Sides/Fried Green Tomatoes
| A: | 3 green tomatoes, cored and cut into 1/4" slices |
| 1/2C milk | |
| 2T plain yogurt | |
| B: | 1/4C plain yogurt |
| 1 lemon juice | |
| salt and pepper | |
| C: | 1/2C cornmeal, good-quality medium coarse |
| 1t chili powder | |
| 2t salt | |
| 1/2t black pepper | |
| 1T cumin | |
| 4t lemon zest | |
| D: | 1/2C oil |
| E: | peas or green beans, blanched and julliened |
| 1. | Combine (A) and coat. Set aside for 10-15 minutes. |
| 2. | Combine (B) and whisk well to make lemon cream sauce, set aside. |
| 3. | In shallow bowl, mix (C). Remove tomatoes from yogurt milk, shake off and drdge in (C), then fry 3-4 minutes per side in (D) over medium high heat. |
| 4. | Remove from fry pan to paper-lined plate and garnish with (E). Service with lemon cream sauce. |
Servings: 4