Fried Green Tomatoes With Creamy Horseradish Sauce Recipes

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

OVEN FRIED GREEN TOMATOES

Steps:

• Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
• Combine the almond flour, onion powder and garlic powder and set aside.
• Whisk both eggs in a separate bowl and set aside.
• Dip one tomato slice at a time in the egg and then in the almond flour mixture. Flip to coat both sides.
• Place the tomato slice on the baking sheet and repeat with the remaining tomato slices.
• Season with salt and pepper.
• Bake for 30-35 minutes, flipping about halfway through.
• While the tomato slices are baking, combine the mayonnaise and prepared horseradish.
• Remove the green tomatoes from the oven and serve with horsey sauce.

TOMATOES WITH HORSERADISH SAUCE

Steps:

• Coat a large skillet with refrigerated butter-flavored spray. Heat skillet over medium heat. Add tomato slices; cook for 2-3 minutes on each side or until edges begin to brown. In a small bowl, whisk the mayonnaise, cream and horseradish. Spoon over tomatoes. Sprinkle with parsley.

TOMATO AND HORSERADISH SAUCE

Steps:

• Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
• Add the vinegar and stir. Add the tomatoes, salt and pepper. Bring to a boil and simmer about 5 minutes. If freshly grated horseradish is used, add it. If bottled horseradish is used, press it in a fine sieve and discard the liquid. Add the horseradish to the sauce and stir.

MARY MAC'S FRIED GREEN TOMATOES WITH HORSERADISH PARMESAN DIPPIN

Steps:

• To make the sauce: In a small bowl, whisk together mayonnaise, buttermilk, horseradish, Parmesan, sour cream and ranch dressing mix. Cover and refrigerate until ready to serve. Can be made up to 1 week in advance.
• To make the tomatoes: In a large skillet or Dutch oven, heat 1/2-inch oil over medium-high heat until it reaches 350 degrees. Line a plate or wire rack with paper towels.
• While oil is heating, in a pie plate, whisk egg, then whisk in milk, 1/2 teaspoon salt and pepper.
• In another pie plate, combine flour, cracker crumbs and remaining 1/2 teaspoon salt. Dip tomato slices into egg mixture, turning to coat. Dredge both sides of tomato slices in flour mixture and shake off excess flour. Carefully place tomato slices into hot oil. Do not crowd the pan. Fry until golden brown, turning once, about 4 minutes per side. Drain on paper towels and serve immediately with sauce. Garnish with basil, if desired.

FRIED GREEN TOMATOES WITH CREAMY HORSERADISH SAUCE

Steps:

• In small bowl, combine all sauce ingredients; mix well. Cover and refrigerate.
• Slice tomatoes about 3/8-inch thick. Sprinkle lightly with salt. In shallow dish, beat egg white with fork. Place corn meal mix on plate or in shallow dish.
• In large skillet over medium-high heat, melt 2 tablespoons butter. Dip tomatoes in egg mixture, then in corn meal mix to coat. Add tomato slices to skillet in single layer.
• Cook over medium-high heat until golden brown; turn and cook until browned on other side.
• Drain on paper towels.
• Repeat with remaining ingredients, adding butter as needed.
• Serve warm with Horseradish Sauce.

FRIED GREEN TOMATOES WITH HORSERADISH CREAM

Steps:

• Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain.
• Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl.
• In a second shallow bowl, combine the buttermilk and half of the yogurt.
• Meanwhile, combine the sour cream, remaining yogurt, horseradish, lemon zest, lemon juice and 1/2 teaspoon of the salt to make the horseradish cream. Cover and refrigerate until serving.
• Heat the oil in a cast iron pan to 365 degrees F.
• Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the panko mixture and repeat until all the tomato slices have been coated.
• Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with remaining salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream.

FRIED GREEN TOMATO RECIPE

Steps:

• Combine flour, cornmeal, cheese and dry seasonings in shallow dish. Whisk eggs in separate shallow dish until blended.
• Cover baking sheet with parchment. Dip tomato slices, in small batches, into flour mixture, turning to evenly coat both sides of each slice with flour mixture. Gently shake off excess flour mixture. Dip tomatoes into eggs, then back into flour mixture, turning to evenly coat both sides of each slice with each ingredient.
• Heat 1/4 cup oil in large skillet on medium-high heat to 375ºF. Add tomatoes, in batches; cook 3 to 4 min. on each side or until lightly browned on both sides, adding remaining oil as needed. Drain on paper towels.
• Mix sour cream and horseradish until blended. Serve with tomatoes.