Fried Green Tomatoes with Creamy Horseradish Sauce
Sauce:
1 (8-oz.) container sour cream (about 1 cup)
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
salt and freshly ground pepper to taste
Tomatoes:
3 to 4 green tomatoes
salt
1 egg white
1 cup Self Rising Corn Meal Mix
1/2 cup butter or margarine
1 teaspoon pepper
In small bowl, combine all sauce ingredients; mix well. Cover and refrigerate.
Slice tomatoes about 1/2" 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 tbls 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.
6 servings
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