These fried green tomatoes are golden and crispy on the outside, yet juicy and tender inside, a cozy staple of Southern cooking. You can serve them up as an appetizer or snack, or swap them into a classic BLT. The first time I made them, I tried using ripe red tomatoes since that’s what I had, and they were so juicy they fell apart and disintegrated in the oil. Using firm, unripe green tomatoes is what makes them hold together and fry up crisp.
What I love is that crispy-tantalizing outside against the juicy, tender inside. They hit on sandwiches, burgers, paired with grits, or topped with seafood. Green tomatoes have a tart, tangy flavor and a dense, firm texture almost like a green apple, which is exactly what you want for frying. A cornmeal coating gives them that signature Southern crunch.
Here’s the kitchen tip about the tomatoes themselves. Use firm, unripe green tomatoes, not regular ripe ones. Green tomatoes are just the unripened version of ordinary tomatoes, with a crisp, dense texture that holds up to frying. Regular ripe tomatoes are too juicy and will disintegrate when cooking, so don’t substitute them. You’ll find green tomatoes near the red ones at the store.
And let the dredged tomatoes rest while you heat the oil, which is a small step that helps the coating stick. After dredging, set the slices aside for a few minutes so they soak up the dredging and it adheres nicely. Then fry them in oil heated to 350 to 375, and wait for the oil to come back up to temperature between batches since it drops when you add the tomatoes. You’ll smell that cornmeal and cajun thing as they fry. Pull them golden brown after 3 to 4 minutes and serve them right away while crispy.
Why You’ll Love This Recipe
They’re crispy and tender. Golden and crunchy on the outside, juicy and tender on the inside.
They have classic Southern flavor. A cornmeal and cajun coating gives them that signature taste.
They’re versatile. Serve them as a snack, on a BLT, on a burger, or topped with seafood.
They come together fast. Ready in about 30 minutes from start to finish.
Ingredients
Here’s everything you’ll need:
- 4 medium unripe green tomatoes, sliced 1/2-inch thick
- 1 cup self-rising flour (or all-purpose)
- 1 cup yellow cornmeal
- 1 teaspoon Creole Cajun seasoning
- 2 large eggs
- 1/2 cup whole buttermilk
- Hot sauce, to taste
- Peanut oil, for frying
- Flaky salt, for garnishing (optional)
How to Make Fried Green Tomatoes
1. Prep the Tomatoes
Cut the green tomatoes into 1/2-inch thick slices, then pat them dry with a paper towel. Drying them helps the coating stick.
2. Set Up the Dredge
Whisk the flour, cornmeal, and cajun seasoning together in one shallow dish. In a second dish, whisk together the eggs, buttermilk, and hot sauce to taste.
3. Dredge the Tomatoes
Working in batches, dip the slices in the egg mixture to coat, then press them firmly into the flour-cornmeal mixture so it adheres, and shake off any excess.
4. Rest the Tomatoes
Let the dredged tomatoes sit while you heat the oil. This lets them soak up the dredging so it sticks.
5. Fry Them
Heat about 2 inches of oil in a cast iron skillet to 350 to 375 degrees. Fry the slices in batches until golden brown, about 3 to 4 minutes, letting the oil reheat between batches.
6. Serve
Transfer them to a paper towel-lined plate, sprinkle with flaky salt, and serve immediately with your favorite dipping sauce.
Expert Tips
Use firm green tomatoes. Ripe ones are too juicy and disintegrate when fried.
Pat the slices dry. A dry surface helps the coating adhere better.
Let the dredged tomatoes rest. It helps the coating soak in and stick.
Fry at 350 to 375 degrees. The right temperature gives you crisp tomatoes that aren’t greasy.
Reheat the oil between batches. It drops when you add tomatoes, so let it come back up.
Recipe Variations and Add-ins
You can use all-purpose flour in place of the self-rising.
Use a gluten-free baking flour at a 1:1 ratio to make them gluten-free.
You can adjust the hot sauce up or down for more or less heat.
Pile them on a BLT with bacon, lettuce, and pimento cheese.
You can top them with seafood like crab cakes or ceviche.
What to Serve With This Recipe
Serve them with a dipping sauce. Remoulade, tartar, or comeback sauce all work. The two go hand in hand.
Pile them on a BLT-style sandwich. The crispy tomatoes add crunch. They make a hearty sandwich.
Top them with pimento cheese. The creamy cheese is an iconic Southern pairing. It rounds them out.
How to Store This Recipe
Fried green tomatoes are best served immediately, while they’re hot and crispy. They lose their crunch as they sit, so they don’t keep especially well.
If you do have leftovers, store them in the fridge for a day or so and reheat them in the oven or air fryer to crisp them back up, rather than the microwave, which leaves them soggy.
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