Fried Zucchini and Green Tomato with a Garlic yogurt sauce

Even with this dry heat we are still getting some great produce at the market! This is do to the extra hard work that is put in by the farmers, it is truly amazing the work they put in to providing us with fresh produce! This is great snack, served hot or room temperature. Using the FairHaven Farm garlic is so delightful in this recipe, I got the zucchini from Herkimer ARC and the tomato from the Lapps.

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How about a zucchini sandwich, grab some fresh bread from Jcookies, slice and lightly butter one side,  add some of you favorite melting cheese, like maybe the JFF Esperanza. Or how about a fried green tomato for breakfast, serve on top of tomato ham (or bacon) and a poached egg. Veggies for breakfast!!


1 zucchini
3 med green tomatoes
1 c corn meal
s/p
1/4 tsp cayenne pepper (to taste)
2 eggs
oil for frying

1/2 plain yogurt
2 garlic cloves, minced

Stir together the garlic and yogurt, season with s/p, a couple of hours before you'll be using, refrigerate. Bring to room temperature before serving.

Thinly slice the zucchini and tomato, about 1/4". Have 2 plates: place cornmeal on one and season with s/p and cayenne pepper, stir to combine. On second plate, lightly beat eggs.

Heat a skillet over medium heat, add enough oil to have about 1" or so.

Dip both sides of zucchini into egg, drain off excess then dredge through the corn meal, on both sides. Repeat until all zucchini has been done and do the same for the tomato.

When oil is hot, carefully fry zucchini, about 1-2 minutes per side(.Adjust heat as not to burn) Drain on paper towel.

Optional: sprinkle with some Parmesan cheese, while hot from the pan.