It's the end of tomato season in most places, and if you grew any yourself, you may have green ones left that will never ripen. This is one of my very favorite ways to eat them. I've also created a new sauce I call Mean Green, using Primonition, a fantastic verde sauce from our friends at Primo's Peppers, which is now available in our pantry!
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.
Recipe Note
Variations & Ideas
• 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.
