If you’re craving a snack that’s golden, crunchy, and bursting with Southern charm, you’re in for a treat. This Crispy Fried Green Tomatoes Recipe delivers exactly that — perfectly fried slices of green tomato that are crisp on the outside and juicy inside. Trust me, once you try these, you’ll wonder why you haven’t made them sooner!
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Why You'll Love This Recipe
I’ll be honest—these Southern fried green tomatoes have become my go-to appetizer whenever friends stop by. There’s something so comforting about that crispy, spicy coating paired with the tangy green tomato inside. Plus, they’re just plain fun to make!
- Golden, Crispy Texture: The cornmeal and self-rising flour mix creates an unbeatable crunchy crust every time.
- Bold Southern Flavor: The Creole Cajun seasoning adds just the right kick to keep things interesting.
- Simple Ingredients: You likely have most of these items in your pantry already.
- Versatile Serving: Enjoy them as a snack, appetizer, or sneak them into sandwiches and burgers for a delightful twist.
Ingredients & Why They Work
Before you start slicing, here’s a quick rundown of what you’ll need and why. Selecting firm, unripe green tomatoes is key—they hold up well during frying and give that signature tang. The dredging ingredients combine for a crust that’s both hearty and crispy, while the wet mixture keeps everything moist and helps the seasoning stick.
- Green tomatoes: Look for firm, medium-sized green tomatoes—they’re tart and hold their shape perfectly when fried.
- Self-rising flour (or all-purpose flour): Adds structure to the coating; self-rising gives a slight lift.
- Yellow cornmeal: Essential for that classic crispy, slightly gritty texture that defines a great fried green tomato.
- Creole Cajun Seasoning: Brings savory heat and depth—homemade or store-bought both work great.
- Eggs: Help bind the dredging mixture to the tomatoes for an even crust.
- Whole buttermilk: Adds a subtle tang and moisture to the batter, keeping the tomatoes juicy.
- Hot sauce: A splash amps up the flavor and adds a Southern-style kick—Louisiana-style is my favorite.
- Peanut oil: Perfect for frying thanks to its high smoke point and neutral flavor.
- Flaky salt (optional): A final sprinkle enhances the flavors and adds a nice crunch.
Make It Your Way
One of the best parts about this Crispy Fried Green Tomatoes Recipe is how easy it is to make it your own. Whether you want to adjust the spice level or accommodate dietary preferences, small tweaks can make a big difference.
- Spice it up: I love adding a bit more Creole Cajun seasoning to the dredging mix for an extra kick. If you’re a heat lover, a splash of hot sauce in the wet mixture really wakes things up and pairs beautifully with the crispy coating.
- Gluten-free option: If gluten is a concern, swapping self-rising flour for a gluten-free baking flour in a 1:1 ratio works wonders. I’ve done this with Bob’s Red Mill gluten-free flour and it produces crispy, tasty tomatoes every time.
- Swap the oil: Peanut oil is fantastic for frying thanks to its high smoke point, but you can also use other oils like canola or vegetable oil if that’s what you have on hand. Just keep the temperature steady at 350°F for the best results.
- Serve it differently: Beyond eating them as an appetizer, these fried green tomatoes are incredible layered in sandwiches or burgers. Try them with a smear of comeback or remoulade sauce for a Southern twist that steals the show.
Step-by-Step: How I Make Crispy Fried Green Tomatoes Recipe
Step 1: Prep Those Beautiful Tomatoes
Start by slicing your green tomatoes into ½-inch thick rounds. I usually discard the very top and bottom pieces since they’re a bit seedy and watery, but that’s personal preference. Pat each slice dry gently with paper towels—this really helps the coating stick and prevents sogginess during frying.
Step 2: Build Your Dredging Station
Set out two shallow dishes. In the first, whisk together 1 cup self-rising flour, 1 cup yellow cornmeal, and 1 teaspoon Creole Cajun seasoning until combined. In the second, whisk 2 large eggs, ½ cup whole buttermilk, and hot sauce to taste. This wet mixture not only adds flavor but also helps the coating cling firmly to the tomato slices.
Step 3: Double-Dip for Maximum Crunch
Working in batches, dunk each tomato slice fully into the egg and buttermilk mixture. Make sure every side is saturated. Then press the slice into your flour and cornmeal mix—don't just shake it on, press well so a nice crust forms. Shake off the excess and set the coated tomatoes on a baking sheet to rest while you heat your oil.
Step 4: Oil Up and Fry Away
Heat about 2 inches of peanut oil in a large cast iron skillet over medium heat. Use a thermometer to confirm the oil reaches 350°F before frying. Fry your tomato slices in batches, careful not to overcrowd, for about 3 to 4 minutes each batch until a deep golden brown forms and they feel satisfyingly crispy. Transfer them to a paper towel-lined plate to drain excess oil, reheating the oil back to 350°F between batches.
Step 5: Salt, Serve, and Savor
Once fried to perfection, sprinkle a little flaky salt if you like, and serve immediately. They’re fantastic with tangy dipping sauces like remoulade or classic comeback sauce, or tucked inside your favorite sandwich or burger. Each bite is a little Southern comfort wrapped in a crunchy, golden embrace.
Top Tip
Mastering the art of frying green tomatoes is all about attention to detail—these tips will help your Crispy Fried Green Tomatoes Recipe shine every single time!
- Pat Dry Thoroughly: Removing excess moisture from the tomato slices before dredging is key to getting that perfect crispy coating instead of a soggy one.
- Maintain Oil Temperature: I learned the hard way that keeping the peanut oil steady at around 350°F prevents greasy tomatoes and ensures an even golden crust.
- Press Dredging Mixture Firmly: When coating the tomato slices in the flour and cornmeal mixture, pressing gently but firmly helps the crust stick and stay crispy through frying.
- Rest Before Frying: Letting the dredged tomatoes rest while the oil heats up really helps the coating set and avoids it sliding off during frying.
How to Serve Crispy Fried Green Tomatoes Recipe
Garnishes
A sprinkle of flaky salt over the steaming hot fried green tomatoes adds a wonderful burst of texture and flavor. For an extra pop, consider fresh herbs like chopped parsley or a drizzle of tangy remoulade or comeback sauce. These little flourishes take your Crispy Fried Green Tomatoes Recipe from great to unforgettable.
Side Dishes
Pair your crispy fried green tomatoes with Southern classics like creamy coleslaw, buttery cornbread, or a fresh garden salad to balance the rich, crunchy bites. They also make fantastic sandwich fillers—just stack them on a crusty bun with lettuce and bacon for a true taste of the South.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store leftover fried green tomatoes in an airtight container lined with paper towels to absorb excess oil. They'll keep well in the fridge for up to 2 days—perfect for a quick snack or leftover magic.
Freezing
While fresh is always best, you can freeze fried green tomatoes by placing the cooled slices in a single layer on a baking sheet and flash freezing them. Once frozen, transfer the slices to a freezer-safe bag. They’ll keep for up to 1 month. Reheat straight from frozen for a crispy finish.
Reheating
The best way to reheat your crispy fried green tomatoes is in a 375°F oven or toaster oven for 8-10 minutes. This method revives that golden crunch without making them soggy like microwaving might.
Frequently Asked Questions:
While regular ripe tomatoes are delicious, they tend to be softer and juicier, which can make the coating soggy. Green tomatoes have the firm texture needed for frying and maintaining crispiness in this recipe.
Absolutely! Peanut oil is great for its high smoke point and neutral flavor, but you can substitute other high smoke-point oils such as vegetable, canola, or sunflower oil for frying.
The level of spiciness depends on how much hot sauce you add to the wet mixture. For a mild taste, use just a splash; for more heat, add to your preference—Louisiana-style hot sauce is traditional and tasty!
Yes! Swap the self-rising flour for your favorite gluten-free baking flour on a 1:1 basis. This simple swap keeps the crispy texture intact without gluten.
Final Thoughts
Making Crispy Fried Green Tomatoes from scratch is such a joy—there’s something deeply comforting about biting into that crispy, golden crust and juicy, tangy tomato inside. With just a few key tips and this classic Southern recipe, you’ll have a snack or appetizer that’s sure to please family and friends alike. So gather your ingredients, warm your oil, and enjoy a taste of Southern hospitality right from your own kitchen!
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
These Southern Fried Green Tomatoes are golden and crispy on the outside with a juicy, tender inside. Perfect as a comforting appetizer or snack, they bring classic Southern flavors to your table and can be used in sandwiches or enjoyed on their own.
Ingredients
Tomatoes
- 4 medium 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
Wet Mixture
- 2 large eggs
- ½ cup whole buttermilk
- hot sauce, to taste (Louisiana-style recommended)
Frying & Garnish
- peanut oil, for frying (or any high smoke-point oil)
- 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 the slices dry with paper towels to remove excess moisture.
- Set up the dredging station: In one shallow dish, whisk together the self-rising flour, cornmeal, and Creole Cajun seasoning until well combined. In a second shallow dish, whisk together the eggs, buttermilk, and hot sauce to preferred taste. Prepare a baking sheet or platter to hold the dredged tomatoes.
- Dredge the tomatoes: Working in batches, coat each tomato slice thoroughly in the egg and buttermilk mixture, then press firmly into the flour and cornmeal mixture ensuring an even coating. Shake off excess coating and place the slices on the prepared baking sheet.
- Rest the tomatoes: Let the dredged tomato slices rest while heating the oil for frying. This helps the coating adhere better during frying.
- Fry the tomatoes: Heat peanut oil in a large cast iron skillet over medium heat to about 350°F, with oil depth approximately 2 inches. Fry the tomato slices in batches until golden brown and crispy, about 3 to 4 minutes per batch. Use a slotted utensil to transfer the fried tomatoes to a paper towel-lined plate to drain excess oil. Reheat oil to 350°F between batches.
- Serve: Optionally sprinkle flaky salt over the hot fried green tomatoes. Serve immediately with your favorite dipping sauce such as 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 this recipe.
- To make gluten-free fried green tomatoes, substitute gluten-free baking flour in a 1:1 ratio for the self-rising flour.
- Use a thermometer to maintain oil temperature between 350°F and 375°F for ideal frying texture and to avoid greasy tomatoes.
- Patting tomato slices dry before dredging prevents soggy coating and improves crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg
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