From Chef Sean Pharr of Mint Mark and Muskellounge and Sporting Club

Ingredients

2 green tomatoes

Salt

2 eggs

1 cup ap flour

1/2 cup milk or buttermilk

1 cup cornmeal

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon salt

1 teaspoon paprika

3 cups vegetable oil, for frying

Directions

1) Core and slice the green tomatoes into 1/2 inch thick slices. Season the tomato slices with salt and let them rest in the refrigerator for an hour.

2) Mix the eggs and milk together. Combine the cornmeal with garlic powder, onion powder, salt and paprika.

3) Dredge the tomatoes in the flour followed by the egg and milk mixture and finally the seasoned cornmeal. Place on a baking rack or parchment paper and allow to rest until you are ready to fry.

4) In a cast iron skillet or deep sided saute pan, bring the oil to 350 degrees f. Add the tomatoes 3-4 at a time and fry until GBD (Golden Brown Delicious!).

5) Serve with your favorite remoulade!

Stop by the Superette at Mint Mark to pick up a bottle of Apollo’s Praise Grüner Veltliner 2024 to pair with this recipe.

Apollo’s Praise Winery is the passionate endeavor of celebrated Finger Lakes winemakers Kelby James Russell & Julia Rose Hoyle. This bottle shows white pepper, grapefruit pith & fresh sage on the nose. While the palate lives up to expectations as a bright, expressive medium bodied Grüner Veltliner. Zesty & energetic, with a long, stony & herbal finish. This will stand up to the uniquely tart & tangy flavor of Fried Green Tomatoes.