Unripe green tomatoes coated in a thin flour crust, fried, and served with garlicky yogurt sauce, one of the beloved seasonal vegetable dishes of Aegean cuisine. Can also be eaten as a snack.
Wash the green tomatoes and slice them medium-thick, salt lightly, and let rest for 5 minutes.
Coat the slices in flour, then in beaten egg, and fry in hot oil until golden brown on both sides.
Mix the yogurt with crushed garlic.
Drain the fried tomatoes on paper towel and serve with the garlicky yogurt. Important: serve the tomatoes while hot, as they lose their crispness once cooled.
Important: Coat the tomato slices in flour right before frying; coating them too early lets the flour absorb moisture and lose its crispness. Allergen: contains flour, egg, and yogurt (dairy product).
If you lightly salt the green tomatoes and let them sit for a few minutes, they release their excess water and absorb less oil while frying.
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