If you haven't tried it yet, this Crispy Fried Green Tomatoes Recipe is one heck of a Southern comfort food that’s perfectly crispy on the outside and juicy tender inside. It’s one of those dishes that just feels like a warm hug from the kitchen.
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Why You'll Love This Recipe
I absolutely adore making this recipe whenever green tomatoes are in season because it brings a little taste of the South right to your table. Plus, you can serve these as a snack, an appetizer, or sneak them into a sandwich for some added crunch and flavor.
- Golden, Crispy Perfection: The cornmeal and seasoned flour create an irresistible crust that stays crunchy.
- Juicy & Tender Inside: Thick slices of unripe green tomatoes stay juicy and soft, creating a perfect contrast.
- Versatile Serving Options: Great as an appetizer, snack, or sandwich addition – your call!
- Simple Ingredients: You probably have most of them on hand; just a quick trip to the store for a few items.
Ingredients & Why They Work
Choosing the right tomatoes and coatings makes all the difference. When shopping, look for firm, unripe green tomatoes that slice nicely and aren’t overly soft. Setting up your dredging station with seasoned coatings and a perfectly spiced wet mix ensures an even, flavorful crust every time.
- Green Tomatoes: Firm, unripe tomatoes sliced thick to hold shape and juiciness when fried.
- Self-Rising Flour (or all-purpose flour): Adds structure and a light coating; self-rising helps with leavening for extra crunch.
- Yellow Cornmeal: Gives that signature gritty, crispy texture we all love in fried green tomatoes.
- Creole Cajun Seasoning: Brings a subtle kick of spice and depth, balancing the tang of the tomato.
- Eggs: Bind the coating to the tomato and provide moisture in the wet mixture.
- Whole Buttermilk: Adds tanginess and helps tenderize the tomato’s outer layer for perfect frying.
- Hot Sauce: Just the right touch to add warmth and zing to the wet mixture.
- Peanut Oil (or any high smoke-point oil): Ideal for frying because it handles high heat without smoking or breaking down.
- Flaky Salt (optional): The final touch that makes every bite pop with flavor.
Make It Your Way
One of the best things about this Crispy Fried Green Tomatoes Recipe is how easy it is to personalize. Whether you like to dial up the spice, keep it classic, or try a fun twist, you can make it just right for your taste buds and occasion.
- Spicy Kick: I love adding extra hot sauce to the wet mixture — it really warms things up and pairs so well with the crispy coating. It gives that perfect balance of heat and tang that makes every bite exciting.
- Gluten-Free Version: For friends or family who need gluten-free options, simply swap the flour for a gluten-free baking flour 1:1. I’ve used Bob’s Red Mill gluten-free flour with great results – the coating stays just as crispy!
- Cheesy Upgrade: Sometimes, I mix in a couple of tablespoons of finely grated sharp cheddar or Parmesan into the flour and cornmeal dredge. It adds a subtle depth and savory bite that’s delightful alongside the tomatoes’ natural tang.
- Herbed Delight: Try adding fresh herbs like chopped thyme or parsley to the dredging mixture for a fresher, garden-inspired flavor. It’s especially nice during spring and summer when herbs are at their peak.
- Sandwich Style: These fried green tomatoes shine in a classic BLT or alongside a thick slab of pimento cheese on crusty bread. It’s a delicious way to elevate your sandwich game and impress any Southern food lover.
Step-by-Step: How I Make Crispy Fried Green Tomatoes Recipe
Step 1: Prep Your Tomatoes Just Right
Start by slicing your green tomatoes into ½-inch thick slices. I like to discard (or, honestly, just eat!) the top and bottom bits because they tend to be less juicy and a bit seedy. Then, be sure to pat each slice dry with a paper towel—this step is key! Removing excess moisture helps the coating stick better and makes the fried tomatoes extra crispy.
Step 2: Set Up Your Dredging Station
Grab two shallow dishes—something like a pie plate or a low bowl works perfectly. In the first dish, whisk together the self-rising flour, yellow cornmeal, and Creole Cajun seasoning until fully combined. This flavorful mixture is what creates the irresistible crust. In the second dish, whisk the eggs, buttermilk, and your choice of hot sauce until smooth. Having everything ready makes the process smooth and fun!
Step 3: Dredge Your Tomato Slices
Working in small batches so you don’t overwhelm your dredging station, dip each tomato slice into the egg mixture first, making sure to coat every surface. Then, press it firmly into the flour and cornmeal mixture. I find a gentle but firm press helps the coating stick well without falling off. Shake off any excess coating and set the slices on a baking sheet or platter. Repeat with remaining slices. If you want that extra crispy crust, be patient and don’t rush this step!
Step 4: Let Them Rest While You Heat the Oil
Before frying, let the dredged tomato slices rest a few minutes—this helps the coating set. Meanwhile, pour peanut oil (or your chosen high smoke-point oil) into a large cast iron skillet to about 2 inches deep. Heat it over medium heat until it reaches 350-375°F — a deep-frying thermometer makes this easy and precise. Getting the oil temperature right is crucial for that perfect golden crisp without sogginess.
Step 5: Fry Those Green Tomatoes to Golden Perfection
Working in batches so you don’t crowd the pan, carefully lower the tomato slices into the hot oil. Fry each batch for about 3-4 minutes, or until they’re beautifully golden brown and crispy on the outside. The smell will be irresistible! Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Make sure to let the oil heat back up to around 350°F between batches for consistent crispiness.
Step 6: Serve and Enjoy Immediately
Sprinkle flaky salt over the hot fried green tomatoes if you like a little extra sparkle of flavor. Serve them immediately with your favorite dipping sauces—remoulade, tartar sauce, or comeback sauce all pair beautifully. Or try using these golden slices in sandwiches or burgers for a mouthwatering Southern-inspired meal. Trust me, warming up the kitchen with this recipe will have everyone asking for seconds!
Top Tip
These tips will help you master your Crispy Fried Green Tomatoes Recipe so every bite is perfectly crunchy, flavorful, and satisfying.
- Dry Your Tomatoes Well: Pat the green tomato slices thoroughly with paper towels before dredging. Removing excess moisture helps the coating stick better and fry up crispier.
- Maintain Oil Temperature: Keep your oil between 350-375°F while frying. Too hot will burn the crust; too cool and it will soak up too much oil and get soggy.
- Press the Coating Firmly: When dredging, press the flour and cornmeal mixture gently but firmly onto each slice. This creates a thick, crunchy crust that holds up well when fried.
- Don't Crowd the Pan: Fry tomatoes in small batches to avoid lowering the oil temperature too much and to give each piece room to crisp evenly.
How to Serve Crispy Fried Green Tomatoes Recipe
Garnishes
Sprinkle flaky salt over the hot fried tomatoes right after frying for an added pop of flavor. Fresh chopped herbs like parsley or chives add a lovely freshness. A squeeze of lemon or a dollop of tart remoulade or comeback sauce finishes the dish beautifully.
Side Dishes
Pair your crispy fried green tomatoes with Southern classics like creamy coleslaw, buttery cornbread, or a tangy cucumber salad. They also make a fantastic topping for burgers or a crunchy addition to a BLT sandwich.
Make Ahead and Storage
Storing Leftovers
Store any leftover fried green tomatoes in an airtight container lined with paper towels to absorb excess moisture. Refrigerate and enjoy within 2 days for the best texture and flavor.
Freezing
While these are best fresh, you can freeze fried green tomatoes. First, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Use within 1 month for optimal crispiness.
Reheating
To bring back the crispiness, reheat frozen or refrigerated fried green tomatoes in a 375°F oven on a wire rack for about 10 minutes, flipping halfway through. Avoid microwaving, which makes them soggy.
Frequently Asked Questions:
Ripe tomatoes have higher moisture content and are softer, so they won't hold up as well to frying. Green tomatoes’ firmer texture makes them ideal for getting that crispy coating and juicy center.
If you don’t have Creole Cajun seasoning, you can substitute with a mix of paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper for a similar Southern-spiced flavor.
Yes! Baking is a healthier alternative. Arrange the dredged tomatoes on a baking sheet and bake at 425°F for around 20 minutes, flipping halfway, until crisp and golden.
Classic remoulade, tartar sauce, comeback sauce, or even a spicy ranch are all fantastic accompaniments. Feel free to get creative with your favorite dips!
Final Thoughts
I hope this Crispy Fried Green Tomatoes Recipe brings you a taste of Southern charm and comfort in every crunchy bite. Whether you serve them as a snack, appetizer, or sandwich ingredient, they're sure to become a beloved classic in your kitchen. Enjoy the process and savor every golden slice!
Print
Crispy Fried Green Tomatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Description
You’ll love this Fried Green Tomatoes recipe that’s golden and crispy on the outside yet juicy and tender on the inside. These tomatoes can be served up as a comforting appetizer, snack, or swapped in a classic BLT sandwich. A cozy staple of the South.
Ingredients
Tomatoes
- 4 medium unripe green tomatoes, sliced ½-inch thick
Dredging Station
- 1 cup self-rising flour (or all-purpose flour)
- 1 cup yellow cornmeal
- 1 teaspoon Creole Cajun Seasoning (homemade or store-bought)
Wet Mixture
- 2 large eggs
- ½ cup whole buttermilk
- Hot sauce to taste (Louisiana-style recommended)
For Frying & Garnish
- Peanut oil or any high smoke-point oil, for frying
- Flaky salt, optional for garnishing
Instructions
- Prep the tomatoes: Cut the tomatoes into ½-inch thick slices. Discard or eat the top and bottom parts since they aren’t as full in sections. Pat the slices dry with a paper towel to remove excess moisture.
- Set up the dredging station: Use two shallow dishes. In one, combine flour, cornmeal, and Creole Cajun seasoning; whisk well. In the second, whisk together eggs, buttermilk, and hot sauce to preference. Set a baking sheet or large platter aside for the dredged tomatoes.
- Dredge the tomatoes: Working in batches, dip tomato slices first into the egg mixture, coating all surfaces, then press firmly into the flour and cornmeal mixture ensuring good adhesion. Shake off excess and place on the baking sheet. Repeat with all slices.
- Rest the tomatoes: Let the coated tomatoes rest while heating the oil to allow coating to set.
- Fry the tomatoes: Pour oil about 2 inches deep in a large cast iron skillet and heat over medium heat until 350-375°F. Fry tomato slices in batches until golden brown and crispy, about 3-4 minutes. Transfer to paper towel-lined plate to drain excess oil. Reheat oil between batches as needed.
- Serve: Sprinkle flaky salt over the fried tomatoes if desired. Serve immediately with your favorite dipping sauces like remoulade, tartar, or comeback sauce, or use in sandwiches or burgers.
Notes
- For best results, read the full blog post and watch the video tutorial before starting.
- To make gluten-free, substitute the flour with a gluten-free baking flour 1:1, such as Bob's Red Mill gluten-free flour.
Nutrition
- Serving Size: 1 serving (approx. 5 slices)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
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