Recipe: Fried Green Tomatoes with Cornmeal-yogurt Breading

Sometimes in early summer there are more green tomatoes to be had than red tomatoes, and there is no better solution than this super simple recipe.


  • 5 small green tomatoes
  • 1 cup flour
  • 1/2 cup cornmeal
  • 1/2 cup bread crumbs
  • 1 tsp. sea salt
  • 1/2 teaspoon black pepper
  • 1 cup Greek-style yogurt
  • 1/2 cup olive oil or lard


  1. Thinly slice tomatoes. Place on a plate, and set aside.
  2. On another plate, mix flour, cornmeal, bread crumbs, salt and pepper. Spoon yogurt onto a third plate.
  3. In a small skillet, heat the oil until it pops when water is flicked into it.
  4. Begin breading the tomato slices by dipping them first in the yogurt, then in the flour mixture.
  5. Use tongs to slip breaded tomatoes into hot oil, adjusting the temperature if needed. Once the breading on the tomatoes begins to turn golden, turn them, cook for 2 more minutes, and then remove from pan. Place the cooked tomato slices on a paper-towel lined plate to drain and cool.
  6. Salting the tomato slices a little more while they cool will make the breading crispier.

At A Glance

PREP: 20 minutes
COOK: 10 minutes
TOTAL: 30 minutes