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!

Fried Green Tomatoes

Author
Christian Leue
Servings
4
Category
Snack

Ingredients

  • 2/3 cup pancake mix (the just-add-water kind) this one is great and contains no milk or eggs
  • 1 Tbsp Bluegrass N12, plus more for dusting the tomatoes
  • 2/3 cup fine cornmeal
  • Optional: ground fennel, cayenne
  • 3-4 large and firm green tomatoes
  • Salt
  • 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

Directions

  1. Mix together the ingredients for the sauce and refrigerate.
  2. Slice the tomatoes into thick slices (about 1/3 - 1/2 inch), pat dry, and salt and season both sides with Blue Grass N12.
  3. In a skillet heat 1/4" of oil over medium-high heat.
  4. Mix the pancake mix, 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.
  5. 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.

Related Products

Back to blog