Fried Green Tomatoes with Horseradish Cream

Total Time:
30 min
15 min
15 min

4 servings

  • 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
Watch how to make this recipe.
  • 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.

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