pimento

Growing up in Atlanta, spring meant grandmama standing over a cast-iron skillet, shallow-frying the first green tomatoes of the season in whatever fat was left in the pan. For this lunch dish, I take those same thick, cornmeal-crusted slices and stack them on griddled sourdough with a bright, fish-sauce-spiked spring pea and ramp relish. It is an open-faced sandwich that honors deep Southern traditions while singing with modern, punchy flavors.

Marcus Stone
Marcus Stone
Prep: 15 minutes
Cook: 15 minutes
4
medium
lunchappetizer
southern springshallow fryinggreen tomatoestartine+1

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Timeline

22 minutes
0m10m20m
Make Pea Relish
5m
Mix Pimento Spread
3m
Prep Breading Station
5m
Heat Oil & Toast
5m
Shallow-Fry Tomatoes
8m
Assemble Tartines
4m

Ingredients

  • 1 cup fresh spring peas(blanched or thawed if frozen)
  • 1/4 cup ramps or spring onions(thinly sliced)
  • 1 tbsp apple cider vinegar
  • 1 tsp fish sauce(the chef's touch for umami)
  • 2 tbsp extra virgin olive oil
  • 1/2 cup pimento cheese(store-bought or homemade)
  • 1/2 cup plus 2 tbsp buttermilk(divided use)
  • 1 tbsp hot sauce(preferably a Louisiana-style)
  • 1/2 cup fine yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tbsp Creole seasoning
  • 2 large green tomatoes(cut into 1/2-inch thick slices)
  • 1/2 cup peanut oil(for shallow frying)
  • 4 thick slices sourdough bread
  • 1/2 tsp flaky sea salt
  • pinch salt(mentioned in step 1 but not listed in ingredients)

Instructions

  1. 1

    In a small bowl, lightly mash 1 cup fresh spring peas with a fork. Fold in 1/4 cup ramps or spring onions, 1 tbsp apple cider vinegar, 1 tsp fish sauce, and 2 tbsp extra virgin olive oil. Season with a pinch of salt and let it sit so the flavors can get to know each other.

    5 min

    Tip: Mashing some of the peas helps bind the relish together so it doesn't roll off your toast.

  2. 2

    In another bowl, vigorously whisk 1/2 cup pimento cheese with 2 tbsp buttermilk until it becomes a smooth, spreadable consistency. Set aside.

    3 min

    Tip: If your pimento cheese is straight from the fridge, let it sit at room temperature for a few minutes before whisking.

  3. 3

    Set up your dredging station. In one shallow dish, whisk together the remaining 1/2 cup buttermilk and 1 tbsp hot sauce. In a second dish, combine 1/2 cup fine yellow cornmeal, 1/4 cup all-purpose flour, and 1 tbsp Creole seasoning. Slice your 2 large green tomatoes into thick rounds.

    5 min

    Tip: Keep one hand for wet ingredients and one for dry to avoid breading your fingers.

  4. 4

    Place a large cast-iron skillet over medium-high heat and pour in 1/2 cup peanut oil to prepare for a shallow fry. While the oil heats up to 350 degrees F, lightly toast your 4 thick slices sourdough bread.

    5 min

    Tip: You want about a quarter-inch of oil in the pan. Shallow frying gives you that gorgeous, golden crust without needing a deep fryer.

  5. 5

    Dip each tomato slice into the buttermilk mixture, letting the excess drip off, then press firmly into the cornmeal dredge until fully coated. Carefully lower the breaded tomatoes into the hot oil. Shallow fry for 3 to 4 minutes per side, until deeply golden and crispy.

    8 min

    Tip: Don't crowd the pan! Fry in batches if necessary so the temperature of the oil doesn't drop.

  6. 6

    Transfer the fried tomatoes to a wire rack and immediately hit them with 1/2 tsp flaky sea salt. Slather the whipped pimento onto the toasted sourdough, overlap the fried green tomato slices on top, and crown generously with the spring pea and ramp relish.

    4 min

    Tip: Using a wire rack instead of paper towels ensures the bottom of your fried tomatoes stays crispy.

Chef's Notes

Adding a dash of fish sauce to a traditional Southern relish might sound unorthodox, but it acts much like a salted pork hock would in a pot of greens—it brings an incredible depth and savory backbone that makes the fresh spring peas absolutely sing. Serve this with a glass of sweet tea and a handful of kettle chips.

Frequently Asked Questions

How long does Cornmeal Shallow-Fried Green Tomato Tartines with Spring Pea-Ramp Relish & Whipped Pimento take to make?

Cornmeal Shallow-Fried Green Tomato Tartines with Spring Pea-Ramp Relish & Whipped Pimento takes about 30 minutes total. That includes 15 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Cornmeal Shallow-Fried Green Tomato Tartines with Spring Pea-Ramp Relish & Whipped Pimento?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Cornmeal Shallow-Fried Green Tomato Tartines with Spring Pea-Ramp Relish & Whipped Pimento?

The main ingredients are: fresh spring peas, ramps or spring onions, apple cider vinegar, fish sauce, extra virgin olive oil, pimento cheese, buttermilk, hot sauce, fine yellow cornmeal, all-purpose flour, Creole seasoning, green tomatoes, peanut oil, sourdough bread, flaky sea salt, salt.

What type of meal is Cornmeal Shallow-Fried Green Tomato Tartines with Spring Pea-Ramp Relish & Whipped Pimento?

Cornmeal Shallow-Fried Green Tomato Tartines with Spring Pea-Ramp Relish & Whipped Pimento is categorized as: lunch, appetizer.