When I visited relatives in NC last year, every restaurant we went to was out of this appetizer, so I decided to try my hand at making it. After a few missteps, I think they turned out pretty good. Now I can make them anytime I want!
Choose firm green tomatoes, just ready to change color (a little pinkish around the stem).
Slice tomatoes into 1/2 inch slices, discarding the tip & the stem sections. Place slices in bowl until done cutting all the tomatoes. Set aside while mixing breading & egg wash.
In a medium bowl, mix together all dry ingredients.
In a second bowl, mix together egg whites & tabasco sauce. Stir to combine, but don't whip your egg whites.
Using the 'wet hand, dry hand' method, put 1 or 2 tomato slices into the egg wash then the corn meal, coating thoroughly. Place coated tomatoes onto a wire rack until all slices are coated.
Heat oil on medium-high heat. Fry a few tomatoes at a time for 3 to 3 1/2 minutes, until golden brown. Flip and fry for an additional 3 to 3 1/2 minutes (golden brown). Place on wire rack to drain (I put paper towels under the wire rack).
Allow tomatoes to cool for 2 - 3 minutes & serve with dipping sauce.
DIPPING SAUCE: Stir together dressings & horseradish, & serve on the side. Refrigerate leftovers.