Buttermilk Fried Green Tomatoes
Serves 4
Fried green tomatoes are a summer favorite at Trefethen! We love this buttermilk version paired with our Estate Chardonnay.
Ingredients
- 4 large unripe green tomatoes
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tsp coarse kosher salt
- 1/4 tsp ground black pepper
- 1 quart vegetable oil for frying
Procedure
- 1Place buttermilk in a container large enough to hold all the cut tomatoes.
- 2Slice tomatoes 1/2-inch-thick, discarding the ends. Place tomatoes in buttermilk to marinate for at least 30 minutes or up to 4 hours.
- 3Combine flour, cornmeal, salt, and pepper in another bowl large enough to dredge your tomatoes. Remove one tomato at a time from buttermilk and dip tomatoes into flour mixture to coat.
- 4Pour ½ inch of vegetable oil into a large skillet and heat over medium heat to 350F. Place tomatoes into the pan and fry in batches of 4 or 5, taking care not to let edges touch each other. When the tomatoes are browned, flip and fry on the other side. Remove from oil and drain on paper towels.
- 5Serve as a crispy side dish or enjoy as an appetizer. We like to serve ours with a bit of tarragon and citrus aioli. Enjoy!
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