Name: Crispy Fried Green Tomatoes Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Southern
Ingredients: 4 medium unripe green tomatoes, sliced 1/2-inch thick; 1 cup self-rising flour or all-purpose flour; 1 cup yellow cornmeal; 1 teaspoon Creole Cajun seasoning (homemade or store-bought); 2 large eggs; 1/2 cup whole buttermilk; Hot sauce to taste (Louisiana-style recommended); Peanut oil or any high smoke-point oil, enough for frying about 2 inches deep in skillet; Flaky salt, optional, for garnishing

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?

A silver metal tray with a silver wire rack inside holds about 14 round, golden brown fried slices arranged closely together with some overlapping. Each slice shows a rough, crispy texture with tiny bumps and is sprinkled lightly with flakes of coarse salt. The golden color varies slightly from slice to slice, with edges darker and more textured. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Fried Green Tomatoes Recipe
Top Tip
How to Serve Crispy Fried Green Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Green Tomatoes Recipe

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.

Flat lay of four medium unripe green tomatoes sliced, a small mound of self-rising flour on a simple white ceramic plate, a small pile of coarse yellow cornmeal, a small white bowl with vibrant Creole Cajun seasoning mixed in, two large whole brown eggs with clean shells, a small white bowl filled with whole buttermilk, a small white bowl of deep red Louisiana-style hot sauce, and a small white bowl of golden peanut oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A sandwich is shown on a white plate with a white marbled surface background. The sandwich has two slices of toasted bread; the top slice is spread with an orange creamy mixture that contains shredded cheese and small red bits. On the bottom slice, layers include green leafy lettuce, several strips of crispy bacon, and three golden, crispy fried rounds sprinkled with coarse salt and black pepper, placed side by side. A wooden-handled spatula with an orange creamy spread is resting on the top slice of bread. The plate is on a brown cloth. photo taken with an iphone --ar 2:3 --v 7

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

The image shows a wooden cutting board with a checkered pattern, placed on a white marbled surface. On the board are fourteen round, bright green slices of tomato scattered around in a slightly overlapping manner. The tomato slices have visible pale green seeds and inner details, with smooth, shiny skin. A small knife with a beige handle and a slightly rusted blade rests on the board, partially under one tomato slice. The photo taken with an iphone --ar 2:3 --v 7

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:

Can I use ripe tomatoes instead of green tomatoes?

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.

What’s the best oil for frying?

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.

How do I know when the oil is ready for frying?

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.

Can I make this recipe gluten-free?

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!