My grandma (Mudgie) was born in Macon, Georgia. A southern peach and very much a lady. She's the youngest of three and the only girl. So, mixed in with the lade-like attributes is the proficiency of precisely shooting a sling shot. As well as climbing to the top of a tree faster than any dang boy around.
She certainly didn't have an idyllic childhood but she did have many, many glimpses of wonderful. Often these wonderful times came around the dinner table with her mother and aunts. And especially with her grandparents. Good food, good conversations, happy times.
It's very easy to understand why so many of our best family moments have been centered around a meal.
Mostly considered an indulgent comfort food now, fried green tomatoes were a dinnertime staple this time of year in my grandma's southern home. Because nothing went to waste, when the abundance of tomatoes overtook them, tomato dishes were made in every conceivable form. Frying a tomato didn't seem to much of a stretch. However, a ripe tomato just wouldn't cut it. A firm, less juicy green tomato was just the ticket.
Fried green tomatoes. A delicious delicacy.
Serve these crispy fried tomatoes with a punch of flavorful heat. Horseradish sauce. Yum! You won't be disappointed. Enjoy!
Here's the recipe:
Fried Green Tomatoes with Horseradish Sauce
Fried Green Tomatoes
4-5 medium green tomatoes
1/2 C milk
3/4 C flour
3/4 C corm meal
1 t salt
1/2 t pepper
1/2 t garlic powder
1/2 t granulated onion
pinch red chili pepper
oil for frying
Warm a small skillet or cast iron pan over medium heat. Cover the bottom of the pan with about 1/4" of oil.
Next, you'll need three shallow bowls to prepare your production line for coating the tomatoes. The first bowl should contain just your flour. In the second bowl, whisk together your milk and eggs. And in the final bowl, combine your corm meal, salt, pepper, garlic powder, granulated onion and a pinch of chili oil. Clean and slice your tomatoes, about 1/4" thick, and you're ready to go.
Dredge your tomato slices first in your flour. Next, dunk into your egg mixture. Finally, coat your tomatoes with the corn meal mixture and carefully place into the pan to fry. Fry in batches and don't over crowd the pan. Fry each side until lightly browned. Place finished tomatoes on paper towels to drain.
Enjoy plain or slather on the Horseradish Sauce!
1/2 C sour Cream
2 T ground horseradish
1/2 t salt
1/4 t pepper
1/4 t garlic powder
1/4 t granulated onion
2 t chopped chives
Combine all ingredients in a bowl and stir thoroughly. Adjust seasonings to taste. Serve with warm Fried Green Tomatoes.