Fried Green Tomatoes with Skordalia Sauce

Preparation info

  • Difficulty


  • Serves

    4 to 6

    as a side dish

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here's an excellent midsummer dish of sliced green tomatoes dusted with flour, then fried until tender inside and crusty on the outside. The fried tomatoes are served with a dollop of rich, garlicky Greek skordalia sauce, with some verjus added for tartness.

This dish comes from the town of Pelion in central Greece. Here the sauce is made in a large mortar—pounded until smooth, yet still light and foamy. Most skordalia sauces are enriched by potatoes, walnut, or almonds; this summer version is much lighter, perfect for fried food. The sauce is easy to make and best left to mellow overnight, so be sure to plan ahead. It will keep a few days in the refrigerator, ripening each day.


  • Skordalia Sauce
  • 2 pounds hard green tomatoes (about 4 medium)
  • ½ cup whole wheat or graham flour
  • ½ cup (all-purpose) flour
  • Salt and freshly ground pepper
  • Pinch of sugar
  • 1 to 1½ cups vegetable oil, for frying


  1. Make the skordalia sauce and refrigerate it overnight.
  2. Wash and stem the green tomatoes. Cut into slices 3/8 inch thick. There should be 16 to 18 slices.
  3. In a shallow bowl, mix the whole wheat and all-purpose flours with a sprinkling of salt, pepper, and sugar.
  4. Heat the oil in a large heavy skillet over medium-high heat. Dredge the tomato slices in the seasoned flour, coating both sides completely and shaking off the excess. Working in batches, fry the tomatoes, turning once, until lightly browned and crispy, about 3 minutes on each side.
  5. Remove the tomatoes to a cake rack set over paper towels to drain. Season with salt and pepper. Arrange the skordalia sauce in the center of a large, round, shallow serving dish and overlap the tomato slices upright around the side.