Fried Green Tomatoes with Horseradish Mayonnaise
Makes 4 Servings
‡ cup mayonnaise
1 to 2 tablespoons horseradish
2 large green tomatoes
1 egg, beaten with 1 tablespoon milk
Salt and freshly ground black pepper to season
Flour, to dust
‡ cup dry unseasoned breadcrumbs
2 tablespoons cornmeal, medium grind preferred
Vegetable oil, for frying
Combine the mayonnaise and horseradish and refrigerate until needed.
Slice the tomatoes into ‡-inch thick slices. Place the flour in shallow bowl. Place the egg mixture in a shallow bowl. Combine the Salt, pepper, breadcrumbs and cornmeal and place in a shallow bowl.
Place a heavy skillet over medium high heat and add ‡-inch oil. Allow to heat for 3 to 4 minutes or until a few breadcrumbs scattered over the top sizzles. Dust the tomatoes in the flour. Coat with the egg mixture. Dredge in the breadcrumb mixture. Fry in the hot oil until golden brown. Drain on paper towels.
Serve warm with horseradish mayonnaise.
Makes 4 Servings
‡ cup mayonnaise
1 to 2 tablespoons horseradish
2 large green tomatoes
1 egg, beaten with 1 tablespoon milk
Salt and freshly ground black pepper to season
Flour, to dust
‡ cup dry unseasoned breadcrumbs
2 tablespoons cornmeal, medium grind preferred
Vegetable oil, for frying
Combine the mayonnaise and horseradish and refrigerate until needed.
Slice the tomatoes into ‡-inch thick slices. Place the flour in shallow bowl. Place the egg mixture in a shallow bowl. Combine the Salt, pepper, breadcrumbs and cornmeal and place in a shallow bowl.
Place a heavy skillet over medium high heat and add ‡-inch oil. Allow to heat for 3 to 4 minutes or until a few breadcrumbs scattered over the top sizzles. Dust the tomatoes in the flour. Coat with the egg mixture. Dredge in the breadcrumb mixture. Fry in the hot oil until golden brown. Drain on paper towels.Serve warm with horseradish mayonnaise.
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