Pecan-Encrusted Fried Green Tomatoes

Cuisine: American

Region: The South

Recipe Type: Side

Average User Rating: 1.24 / 5

Vegetarian / Vegan: Vegetarian

A Southern favorite, we love ours with stone ground grits (never ever eat instant grits) and gumbo.


4 green tomatoes, sliced into 1/2" thick slices
1 cup flour
1 cup buttermilk
2 eggs, beaten
1 cup pecans, ground finely
1 cup cornmeal
1/2 tsp salt
1/4 tsp. black pepper, ground
1/8 tsp. cayenne pepper, ground

1 cup olive oil


Pat each tomato slice dry with paper towels. Mix buttermilk and beaten egg. Add salt, cayenne, and pepper to flour. Mix pecans with cornmeal. Place flour, buttermilk/eggs, and pecan/cornmeal mixture in 3 separate bowls and coat each tomato slice in flour, then buttermilk mixture, then pecans/cornmeal... Heat oil over medium-high heat in a cast iron skillet or deep frying pan until shimmering and fry for 3-4 minutes per side, until golden brown. Remove from oil and drain on paper towels.

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Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

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