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.


  • 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


  • 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!

Other recipes you will enjoy

  • Cinderella Pumpkin Bisque

  • Panna Cotta with Chardonnay & Poached Pear