Extra-Crispy Fried Green Tomatoes and Tarragon Remoulade

By Christina McKeough, Graft Wine + Cider Bar, Watkins Glen

Using panko instead of traditional breadcrumbs gives these tomatoes an extra crunch, which is incentive enough to make this recipe a staple for your end-of-season tomatoes that never ripened. Moreover, this is a perfect appetizer, which means it pairs well with a glass of local bubbles. The crispness of the Atwater 2013 Blanc de Blanc, made with 100% estate Chardonnay, serves as a nice partnership to this dish.

Fried Green Tomatoes

  • 3 green tomatoes, sliced into 1/4-inch rounds
  • Kosher salt
  • Fresh cracked black pepper
  • 1 cup flour
  • 2 cups panko breadcrumbs
  • 2 eggs, whisked
  • 1 cup canola oil or other neutral oil with a high smoke point

Lightly season the sliced tomatoes with salt and pepper. Begin the standard breading procedure by setting up 3 shallow plates with the flour, the egg and the panko. Dredge a tomato in the flour, then the egg, then the panko, making sure each tomato is well coated. Place the breaded tomatoes in a single layer on a sheet pan. Heat about ½ cup oil in large cast-iron skillet. When hot, add tomatoes in batches. Brown on both sides, about 4 minutes a side. Add more oil to your pan as you go, if needed. You can keep tomatoes warm in a low oven as you fry them. Season with a little more salt and pepper before serving.

Tarragon Remoulade

  • 1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tablespoon sweet paprika
  • 1 teaspoon cayenne
  • Zest of 1 lemon
  • 1 bunch fresh tarragon leaves, chopped
  • 2 tablespoons capers, chopped
  • Salt to taste

Whisk everything together until combined and serve


This recipe was featured in our Wine 2018 Issue 

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