Best 7 Fried Green Tomatoes With Creamy Horseradish Sauce Recipes

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**Fried Green Tomatoes with Creamy Horseradish Sauce: A Southern Classic with a Twist**

Crispy on the outside, tender and juicy on the inside, fried green tomatoes are a Southern classic that's perfect for any occasion. This recipe takes the classic dish to the next level with a creamy horseradish sauce that adds a delightful tang and creaminess. The combination of the sweet and tangy tomatoes, the crispy coating, and the creamy horseradish sauce is simply irresistible. Serve these fried green tomatoes as an appetizer or main course, and they're sure to be a hit. We also include recipes for a classic Southern comeback sauce and a spicy remoulade sauce, so you can choose the perfect dipping sauce for your fried green tomatoes.

Let's cook with our recipes!

PERFECT FRIED GREEN TOMATOES



Perfect Fried Green Tomatoes image

I have been making fried green tomatoes for over 35 years, taught by my grandmother who is from down south. Over the years I have tried and made fried green tomato recipes and this is the one that is perfect. Cajun ranch sauce goes perfect with this crispy on the outside but smooth and creamy on the inside tomato.

Provided by Crystal Bodyroc McGlown

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 40m

Yield 5

Number Of Ingredients 14

4 green tomatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
1 cup all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1 cup buttermilk
1 cup cornmeal
1 teaspoon dried parsley
1 teaspoon paprika
½ teaspoon cayenne pepper
2 cups canola oil, or as needed
½ cup ranch dressing
2 tablespoons Cajun seasoning
2 teaspoons hot pepper sauce

Steps:

  • Season tomato slices with salt and pepper.
  • Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
  • Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel.
  • Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 51.7 g, Cholesterol 8.5 mg, Fat 22.9 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 1876.6 mg, Sugar 7.8 g

BEST FRIED GREEN TOMATOES



Best Fried Green Tomatoes image

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

Provided by Diana Swenson-Siegel

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g

FRIED GREEN TOMATOES WITH HORSERADISH CREAM



Fried Green Tomatoes with Horseradish Cream image

Provided by Guy Fieri

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 large green tomatoes
1 cup white cornmeal
1 cup panko bread crumbs
2 1/2 teaspoons kosher salt, divided
2 teaspoons freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 cup buttermilk
1 cup yogurt, divided
1 cup sour cream
1/4 cup horseradish
1 teaspoon lemon zest
2 tablespoons lemon juice, freshly squeezed
1 quart corn oil, for frying

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 TOMATOES WITH COMEBACK SAUCE



Fried Green Tomatoes with Comeback Sauce image

Green tomatoes come in season once a year and there are so many great things about them. They're firm, crispy and perfect when soaked in brine. They have great flavor and when you fry them, you end up with this crispy, fresh, slightly oily flavor that is amazing with the famous comeback sauce.

Provided by Food Network

Time 4h40m

Yield 4 servings

Number Of Ingredients 19

1 cup mayonnaise
1/3 cup ketchup
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 cup buttermilk
1 tablespoon hot sauce
1 tablespoon fresh lemon juice
1 teaspoon granulated garlic
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
3 to 4 green tomatoes, cut into 1/3-inch-thick slices
Grapeseed oil, for frying
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon dried parsley

Steps:

  • For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
  • For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
  • Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
  • Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
  • Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
  • Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
  • Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.

MARY MAC'S FRIED GREEN TOMATOES WITH HORSERADISH PARMESAN DIPPIN



Mary Mac's Fried Green Tomatoes With Horseradish Parmesan Dippin image

Make and share this Mary Mac's Fried Green Tomatoes With Horseradish Parmesan Dippin recipe from Food.com.

Provided by Darcys Diner

Categories     Vegetable

Time 25m

Yield 12 slices, 6 serving(s)

Number Of Ingredients 15

1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons prepared horseradish
2 tablespoons grated parmesan cheese
1 tablespoon sour cream
1 1/2 teaspoons dry ranch dressing mix
1 1/2 inches vegetable oil (for frying)
1 large egg
2 tablespoons milk
1 teaspoon salt, divided
1/4 teaspoon black pepper
1 cup all-purpose flour
1/4 cup cracker crumb
3 firm medium green tomatoes, cored, cut into 1/4 inch slices
1/4 cup fresh basil, for garnish

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.

Nutrition Facts : Calories 141.7, Fat 2.4, SaturatedFat 1, Cholesterol 34.6, Sodium 464.7, Carbohydrate 24.5, Fiber 1.6, Sugar 3.5, Protein 5.7

FRIED GREEN TOMATO RECIPE



Fried Green Tomato Recipe image

Celebrate the summertime with our Fried Green Tomatoes Recipe. This Fried Green Tomatoes Recipe is served with a cream cheese and horseradish sauce.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 cup flour
1/2 cup cornmeal
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. garlic powder
1/2 tsp. ground black pepper
2 eggs
4 firm green tomatoes, cut into 1/2-inch-thick slices
1/2 cup oil, divided
1/2 cup sour cream
2 Tbsp. KRAFT Prepared Horseradish

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.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

TOMATO AND HORSERADISH SAUCE



Tomato and Horseradish Sauce image

Provided by Pierre Franey

Categories     easy, condiments, sauces and gravies

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 tablespoon red-wine vinegar
3 cups red, ripe tomatoes cut into 1/2-inch cubes, about 3 cups
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons freshly grated or bottled horseradish

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.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 350 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose firm, ripe green tomatoes for frying. Overripe tomatoes will be too soft and will not hold their shape when fried.
  • Slice the tomatoes evenly so that they cook evenly.
  • Coat the tomatoes in a mixture of flour, cornmeal, salt, and pepper before frying. This will help to create a crispy coating.
  • Fry the tomatoes in hot oil until they are golden brown and crispy. Do not overcrowd the pan, or the tomatoes will steam instead of fry.
  • Serve the fried green tomatoes with a creamy horseradish sauce or your favorite dipping sauce.

Conclusion:

Fried green tomatoes are a delicious and easy-to-make appetizer or side dish. They are perfect for summer, when fresh green tomatoes are in season. With a crispy coating and a creamy horseradish sauce, these tomatoes are sure to be a hit at your next party or gathering.

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