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Some things were just meant to be fried. Okay, most everything was meant to be fried but green tomatoes are near the top of the list. Now if you really want to take your fried green tomatoes to the next level, try topping them with a delicious cheese like Délice de la Vallée or a nice fromage blanc.
Want to make this classic even better? Well of course you do, that’s why you’re here! Try pairing this fried green tomatoes with fromage blanc with our Kendall-Jackson Sauvignon Blanc! The flavors work together so perfectly that you won’t know what your mouth wants more of — the wine or the tomatoes! The good news is there isn’t a wrong answer.
Serve this simple dish at your next dinner party or for a quick mid-day lunch.
Key Ingredients
Fried green tomatoes may look fancy on the plate, but the ingredient list is refreshingly short. That's the beauty of this dish.
Here's what each ingredient brings to the party:
- Green tomatoes: Firm, tart, and just this side of ripe. Their acidity is exactly what makes this dish sing.
- Buttermilk: The unsung hero. It tenderizes the tomatoes and helps that cornmeal crust cling on for dear life.
- Cornmeal and flour: The dynamic duo behind that signature golden crunch. Cornmeal brings the texture, flour brings the structure.
- Kosher salt and black pepper: Simple seasoning, big payoff. Don't skip it.
- Rice oil: Neutral, high smoke point, and it lets the tomato flavor stay front and center. Any neutral oil will do the trick.
- Finishing sea salt: A little sprinkle right out of the pan makes all the difference.
- Fromage blanc: Creamy, tangy, and just a touch sweet. It cools everything down and balances the crunch beautifully.
- Trout caviar and purslane (optional): For when you're feeling a little extra. And honestly, why not?
How to Make Fried Green Tomatoes
Good news: this dish comes together faster than you'd think. Here's the quick rundown before you dive into the full recipe below.
- Soak the tomatoes. Give those green tomato slices a nice buttermilk bath for at least 30 minutes.
- Mix your dredge. Whisk together the flour, cornmeal, salt, and pepper in a shallow bowl.
- Coat and shake. Pull the tomatoes out of the buttermilk and press them into the cornmeal mixture until fully coated.
- Fry to golden. Heat your oil in a cast iron skillet and fry the slices in batches until crispy and golden brown on both sides.
- Drain and season. Rest them on a paper towel and hit them with a little finishing salt while they're still hot.
- Top and serve. Plate them up, add a dollop of fromage blanc, garnish with caviar and purslane if you're feeling fancy, and pour the Sauvignon Blanc.
That's it. Crispy, tangy, creamy, and ready in under an hour.
Fried Green Tomatoes with Fromage Blanc Recipe
Recipe Type:
Appetizer
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Servings:
4
Ingredients
- 2 large unripe green tomatoes, sliced ½-inch thick
- 1 cup buttermilk
- ½ cup all-purpose flour
- ½ cup cornmeal
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- 2 Tbsp. rice oil (or other neutral flavored oil)
- ¼ tsp. good sea salt
- ¼ cup Vermont Creamery Fromage Blanc or equivalent (we suggest Délice de la Vallée)
- 1 ounce trout caviar, for garnish (if you’re feeling fancy)
- 1 ounce purslane, picked
Instructions
- In a medium size bowl, soak the tomatoes in buttermilk for at least 30 minutes (can also be soaked overnight).
- In a large bowl, mix the flour, cornmeal, kosher salt and pepper. Using tongs or a fork, remove the tomato slices from the buttermilk and coat with the cornmeal-flour mixture.
- In a 12-inch cast iron skillet, add oil and heat over medium-high heat. Place the tomato slices in the cast iron skillet, in batches, and fry until golden brown on both sides.
- Place the fried tomatoes on a paper towel lined plate and sprinkle with finishing salt. Place fried green tomatoes on a serving plate and garnish with cheese, caviar and purslane. Serve immediately.
- Serve with Kendall-Jackson Vintner's Reserve Sauvignon Blanc
Best Wine Pairings for Fried Green Tomatoes
Fried, tangy, and crowned with creamy cheese, fried green tomatoes are practically begging for a crisp glass of white wine. You want something bright, refreshing, and acidic enough to cut through the richness of the fry without stealing the spotlight.
Our top pick? Kendall-Jackson Vintner's Reserve Sauvignon Blanc. Its zesty citrus notes, subtle tropical fruit, and lively acidity are a natural match for the tomato's tang and the fromage blanc's creaminess. Every bite gets a little brighter, every sip a little more crisp. It's the kind of pairing that makes you slow down and savor.
If you're feeling like exploring, here are a few other crowd-pleasers that play nicely with fried green tomatoes:
- Chardonnay (unoaked or lightly oaked): A brighter style keeps things fresh without weighing down the dish.
- Sparkling wine: Those bubbles are basically built to scrub away fry-day richness.
- Rosé: A dry, crisp rosé brings fruit-forward charm and just enough acidity to keep up.
At the end of the day, high-acid whites are your best friend here. And if you're pouring the Vintner's Reserve Sauvignon Blanc? You really can't go wrong.
