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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Fried green Tomatoes

Serve up with a bold dash of hot sauce and buttermilk dressing alongside.

Fried Green Tomatoes

Serves 4

1 cup buttermilk

1 teaspoon hot-pepper sauce

3 lb. green tomatoes

1 cup find-grind white cornmeal

1 cup cornstarch

1 teaspoon salt

½ teaspoon cayenne pepper

2 cups vegetable oil for frying

1. In a shallow bowl, combine the buttermilk and pepper sauce and set aside.

2. Core the tomatoes and slice off the very top and bottom of the tomato. Makes

slices 3/8-inch thick. Coat the slices in the buttermilk mixture; cover with plastic

wrap and refrigerate an hour before frying.

3. In a shallow bowl, combine the cornmeal, cornstarch, cayenne pepper and salt.

Dredge the slices in the cornmeal mixture liberally coating each side.

4. Heat the oil in a large sauté pan over medium-high heat until a few cornmeal

grains sizzle when dropped in the oil.

5. Fry the slices in batches until deeply golden, approximately 3 minutes per side.

Transfer the tomatoes to a baking sheet lined with paper towel and allow to drain

briefly. Serve hot.


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