Sunny Anderson has lived in three countries and 13 states, and believes opening yourself to life's possibilities is a delicious way to live—and cook. Here, she blends Southern and Tex-Mex cooking.

Serves 4


  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt
  • 1/4 cup honey
  • 2 Tbsp. hot sauce
  • Kosher salt
  • 6 tomatillos, sliced 1/2" thick
  • Kosher salt
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1 cup plain breadcrumbs
  • 1 cup fine-milled cornmeal
  • 8 to 10 sprigs fresh thyme, leaves stripped
  • 1 Tbsp. garlic powder
  • 2 Tbsp. chili powder
  • Vegetable or peanut oil


Total time: 40 minutes

To make sauce: In a medium bowl, mix sour cream, yogurt, honey, and hot sauce. Taste and add salt if needed. Refrigerate.

To make tomatillos: Lay tomatillo slices on a plate and season both sides with a pinch of salt; let rest 10 minutes. Pat dry with a paper towel.

Combine flour and a pinch of salt in a shallow dish. Pour buttermilk into a second shallow dish. In a third shallow dish, stir together breadcrumbs, cornmeal, thyme, garlic powder, chili powder, and a pinch of salt. Dredge tomatillo slice in flour, shaking off excess. Dip in buttermilk, then press both sides into breadcrumb mixture. Transfer to a plate. Repeat with remaining tomatillos.

Pour enough oil into a large sauté pan to coat the bottom. Heat over medium-high heat until oil begins to shimmer. Fry coated tomatillo slices in batches, taking care not to crowd the pan, until golden brown, 2 to 3 minutes. Flip and fry until other side is golden, an additional 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. Serve warm with sauce.

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