Green tomatoes fried in olive oil with herby yogurt By Seamus Mullen

Ingredients

• 2 large green tomatoes, cut into ½” thick slices
• ¼ cup cassava, rice or AP flour
• 2 eggs, lightly beaten
• 1 cup of bread crumbs
• 1 cup extra virgin olive oil from Spain for frying
• 1 cup labne or full-fat plain yogurt
• 1 clove garlic, grated on a microplane
• 4 TBSP extra virgin olive oil from Spain
• Juice and zest of 1 lemon
• Sea salt and fresh pepper to taste
• 1 TBSP chopped tarragon