Pecan-Crusted Fried Green Tomatoes
A delicious Southern twist on the classic fried green tomatoes with a nutty pecan crust, perfect for an appetizer or snack.
Prep time: 15 minutesCook time: 10 minutesServes: 4
Ingredients
3 large green tomatoes, sliced 1/2-inch thick
1 cup pecans, finely chopped
1 cup all-purpose flour
1 cup buttermilk
2 large eggs, beaten
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 cup vegetable oil for frying
Instructions
1. Slice the green tomatoes into 1/2-inch thick rounds and set aside.
2. In a shallow dish, combine flour, salt, black pepper, and cayenne pepper.
3. In another shallow dish, pour the buttermilk.
4. In a third dish, combine the finely chopped pecans and beaten eggs to form a paste-like mixture.
5. Dredge each tomato slice in the flour mixture, then dip in the buttermilk, and finally coat with the pecan-egg mixture.
6. Heat vegetable oil in a large skillet over medium heat.
7. Fry the tomato slices in batches for 3-4 minutes on each side, until golden brown.
8. Remove from the skillet and drain on paper towels.
9. Serve warm with your choice of dipping sauce.
Storage
Store cooked tomatoes in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat in a preheated oven at 350°F for 10 minutes until warmed through and crispy.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
