Nothing says Southern comfort like these golden, crunchy delights — the Crispy Fried Green Tomatoes Recipe I’m about to share will wow you with its perfect balance of crispy crust and juicy, tangy tomato center. Ready to make a snack that’s both nostalgic and irresistibly tasty?
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Why You'll Love This Recipe
I’ve made fried green tomatoes countless times, and each batch feels like a warm hug from the South. The combination of crispy, golden coating and juicy, tangy tomato slices is simply addictive, whether you snack on them straight or add them to a sandwich.
- Perfectly Crispy: The cornmeal and flour dredge creates an unbeatable crunch every time.
- Flavor-Packed: Creole Cajun seasoning adds a subtle kick that keeps your taste buds dancing.
- Easy to Make: Simple steps and minimal ingredients mean you’ll have these on your plate in just 30 minutes.
- Versatile: Serve as a cozy appetizer, a snack, or even as a fun twist in your favorite BLT sandwich.
Ingredients & Why They Work
Choosing the right ingredients is half the battle won here. I always pick firm, unripe green tomatoes to get that signature tang and tenderness, and make sure my dredging ingredients are well combined for a flawless crust.
- Green tomatoes: Firm, unripe tomatoes hold their shape and provide the perfect tangy flavor essential for this Southern classic.
- Self-rising or all-purpose flour: Provides a sturdy base for the crispy coating, especially when paired with cornmeal.
- Yellow cornmeal: Adds that iconic gritty crunch that makes fried green tomatoes so irresistible.
- Creole Cajun seasoning: Brings a subtle spicy warmth that elevates the flavor beyond plain fried snacks.
- Eggs: Bind the wet mixture and help coat the tomatoes evenly.
- Whole buttermilk: Adds richness and a slight tang to tenderize the tomatoes before frying.
- Hot sauce: Adds a touch of heat—Louisiana-style hot sauce is my go-to for authenticity.
- Peanut oil: Chosen for its high smoke point, making it perfect for deep-frying until golden and crisp.
- Flaky salt (optional): A sprinkle at the end lifts the flavors and adds that finishing touch of deliciousness.
Make It Your Way
One of the best things about this Crispy Fried Green Tomatoes Recipe is how easy it is to make it your own. Whether you want to tweak the seasoning, adjust the dredging mix, or swap out the dipping sauces, this Southern classic welcomes your creative touch with open arms.
- Spice it up: I like to add a pinch of smoked paprika or chili powder to the dredging mix for an extra smoky kick that complements the Cajun seasoning beautifully.
- Gluten-free goodness: For friends and family who need a gluten-free option, swapping the all-purpose flour for Bob’s Red Mill gluten-free baking flour works perfectly without compromising the crispy texture.
- Change up the hot sauce: Sometimes I experiment with different hot sauces – from tangy chipotle to garlicky sriracha – in the wet mixture for new flavor profiles that still keep that Southern spirit.
- Make it a sandwich: Turn these fried gems into a show-stopping BLT by adding bacon, lettuce, and your favorite mayo. It’s a game-changer you’ll want to revisit again and again.
Step-by-Step: How I Make Crispy Fried Green Tomatoes Recipe
Step 1: Prep Your Tomatoes for Success
Start by slicing 4 medium unripe green tomatoes into ½-inch thick rounds. I like to trim off the top and bottom pieces since they tend to have fewer juicy sections. Once sliced, gently pat each tomato with a paper towel to remove any excess moisture. This ensures your coating will stick nicely without turning soggy once fried.
Step 2: Set Up Your Dredging Station
Next, prepare two shallow dishes: In the first, whisk together 1 cup self-rising flour (or all-purpose flour), 1 cup yellow cornmeal, and 1 teaspoon Creole Cajun seasoning. In the second, whisk 2 large eggs, ½ cup whole buttermilk, and hot sauce to your desired heat level until well combined. Having these ready side-by-side makes the dredging process smooth and efficient. Don’t forget to set aside a baking sheet to hold your dredged tomatoes before frying.
Step 3: Dredge with Love and Patience
Working in batches, dunk each tomato slice into the wet mixture first, making sure every part is coated. Then press each slice firmly into the flour and cornmeal mixture—this helps the coating adhere well, creating that satisfying crunch we all crave. After pressing, gently shake off any excess coating and lay the slices on your prepared baking sheet. Letting them rest here while you heat the oil really helps the crust set up strong and crisp.
Step 4: Heat the Oil and Fry to Golden Perfection
Pour peanut oil (or any oil with a high smoke point) into a large cast iron skillet, filling it about 2 inches deep. Heat over medium until the oil reaches 350–375°F — using a thermometer here is a game-changer for consistent results. Fry the tomatoes in batches, cooking each side for about 3-4 minutes until they turn a gorgeous golden brown and develop that irresistible crisp. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Remember to bring the oil back up to 350°F before frying the next batch!
Step 5: Serve and Savor Immediately
Once fried, sprinkle your crispy green tomatoes with flaky salt if you like a little extra seasoning punch. Serve these up hot and crispy as a comforting Southern appetizer, paired perfectly with remoulade, tartar, or comeback sauce. Or, pop them into a sandwich or burger for a delightful twist. Either way, these golden bites are sure to bring a smile to your face!
Top Tip
These tips will help you get those fried green tomatoes perfectly crispy and avoid common pitfalls that can make your batch soggy or unevenly cooked.
- Maintain Oil Temperature: Use a thermometer to keep your oil steady between 350-375°F. Too low and the coating soaks up oil, too high and the coating burns before the tomato heats through.
- Pat Dry Tomatoes: Always pat your green tomato slices dry before dredging. This simple step ensures the coating sticks better and prevents steam that can ruin the crispness.
- Let Coated Slices Rest: Allow the coated tomatoes to rest on a baking sheet a few minutes before frying — it helps the crust form a better bond and won’t fall off during cooking.
- Fry in Batches: Crowding the pan lowers oil temperature and steams the slices. Fry in small batches, reheating the oil to 350°F between rounds.
How to Serve Crispy Fried Green Tomatoes Recipe
Garnishes
To make your Crispy Fried Green Tomatoes even more irresistible, sprinkle flaky salt right after frying for a touch of texture and a flavor boost. Fresh herbs like chopped parsley or chives can add a vibrant pop of color and freshness.
Side Dishes
These southern treasures pair beautifully with creamy remoulade or tartar sauce for dipping. For a full meal, serve alongside classic Southern sides like coleslaw, baked beans, or a crisp green salad. They're also fantastic in a BLT sandwich or atop a juicy burger for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Store leftover fried green tomatoes in an airtight container lined with paper towels. They'll keep well in the refrigerator for up to 2 days. The paper towels help absorb any excess moisture to keep them crisp.
Freezing
While best enjoyed fresh, you can freeze the coated but uncooked tomato slices by placing them on a parchment-lined tray, freezing until firm, then transferring to freezer bags. Freeze for up to 1 month. Fry from frozen, adding a minute or two to the frying time.
Reheating
To regain crispiness, reheat leftovers in a skillet over medium heat or in a 350°F oven for about 10 minutes rather than the microwave, which tends to make them soggy.
Frequently Asked Questions:
Ripe tomatoes tend to be softer and contain more moisture, which makes them less ideal for frying. The green, firm tomatoes hold up better and create that perfect crispy exterior with a juicy interior.
Peanut oil is preferred for its high smoke point and neutral flavor, but any high smoke-point oil like canola or vegetable oil works well for this recipe.
Using a thermometer is the most accurate way—aim for 350-375°F. If you don’t have one, drop a small pinch of flour into the oil; if it sizzles and browns in about 60 seconds, it’s ready.
Absolutely! Substitute the all-purpose flour with a gluten-free baking flour at a 1:1 ratio (Bob’s Red Mill gluten-free flour is a great choice) for a delicious gluten-free version.
Final Thoughts
Making Crispy Fried Green Tomatoes is like bringing a little taste of the South right into your kitchen. With that golden crunch and tangy zing inside, it’s no wonder this dish has so much love around the table. Whether you’re serving it up as a snack, appetizer, or sandwich star, I hope these tips and tricks help you get them just right every time. Grab your skillet, heat that oil, and enjoy every bite of this cozy Southern classic!
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 Mix
- 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)
Frying
- Peanut oil or any high smoke-point oil, enough for frying about 2 inches deep in skillet
Garnish
- Flaky salt, optional, for garnishing
Instructions
- Prep the tomatoes: Cut the tomatoes into ½-inch thick slices, removing the top and bottom parts as they are less juicy. Pat the slices dry with paper towels to remove excess moisture.
- Set up the dredging station: Prepare two shallow dishes. In the first, whisk together flour, cornmeal, and Creole Cajun seasoning. In the second, whisk eggs, buttermilk, and hot sauce until fully combined. Set a baking sheet or large plate aside for the dredged tomatoes.
- Dredge the tomatoes: Working in batches, dip the tomato slices into the wet mixture coating all sides well. Then press each slice firmly into the flour and cornmeal mix so the coating sticks well. Shake off excess coating and place the slices on your prepared baking sheet.
- Rest the tomatoes: Let the coated tomato slices sit while you heat the oil to ensure the coating adheres well and prevents sogginess.
- Fry the tomatoes: Heat peanut oil in a large cast iron skillet over medium heat to about 350-375°F, with oil about 2 inches deep. Fry the tomato slices in batches for 3-4 minutes until golden brown and crispy. Use a slotted spoon to transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Reheat the oil to 350°F between batches.
- Serve: Sprinkle flaky salt over the fried green tomatoes if desired. Serve immediately as an appetizer with your favorite dipping sauce such as remoulade, tartar, or comeback sauce, or use in sandwiches or burgers. Enjoy your Southern classic!
Notes
- Read the full blog post and watch video tutorials for best recipe success tips.
- For gluten-free version, substitute regular flour with gluten-free baking flour at a 1:1 ratio (Bob’s Red Mill gluten-free flour recommended).
- Use a thermometer to maintain consistent oil temperature to ensure crispiness without sogginess.
- Leftover fried tomatoes can be reheated in a skillet or oven to maintain crisp texture.
Nutrition
- Serving Size: 1 serving (approximately 4-5 slices)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
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