Nothing beats the satisfying crunch and tangy burst of a truly great Crispy Fried Green Tomatoes Recipe. If you’re craving a Southern classic that’s both comforting and vibrant, this is the one to try next time you want that perfect appetizer or snack that doubles as an irresistible BLT twist.
Jump to:
Why You'll Love This Recipe
I remember the first time I made fried green tomatoes in my own kitchen—a little messy, a lot delicious, and a total game-changer. There’s something so satisfying about that golden crust paired with juicy tomato inside, and once you get the technique down, you’ll want to make these again and again.
- Golden Crispy Coating: That perfect crunch comes from the balance of self-rising flour and cornmeal, creating a crispy crust that’s anything but soggy.
- Zesty Flavor Kick: The Creole Cajun seasoning and hot sauce add subtle spice that wakes up your taste buds in the best way.
- Simple Ingredients: With pantry staples and fresh green tomatoes, you can whip this up anytime Southern comfort calls.
- Versatile Use: Eat ’em straight, serve with your favorite sauce, or swap them into sandwiches and burgers for a crunchy twist.
Ingredients & Why They Work
Let’s talk about what makes these fried green tomatoes sing. Choosing the right green tomatoes and seasoning is key—you want firm, unripe tomatoes that hold their shape, plus the right balance of flour, cornmeal, and seasoning for that signature crispy and flavorful crust.
- Medium unripe green tomatoes: Firm and tart, these are the star of the show, lending that signature tang and texture.
- Self-rising flour (or all-purpose): Adds structure and helps create a light, crispy shell.
- Yellow cornmeal: For a crunchy texture that’s a little gritty and irresistible.
- Creole Cajun seasoning: Delivers the Southern spice punch—homemade or store-bought works great!
- Large eggs: Bind everything together in the wet dredge for perfect coating adhesion.
- Whole buttermilk: Adds tang and moisture, tenderizing the tomato slices while balancing the spice.
- Hot sauce: Just enough heat and flavor boost to keep things interesting.
- Peanut oil (or high smoke-point oil): Essential for frying at the right temperature without burning or smoking.
- Flaky salt (optional): A finishing touch that amps up flavor and crunch.
Make It Your Way
One of the best parts about this Crispy Fried Green Tomatoes Recipe is how versatile it is. Feel free to customize the seasoning or serve them up in ways that suit your taste buds and occasion perfectly.
- Variation: For a gluten-free twist, swap the self-rising or all-purpose flour with your favorite gluten-free baking flour at a 1:1 ratio. I tried this substitution with Bob’s Red Mill gluten-free flour, and the results were just as crispy and delicious, making it a great option for friends with gluten sensitivities.
- Spicy Kick: If you love a bit of heat, up the hot sauce in the wet mixture or add a pinch more cayenne pepper to the dredging mix. It adds a delightful zing that pairs beautifully with the tomato's natural tang.
- Seasonal Adjustments: Feel free to experiment with different seasoning blends if you don’t have Creole Cajun seasoning handy. A mix of smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper creates a lovely Southern-inspired flavor.
- Serving Ideas: These fried green tomatoes are fantastic on their own or dipped in remoulade, tartar, or comeback sauce. Personally, I love adding them as a crispy layer in a classic BLT sandwich or topping a salad for extra texture and flavor.
Step-by-Step: How I Make Crispy Fried Green Tomatoes Recipe
Step 1: Prep the Tomatoes for Crispy Perfection
Start by slicing 4 medium unripe green tomatoes into ½-inch thick rounds. I like to trim off the top and bottom of each tomato since those parts often have fewer juicy sections, but this is optional. Next, pat each slice dry with a paper towel to remove excess moisture—this is key to helping the coating stick and to get that ultimate crispiness when frying.
Step 2: Set Up Your Dredging Station
In one shallow dish, whisk together 1 cup self-rising flour (or all-purpose flour), 1 cup yellow cornmeal, and 1 teaspoon of Creole Cajun seasoning until evenly combined. In another shallow bowl, beat 2 large eggs with ½ cup whole buttermilk and a splash of hot sauce (to your liking)—this wet mixture will add a little tang and heat. Keep a plate or baking sheet handy where you'll place the coated tomato slices.
Step 3: Dredge Your Tomato Slices
Working in batches, dip each tomato slice first into the egg and buttermilk mixture, making sure it’s coated on all sides. Then press it firmly into the flour and cornmeal mixture, ensuring every surface is covered. Shake off any extra coating, then place the slices on your prepared sheet. It’s helpful to press firmly so the coating sticks well and creates that signature crispy crust when fried.
Step 4: Let the Coated Tomatoes Rest
Let the coated tomatoes rest for just a bit while you heat your oil. This rest helps the dredging mixture adhere better, giving you a thicker, crunchier crust.
Step 5: Fry ‘Em Up to Golden Perfection
Pour enough peanut oil (or another high smoke-point oil) into a large cast iron skillet to reach about 2 inches deep. Heat the oil over medium heat, using a thermometer to bring it to between 350°F and 375°F—that sweet spot ensures the tomatoes fry up crispy without soaking up grease. Fry the tomatoes in batches, about 3 to 4 minutes each, until they’re gloriously golden brown and crunchy on the outside. Transfer them with a slotted spoon onto a paper towel-lined plate to drain excess oil. Between batches, make sure the oil is back up to temperature to keep that perfect fry going.
Step 6: Serve and Savor Warm
Once fried, sprinkle flaky salt over the tomatoes if you like a touch of extra seasoning. Serve immediately for the best texture and flavor. These fried green tomato slices are irresistible dipped in remoulade or tartar sauce or tucked inside a crunchy sandwich or burger. Trust me, they disappear fast!
Top Tip
Mastering the art of crispy, golden fried green tomatoes can be a delight when you keep these simple but game-changing tips in mind. They’ll help you achieve that perfect crunch and juicy interior every single time.
- Oil Temperature Matters: Using a thermometer to keep your oil between 350°F and 375°F ensures that each slice crisps up beautifully without soaking up excess oil.
- Press the Coating Firmly: When dredging the tomato slices, don’t be shy—press the flour and cornmeal coating firmly onto them. This extra step really locks in that crispy crust.
- Let Them Rest: Allow your coated tomatoes to rest briefly before frying. It improves the adherence of the batter and results in a crunchier finish.
- Don’t Overcrowd the Pan: Fry in batches to keep the oil temperature steady and avoid soggy tomatoes. Sizzling space gives you that golden, perfect crunch.
How to Serve Crispy Fried Green Tomatoes Recipe
Garnishes
A sprinkle of flaky salt right after frying is a classic way to enhance the flavors. For an extra pop, try topping with fresh herbs like chopped parsley or chives. A dollop of tangy remoulade, creamy comeback sauce, or zesty tartar sauce served alongside feels just right for dipping and adds a lovely contrast to the crispy crust.
Side Dishes
These fried green tomatoes pair beautifully with Southern staples like creamy coleslaw, crispy fried okra, or a simple mixed greens salad. For a heartier meal, serve with creamy grits or a side of baked beans to round out the flavors for a comforting Southern feast.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, gently place them in an airtight container lined with paper towels to absorb any residual moisture. Store in the refrigerator for up to 2 days to keep them tasting fresh.
Freezing
Freezing fried green tomatoes isn't recommended if you want to keep that perfect crispy texture. The coating tends to get soggy after thawing. It’s best to enjoy these freshly fried for maximum crunch and juiciness.
Reheating
To bring leftover fried green tomatoes back to life, reheat them in a toaster oven or conventional oven at 350°F for 8–10 minutes. This method keeps the crust crispier than microwaving, which often leads to sogginess.
Frequently Asked Questions:
While ripe tomatoes can technically be used, they are much juicier and softer, which makes it challenging to get the crispy texture. Green tomatoes are firmer, so they hold up better when fried.
Peanut oil is excellent due to its high smoke point and neutral flavor. Other high smoke-point oils like vegetable, canola, or sunflower oil also work well.
Simply swap the flour in the dredging mixture with a gluten-free baking flour at a 1:1 ratio. Brands like Bob’s Red Mill gluten-free flour are a good choice.
Classic Southern-inspired sauces like remoulade, comeback sauce, or tartar sauce pair beautifully. You can also try aiolis or spicy ranch dips based on your preference.
Final Thoughts
Making this Crispy Fried Green Tomatoes Recipe is like welcoming a warm Southern hug to your kitchen. Whether you’re sharing them as a crunchy appetizer or layering them in your favorite sandwich, these golden slices bring a comforting, joyous touch to your meal. With a little care and the right technique, you’ll delight in that perfect crispy exterior and tender, juicy center every time. Happy frying!
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
- Diet: Vegetarian
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 as a comforting appetizer, snack, or swapped in a classic BLT sandwich. A cozy staple of Southern cuisine.
Ingredients
Tomatoes
- 4 medium unripe green tomatoes, sliced ½-inch thick
Dredging Mixture
- 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 (enough for 2 inches depth in skillet)
- Flaky salt, for garnishing (optional)
Instructions
- Prep the tomatoes: Cut the green tomatoes into ½-inch thick slices, discarding the top and bottom parts if desired. Pat dry each slice with a paper towel to remove excess moisture.
- Set up the dredging station: Prepare two shallow dishes. In the first, mix together the flour, cornmeal, and Creole Cajun seasoning thoroughly. In the second dish, whisk eggs, buttermilk, and hot sauce until fully combined. Keep a baking sheet or plate ready to place dredged slices.
- Dredge the tomatoes: Working in batches, dip tomato slices first into the egg mixture, coating well on all sides, then press firmly into the flour and cornmeal mixture to coat thoroughly. Shake off any excess coating and place the slices on the prepared baking sheet.
- Rest the tomatoes: Allow the coated tomato slices to rest briefly while heating the oil to improve adherence.
- Fry the tomatoes: Heat peanut or high smoke-point oil in a large cast iron skillet over medium heat to a depth of about 2 inches. Using a thermometer, bring oil to 350°F to 375°F. Fry the tomatoes in batches for 3 to 4 minutes until golden brown and crispy. Transfer to paper towel-lined plates to drain excess oil. Reheat oil to frying temperature between batches.
- Serve: Sprinkle flaky salt over the fried green tomatoes if desired. Serve immediately with your favorite dipping sauce such as remoulade, tartar, or comeback sauce, or enjoy them in a sandwich or burger. Enjoy warm.
Notes
- For best results, read the full recipe and watch the video tutorial before starting.
- To make gluten-free fried green tomatoes, substitute the flour with a gluten-free baking flour at a 1:1 ratio (e.g., Bob’s Red Mill gluten-free flour).
- Use a thermometer for accurate oil temperature to ensure crispy, not greasy fried tomatoes.
- If Creole Cajun seasoning is unavailable, substitute with a mix of paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- Leftovers can be reheated in a toaster oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving (4 slices)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg
Leave a Reply