If you’ve never had the pleasure of biting into a crispy, crunchy slice of fried green tomato, this recipe will be a delightful revelation. The pecan crust adds a nutty twist, making these a unique treat perfect for any gathering or a cozy night in.
Green tomatoes are the stars here, providing a firm texture that holds up well to frying. If you’ve never had them, think of them as tangy and slightly tart, offering a different experience from their ripe counterparts.
Pecans add a rich, nutty crunch to the coating. They’re finely chopped to blend well with the egg, forming a paste that clings to the tomatoes.
All-purpose flour serves as the first coating layer, helping everything stick together nicely.
Buttermilk is key for a tangy depth and ensures the pecan mixture adheres well.
Eggs help bind the pecan coating to the tomatoes, creating a satisfying crust.
Salt, black pepper, and cayenne pepper add necessary seasoning and a touch of heat, making each bite flavorful and exciting.
Vegetable oil is used for frying, giving you a golden, crispy finish.
These pecan-crusted delights pair beautifully with a cool, creamy ranch or a spicy remoulade sauce. Serve them as a side for grilled chicken or fish, or even as a unique appetizer at your next gathering.
Start by slicing your green tomatoes into 1/2-inch thick rounds. This thickness is perfect for maintaining their texture without becoming mushy during cooking.
Next, set up your dredging station. In one shallow dish, mix together flour, salt, black pepper, and cayenne pepper. In a second dish, pour out the buttermilk. Finally, in a third dish, create your pecan mixture by combining the finely chopped pecans with the beaten eggs until you have a paste-like consistency.
Now, take each tomato slice and dredge it in the flour mixture, ensuring it’s evenly coated. Dip it into the buttermilk, allowing any excess to drip off, and then press it into the pecan-egg mixture. Make sure the pecans adhere well to the tomato.
Heat vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a small piece of batter sizzles upon contact. Carefully place your coated tomato slices into the oil, frying them in batches. Cook each side for about 3–4 minutes, or until they’re a beautiful golden brown. Don’t overcrowd the pan; give them space to crisp up.
Once cooked, remove the slices from the skillet and let them drain on paper towels to soak up any excess oil. This will keep them nice and crunchy.
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