Real Southern Fried Green Tomatoes

If you know anything about Southern cooking, then you know there is a special time of the year when fried green tomatoes are a menu must-have. We were treated to this simple, yet iconic dish by none other than our own Georgia woman, Andrea Creato.  This southern staple just sings the song of summertime with a perfect balance of tart green tomato & fried-salty savoriness. The crunch and the spice is soul-satisfyingly delectable! We paired this special taste of summer with our Rose ’19, the bright fruity notes complemented the unripe tomato while the crisp acidity and dewy minerality played well with the fried element.  Our team agreed that the Brut Rose would also have been a phenomenal choice as well (think about that salty crunch with those bubbles- a match made in pairing heaven!). This dish is easy with simple ingredients most everyone keeps in the pantry, so snag a few of those green tomatoes from the garden, grab a skillet & get fryin’!
 
Ingredients

• 2-3 medium sized firm green tomatoes
• 1 cup all purpose flour
• 1/2 Tbsp paprika
• 1/2 Tbsp cayenne pepper (optional)
• 1 Tbsp garlic powder
• 1/2 cup milk
• 1 egg
• 1/2 cup cornmeal
• 1/3 cup bread crumbs
• 1 cup vegetable oil

 
Directions

1. Heat the oil in a cast iron skillet and heat to 375 degrees.
2. Slice the green tomatoes into 1/4 in. slices
3. Set out 3 separate bowls. In the first bowl, combine the flour, paprika, cayenne pepper, garlic powder and a pinch of salt. In the second bowl, whisk the milk and egg together. In the third bowl, combine the cornmeal and bread crumbs.
4. Dredge the tomato slices in the flour, then the egg mixture, then the cornmeal mixture making sure the tomato is completely coated.
5. Fry the tomatoes in a cast iron skillet for 2-4 minutes per side until golden brown. Depending on the size of the skillet, only fry 3-4 tomato slices at once to avoid overcrowding.
6.  Place tomatoes on a cooling rack or a plate covered in paper towels and give a light sprinkling of salt to season.

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