Fried Green Tomatoes with Créme Fraiche and Ossetra Caviar Paired with an Artet Americano. 

Made By  Mary Pope of our #HowICaviar Community 

Ingredients

• 3 or 4 Medium or large green tomatoes, sliced ¼” thick
• 2 Cups Panko breadcrumbs
• ½ Cup Corn meal
• 1 Cup All Purpose flour
• 1 Cup Buttermilk
• 1 Large egg, beaten
• 1 tsp Garlic powder
• 1 tsp Onion powder
• ¼ tsp Sea salt
• ¼ tsp Pepper (or Cayenne pepper)
• Crème Fraiche
• Pearl Street Ossetra Caviar
• Vegetable or neutral oil for frying

Directions

• Season sliced green tomatoes with salt and pepper.
• In a medium bowl, combine panko, corn meal, garlic powder, onion powder, salt, & pepper.
• In a separate bowl, combine buttermilk and beaten egg. Season with salt & pepper.
• Place flour in a separate bowl, and season with salt and pepper.
• Dip sliced tomatoes first in the flour, then the buttermilk & egg mixture, and then the Panko & corn meal mixture.
• Pan fry or deep fry the tomatoes in vegetable oil until golden brown and crispy. Transfer to paper towels to remove excess oil. Place on a wire rack, salt lightly.
• To serve, top with crème fraiche and Pearl Street Ossetra Caviar

Pair With: Artet’s Kind of Highball

Ingredients

• Artet 1.5 oz

• Lyre's Dry N.A. Vermouth 1.5 oz

• Soda Water

• Lemon Twist

• Highball glass

Directions

• Add Artet and Lyre’s to a highball glass

• Add ice and top with soda water

• Finish with a lemon twist

Learn More About Our Partnership with Artet Here.