Crispy Fried Green Tomatoes
Late Spring at the farmers market gets the gastric juices screaming. The long winter has finally opened up to the bountiful season we craved for so long. Green tomatoes were abundant and calling my name. All these years cooking, I can’t believe I have never made fried green tomatoes. Today was the day! I decided to make them similar to how I cook eggplant. I want them crunchy not soggy. The rawness of the tomato makes it a perfect candidate versus the ripened version which is so juicy. So let’s coat this vibrant green gem with some light whipped egg. Then dip into the Panko bread crumb mixture. Fry it lightly in organic unsalted butter until golden. Flip the tomatoes over until golden on the other side. Remove to a parchment lined cookie sheet and bake for 20 minutes or until the tomatoes are soft. Remove.
So now I want the flavors to be zesty, spicy, hot, with a little sweetness. Pesto comes to mind. In lieu of the traditional pine nut with basil (which would probably be good too), how about some heat. So let’s add jarred jalapeno (which have a bit more kick due to the pickeling), mini peppidews, cilantro, Champagne vinegar, and Manuka honey. Mix all this up and pulse in the food processor. Wow! This turned out amazing. Top with a dollop of feta cheese and a sweet kiss of the mini peppidew. We have a winner! Crispy fried green tomatoes with jalapeno pesto sauce. Nutritionally this recipe is packed with goodness. High in antioxidents and rich in Vitamin K. I hope you enjoy this fun and flavorful version of crispy fried green tomatoes with jalapeno pesto!