Fried Green Tomatoes with Yogurt Dill Sauce

A branch, heavy with green tomatoes, fell off my plant the other day.  I took it as a sign that I was to make fried green tomatoes.  Now that I’ve tried them, I want to go pick some more tomatoes before they ripen so I can make some more.

What you need:

a few green tomatoes

1/4 cup fine bread crumbs




olive oil

For the sauce:

plain yogurt

fresh dill

What you do:

1.  Slice tomatoes about 1 & 1/2 to 2 cm wide.

2.  Crack the egg into a medium-sized bowl and mix with a fork.  In another bowl, place the breadcrumbs, salt and pepper.

3.  Coat each tomato slice in egg, then breadcrumbs.  You’ll need to turn them over a few times, and press the breadcrumbs down a little to get a thicker coating on.

4.  Heat a frying pan to medium, then add a little olive oil.  When it’s hot, add the tomatoes.  Cook them for a few minutes on each side.

5.  While they are frying, mix up the yogurt and a little dill in a small bowl. I prefer yogurt that isn’t low-fat; the flavour is better, and I don’t feel the need to add sugar.

Enjoy them hot with a little sauce on the side.

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