Fried Green Tomatoes With Horseradish Cream
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
42
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 large
Green Tomatoes1 cup
Panko Bread Crumbs2.5 tsps
Kosher Salt (divided)1 tsp
Cayenne Pepper1 cup
Buttermilk1 cup
Yogurt (divided)1 cup
Sour Cream1 cup
Horseradish1 tsp
Lemon Zest2 tbsps
Lemon Juice (freshly squeezed)Directions:
1
Watch how to make this recipe
2
Wash, dry and slice the tomatoes into 3/8-inch thick
3
Transfer the tomatoes to a paper towel to drain
4
Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl
5
In a second shallow bowl, combine the buttermilk and half of the yogurt
6
Meanwhile, combine the sour cream, remaining yogurt, horseradish, lemon zest, lemon juice and 1/2 teaspoon of the salt to make the horseradish cream
7
Cover and refrigerate until serving
8
Heat the oil in a cast iron pan to 365 degrees F
9
Dip the sliced tomatoes in the buttermilk mixture and shake off any excess
10
Press them into the panko mixture and repeat until all the tomato slices have been coated
11
Carefully lower the battered slices, in batches, into the hot oil
12
Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain
13
Sprinkle them with remaining salt while they are still hot
14
Arrange them on a serving platter and serve immediately with the horseradish cream