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RECIPE: FRIED GREEN TOMATOES WITH CORNMEAL-YOGURT BREADING

Recipe: Fried Green Tomatoes with Cornmeal-yogurt Breading

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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.


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Heirloom Yogurt Starter Culture

Yogurt Heirloom Yogurt Starter Cultures

Heirloom Yogurt Starter Culture

$17.99

Our Heirloom Yogurt Starter Variety Pack is perfect for beginners! It doesn't require the use of a yogurt maker and can culture right on your countertop - just add milk. 

For this variety pack, we’ve carefully collected three of our favorite Scandinavian yogurt strains - simple, rich, drinkable Piima; mild, creamy Viili; and honey-scented Matsoni.

Try them all and find what you like best!


Grey Celtic Sea Salt







INGREDIENTS:

  • 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


INSTRUCTIONS:

  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.


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