Fall means late summer farmer’s markets. Pumpkins. The last of the tomato crops. Late summer flowers. And my local farmer’s market has all of these and more. It was a beautiful day on Saturday and everyone was out checking the booths.
So what did I come home with?
Pumpkins, eggplant, figs, apples, spicing pecans, and foccocia bread.
Now the good part. I love fried green tomatoes, but really don’t like them greasy. I knew I could make them better if I got the pan hot enough and used better breading.
These were simple, but so crunchy and flavorful. I didn’t use much seasoning because I wanted the taste of the tomato to come through.
Quick Fried Green Tomatoes
1. Slice tomatoes 1/2-1/3 inch thick. You want them thick enough to hold their shape while frying.
2. Prepare eggwash with 1 egg and 2 Tablespoons of water. This will cover 2 tomatoes, 4 slices each. For more tomatoes, add more egg and water.
3. Prepare breading with panko bread crumbs and seasoning of choice. I used a salad sprinkle seasoning that’s versatile with all vegetables.
4. Prepare oil in med-high skillet. I used canola oil. You don’t want it smoking, but hot enough to quick fry. Toss a little breading in the pan and when it immediately sizzles, the oil is ready.
5. Dip slices in to the eggwash, the breading, then the pan. These cook about 2 minutes per side. When they get brown around the edge, turn them over and let them finish. Remove and place on paper lined plate. Salt and pepper and serve with Ranch dressing.
They will be crispy on the outside, and still firm but cooked on the inside.
I wish I could go back tomorrow. I wish I could go every weekend. Being around so much good food makes me crave it more.