In a small mixing bowl combine the yogurt, kosher salt and dill. Whisk until well incorporated and set aside.

Remove the stems and cut the green tomatoes into 1/2 inch slices. Each tomato should yield about 2-3 slices.

Pat the tomatoes dry with a paper towel. Moderately season both sides of the tomatoes with kosher salt.

In a small, wide mixing bowl combine the cornmeal, and spices. Make sure to set up the bread station by gathering the flour and beaten eggs in separate bowls.

Bread the tomato slices by first coating each slice in the flour, then dip in the beaten eggs, and finally the seasoned corn meal. Make sure each tomato is well coated. Shake off any excess cornmeal and transfer the tomatoes to a plate.

Add the oil and preheat the pan to 375°F/190°C (medium-high). Use a thermometer to measure when the oil reaches 350°F/175°C, then you are ready to fry.

Carefully place 4 tomatoes in the pan and fry for 2-3 minutes or until the sides begin to brown.

Flip the tomatoes and cook for 2- 3 minutes or until the sides beging to brown.

Carefully transfer the fried tomatoes from the pan to a paper towel lined tray or plate and season with a bit of salt over them. Continue frying all the breaded tomatoes. Once all tomatoes are cooked, turn off the heat.

Cut each tomato slice in half then transfer them to a plate. Serve with a dollop of yogurt, garnish with dill and enjoy while warm.