Buttermilk Fried Green Tomatoes
Ingredients
- 4 largeunripe green tomatoes
- 1 cbuttermilk
- 1 call-purpose flour
- ½ ccornmeal
- 2 tspcoarse kosher salt
- ¼ tspground black pepper
- 1 quartvegetable oil for frying
Directions
- 1
Place buttermilk in a container large enough to hold all the cut tomatoes.
- 2
Slice tomatoes 1/2-inch-thick, discarding the ends. Place tomatoes in buttermilk to marinate for at least 30 minutes or up to 4 hours.
- 3
Combine 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.
- 4
Pour 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.
- 5
Serve as a crispy side dish or enjoy as an appetizer. We like to serve ours with a bit of tarragon and citrus aioli. Enjoy!
Buttermilk Fried Green Tomatoes
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About this Recipe
Longing for that quintessential taste of summer, a dish that perfectly balances tangy and savory? These Buttermilk Fried Green Tomatoes deliver a truly special experience, echoing the culinary delights found at Trefethen.
This recipe highlights the unique character of unripe green tomatoes, tenderized and imbued with a subtle tang from a generous buttermilk soak. The magic continues with a perfectly seasoned coating of all-purpose flour and cornmeal, ensuring each slice fries up to an irresistible golden crispness. It's this thoughtful combination that transforms simple ingredients into a memorable dish.
Prepare your palate for a delightful interplay of textures and bright flavors. Each bite begins with an incredibly satisfying crunch from the substantial golden crust, revealing the firm, slightly tart interior of the green tomato. The buttermilk works its wonders, infusing the tomato with a mild creaminess and a pleasant tang that cuts through the savory fried coating. This dish offers a warm, comforting, yet refreshing experience, perfect for a sunny day.
While exceptional on their own, you can subtly adapt these fried green tomatoes. For a touch of heat, consider stirring a pinch of cayenne pepper into the flour and cornmeal mixture. To deepen the savory notes, a hint of garlic powder or onion powder could also be incorporated into the dry coating. Keep the star, the green tomato, firm and unripe for the best texture.
These buttermilk fried green tomatoes are an exquisite appetizer or a standout side dish. They shine beautifully when enjoyed with a crisp, refreshing Estate Chardonnay, as savored at Trefethen, creating a harmonious pairing.