Fried green tomatoes -- a Southern specialty believed to have originally become popular as a substitute for meat or fish during the Depression -- are enjoying a new appreciation by young chefs and cooks.
"Although green tomatoes may be battered or breaded in many different ways, I prefer the old-fashioned way of simply coating the tomato slices in cornmeal and frying them in butter," says Linda Carman editor of "Southern Traditions - 100 Years of Recipes" from the Martha White Kitchens.
"I did discover that I could get more corn meal to stick by dipping the slices in egg white. If you prefer a spicier version, feel free to add your favorite seasonings to the corn meal."
Fried green tomatoes are traditionally served as a side dish, but this recipe with a horseradish sauce makes an interesting appetizer or first course.
Fried Green Tomatoes
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 Martha White® 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 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. Makes 6 servings.