Fried Green Tomatoes with Dill Aioli

A real southern treat

With two green tomatoes from our garden, I made fried green tomatoes. I combined some Italian bread crumbs with yellow cornmeal, and since I didn't have buttermilk, I mixed skim milk and Greek yogurt to coat the tomatoes. It worked. They turned out just fine. 

Before... 

... and after

Fried Green Tomatoes With Dill Aioli

2 green tomatoes, sliced 1/4 inch thick
1 cup skim milk
1/2 cup Greek yogurt
1 cup yellow cornmeal
1 cup Italian bread crumbs
Dash salt and pepper
Flour for dredging
Olive oil for frying

Dill Aioli
1/4 cup mayonnaise
1 Tbsp ketchup
1 tsp horseradish
1 tsp worcestershire sauce
1 tsp lemon juice
Dash hot sauce
1 Tbsp fresh dill

Dredge sliced tomatoes with flour. Dip them in the skim milk and yogurt mixture and coat both sides. Coat them with the bread crumbs and cornmeal mixture. Fry them in oil till golden brown. Sprinkle salt and pepper while hot. Combine all the ingredients for the aioli and mix well. Serve it on the side of the warm fried green tomatoes.


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