My shopping cart
Your cart is currently empty.Continue Shopping
1 cup pancake mix (the just-add-water kind) this one is great and contains no milk or eggs
2 tsp Bluegrass N12, plus more for dusting the tomatoes
1 cup cornmeal
3-4 large and firm green tomatoes
Oil for frying (I prefer high heat sunflower or safflower)
1 cup full fat greek yogurt, labneh, or sour cream (if using sour cream choose one without additives)
1/2 cup finely chopped fresh herbs (I like a mix of parsley, chives, and cilantro)
2 Tbsp mayonnaise
2 tsp lemon juice
Primonition verde hot sauce to taste
Mix together the ingredients for the sauce and refrigerate.
Slice the tomatoes into thick slices (about 1/2 inch), pat dry, and salt and season both sides with Blue Grass N12.
In a skillet heat 1/4" of oil over medium high heat.
Mix the pancake mix, 2 teaspoons Blue Grass N12, and cornmeal together, adding water to obtain a thick batter. Taste and season with salt and optionally some cayenne and/or fennel.
Dip the tomatoes into the batter and add to the pan. Fry in batches, frying each side until crisp, about 3-4 minutes. Add oil as necessary to keep 1/4" in the pan. Drain on paper towels on a wire rack, and serve while still hot with the sauce.
• Try frying other vegetables like fresh peppers, sliced okra, or pickled jalapeños (pictured). It's a great way to use up extra batter.
• If you're feeling like something a bit lighter, try a fried green tomato salad. Or just make the Cajun Remoulade to serve with these fried tomatoes.
• Can't find green tomatoes? Here's a fun recipe using sauerkraut.
Food images and recipe © Christian Leue.
Questions? Contact email@example.com