*INGREDIENTS
+Dip
°125 ml (1/2 cup) mayonnaise
°60 ml (1/4 cup) plain Greek yogurt
°5 ml (1 tsp.) paprika
°5 ml lemon juice
°1 clove garlic, finely chopped
°Tabasco sauce, to taste
°Tomatoes
°30 g (1/4 cup) corn flour
°2.5 ml (1/2 tsp) salt
°2.5 ml (1/2 tsp) sugar
°1 ml (1/4 tsp) dried thyme
°0.5 ml cayenne pepper
°0.5 ml (1/8 tsp) paprika
°2 eggs
°60 g breadcrumbs
°2 green tomatoes, cut into 1 cm (1/2 in.) thick slices
°Vegetable oil for cooking
*PREPARATION
+Dip
In a bowl, mix all the ingredients. Refrigerate until ready to serve.
Tomatoes
In a deep plate, combine corn flour, salt, sugar and spices. Beat the eggs in a second deep plate and place the breadcrumbs in a third plate.
Coat the tomatoes with the flour mixture. Dip them in the eggs and press them in the breadcrumbs to coat them well.
In a large skillet over medium-high heat, heat the oil (make sure you have at least 1/2 inch of oil in the bottom of the pan while the tomatoes cook). Fry half the tomatoes at a time in the oil for about 2 minutes on each side or until golden brown. Drain on absorbent paper. Lightly salt. Let cool.
Serve the fried tomatoes with the dip and raw vegetables, if desired.
Enjoy !
