Share This
At Kendall-Jackson, not only are we known for our amazing wines, we are also known for our heirloom tomatoes. We have been saving heirloom tomato seeds for the past 15 years and now have over 400 varieties of seeds saved. Each year, we plant approximately 175 heirloom varieties in our culinary gardens and invite chefs from all over to come and cook tomato-inspired dishes to pair with our wines at the annual Kendall-Jackson Heirloom Tomato Festival.
It is an awesome event that usually attracts 2,500 guests who love heirloom tomatoes and wine. And the best thing is, it’s not just a fun day of eating tomatoes and wine tasting, the event also benefits a wonderful charity, The School Garden Network.
We serve them with our Avant Chardonnay and the pairing is exceptional. The green, sour flavor of the early tomatoes and the refreshing acidity and long, fruit finish of the Avant Chardonnay makes an incredible pairing. Below is our recipe for Fried Green Tomatoes with Tarragon Buttermilk Ranch. Enjoy!
Why Fried Green Tomatoes are a Southern Classic
Fried green tomatoes have a way of transporting you straight to the South with every bite. They’re tangy, crisp, and comforting all at once, a dish that’s humble in ingredients but bold in flavor. The story goes back generations, with unripe tomatoes being fried as a way to enjoy the harvest before the season was over. Over time, they became a staple at family tables, diners, and eventually, gourmet kitchens—proving that simple, well-prepared food can become legendary.
What’s fun is how this dish balances nostalgia with versatility. You can serve it as an appetizer, a side, or even part of a brunch spread. And the golden, crunchy exterior with that slightly tart tomato inside? It’s the kind of contrast that makes people pause mid-bite and say, “Wow, that’s really good.” Pair it with a little creativity in dips, herbs, or seasonings, and suddenly a traditional Southern classic feels fresh and modern while still honoring its roots.
Key Ingredients for Great Fried Green Tomatoes
The magic of fried green tomatoes comes from a short list of simple ingredients that create that crisp outside and tender, tangy interior. Firm green tomatoes are essential because they keep their shape during cooking and bring that bright, slightly sour flavor. A buttermilk soak helps the coating adhere and adds a gentle richness, while the flour and cornmeal blend gives you that classic crunchy crust. Neutral oil keeps the fry clean, and a little salt ties everything together.
What you will need:
- Firm unripe green tomatoes
- Buttermilk
- All purpose flour
- Cornmeal
- Kosher salt
- Neutral flavored oil
- Finishing salt for serving
- Fresh herbs if serving with ranch or another dip
How to Make Fried Green Tomatoes
Fried green tomatoes come together quickly once the skillet heats up, so it helps to move through the steps at a relaxed, steady pace. The buttermilk bath softens any sharp edges in the tomatoes, the cornmeal blend adds crunch, and the moment they hit the hot pan you get that comforting sizzle that feels like summer cooking at its best. Below is the full walkthrough so nothing feels rushed.
- Slice the unripe green tomatoes into half inch rounds. Aim for slices that feel sturdy in your hand. Too thin and they collapse in the oil, too thick and the centers stay firm. A steady, even cut gives you the best texture.
- Soak the slices in buttermilk while you prepare the coating. Let them sit for a few minutes so the buttermilk can cling to the surface. This helps the dry mixture stick and adds a subtle tang that brightens each bite.
- Mix flour, cornmeal, and kosher salt in a shallow bowl. Blend everything well so you do not get pockets of flour or cornmeal. The salt seasons the crust from the start, which keeps the flavor balanced.
- Warm a cast iron skillet over medium high heat and add oil. Give the skillet time to heat evenly. When a tiny pinch of the flour mix sizzles on contact, you know you are ready to fry.
- Lift each tomato slice from the buttermilk and press it into the dry mixture. Coat both sides thoroughly. Press lightly so the crust sticks, and shake off any extra so the coating cooks into a crisp, even layer.
- Fry the coated slices until both sides turn golden and crisp. Set the slices in the oil gently so you do not disturb the coating. Flip once the bottom deepens in color. They should feel firm and crisp when you lift them with tongs.
- Transfer to a paper towel lined plate and finish with a pinch of sea salt. The paper towel catches any excess oil, and the touch of sea salt boosts the flavor while the tomatoes are still hot.
- Serve immediately with the tarragon buttermilk ranch. Fried green tomatoes taste best when they are warm, crisp, and fresh from the skillet, so bring them to the table right away.
Fried Green Tomatoes with Tarragon Buttermilk Ranch
Recipe Type:
Appetizer
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Servings:
4
Ingredients
- 2 large unripe green tomatoes, sliced ½ -inch thick
- 1 cup buttermilk
- 1/3 cup neutral flavored oil
- ¼ cup all-purpose flour
- ½ cup cornmeal
- 1 tsp. kosher salt
- ¼ tsp. good sea salt, for plating
For the Tarragon Buttermilk Ranch:
- ¼ cup buttermilk
- ¾ cup mayonnaise
- 1 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. chives, minced
- 2 Tbsp. parsley, minced
- 1 scallion, finely chopped
- ¼ tsp. granulated garlic
- ¼ tsp. celery salt
- ¼ tsp. onion powder
- 1 tsp. tarragon, chopped
- 1/8 tsp. black pepper
Instructions
- In a medium sized bowl, soak the tomatoes in the buttermilk and set aside.
- Heat a 12-inch cast skillet over medium-high heat and add oil.
- In a large bowl, mix the remaining dry ingredients, except for the sea salt. Using tongs or a fork, remove the tomato slices from the buttermilk and coat with the cornmeal-flour mixture. Place the tomato slices in the cast iron skillet with the oil and fry until golden brown on both sides.
- Place the fried tomatoes on a paper towel lined plate and sprinkle with finishing salt. Serve immediately with Tarragon Buttermilk Ranch on the side.
Method
- Combine all ingredients and mix well. Refrigerate until ready to use. This dressing can be refrigerated for up to 1 week.
Pairing Fried Green Tomatoes With Wine
ried green tomatoes are a dish full of contrasts—the crisp, golden exterior, the tangy, slightly sour tomato, and the creamy richness of the tarragon buttermilk ranch. Pairing a wine with that combination is about complementing the flavors while keeping the experience refreshing and balanced. That’s where Kendall-Jackson comes in. The Avant Chardonnay we serve is bright and lively, with enough acidity to cut through the richness while letting the freshness of the tomatoes shine. But there’s more to explore in their portfolio.
For those who like a little variety, the Vintner’s Reserve Chardonnay offers a slightly richer, rounder style that works beautifully if you prefer a fuller mouthfeel. If you want to experiment beyond Chardonnay, a crisp Rosé from their line brings subtle fruitiness and an extra layer of brightness, while the Viognier provides a delicate floral and stone fruit note that elevates the tangy flavors of the tomatoes. It’s a chance to play with the balance of richness, acidity, and freshness, making each sip feel intentional. Pairing isn’t just about tradition; it’s about discovering which flavor combinations make your palate perk up. Kendall-Jackson’s wine collection gives you plenty of room to experiment, turning a simple plate of fried green tomatoes into a wine-forward experience that feels both celebratory and approachable.
FAQs
Can I use regular red tomatoes instead of green?
You can, but they won’t have the same tangy bite. Green tomatoes hold up better during frying and give that signature tart flavor.
What’s the best oil for frying?
Neutral oils like canola, vegetable, or grapeseed work best. They let the tomato flavors shine without adding extra taste.
Do I have to soak the tomatoes in buttermilk?
It’s highly recommended. The soak helps the coating stick and adds a subtle richness, but if needed, a quick egg wash can work in a pinch.
Can I make the tarragon buttermilk ranch ahead of time?
Yes! It can be refrigerated for up to a week. Bring it to room temperature before serving for the best flavor.
How do I keep the fried tomatoes crispy?
Serve immediately after frying, and if needed, place them on a wire rack instead of a flat plate so air can circulate and prevent sogginess.
Are there wine pairing alternatives besides Chardonnay?
Yes, try a crisp Rosé for a fruit-forward contrast or a Viognier for delicate floral and stone fruit notes. Kendall-Jackson’s portfolio offers plenty of versatile options.
