MARY MAC’S TEA ROOM
224 Ponce de Leon Ave. NE, Atlanta. 404-876-1800, www.marymacs.com
Q: On a recent visit to Mary Mac’s Tea Room for a family dinner, I had fried pork chops and fried green tomatoes with a dipping sauce. I would love to fix these dishes for my family at home. Can you help me with the recipes for these items? Thanks for your help. — Winifred Rodd, Riverdale
A: The recipe for the fried green tomatoes was easy to find. It’s published in “Mary Mac’s Tea Room: 65 Years of Recipes From Atlanta’s Favorite Dining Room” (Andrews McMeel Publishing, $27.99) by John Ferrell, owner of Mary Mac’s Tea Room. General manager Kevin Travis filled in with the recipe for the dipping sauce. Perhaps we’ll get the recipe for the fried pork chops another day.
This classic summer dish is even easier to prepare these days because green tomatoes are widely available from your garden, at farmers markets and the local grocery store. If you end up with any leftover sauce, it will be perfect to dress your next salad.
Mary Mac’s Fried Green Tomatoes
Hands on: 25 minutes Total time: 25 minutes Serves: 6
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons prepared horseradish
2 tablespoons grated Parmesan
1 tablespoon sour cream
11/2 teaspoons dry ranch dressing mix
Vegetable oil
1 large egg
2 tablespoons milk
1 teaspoon salt, divided
1/4 teaspoon black pepper
1 cup all-purpose flour
1/4 cup cracker crumbs
3 firm medium green tomatoes, cored, cut into 1/4-inch slices
Fresh basil, for garnish
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.
Per serving: 318 calories (percent of calories from fat, 68), 5 grams protein, 21 grams carbohydrates, 2 grams fiber, 25 grams fat (4 grams saturated), 42 milligrams cholesterol, 584 milligrams sodium.
