Looking for a tried-and-true fried green tomatoes recipe? This Southern classic is the perfect way to use firm, unripe tomatoes during the growing season. With their tangy flavor and crisp coating, these tomatoes are an iconic comfort food.
Whether you’re making them for the first time or grew up eating them, this simple recipe delivers golden, crunchy bites every time.
I made these last weekend with fresh tomatoes from the farmer’s market and served them with a homemade remoulade sauce, everyone went back for seconds. Let me show you how easy it is to make fried green tomatoes at home.
What You Need: Simple Ingredients
These few pantry staples will make your tomatoes crispy, golden, and full of flavor.
- 3 firm green tomatoes. Look for unripe, green and solid ones
- Kosher salt. Helps draw out moisture before coating
- 1 cup all-purpose flour. For the first dredge layer
- 1 tablespoon Cajun seasoning. Adds a kick of Southern spice
- 1/2 cup buttermilk or milk. Buttermilk gives extra tang
- 1 large egg. Helps the coating stick
- 1/3 cup white cornmeal. Traditional Southern texture
- 1/2 cup dry breadcrumbs. Adds crunch
- 1/4 cup oil for frying. Use peanut, canola, or olive oil
🔁 No buttermilk? Mix milk with a little lemon juice or vinegar for a quick substitute.
Step-by-Step Instructions
Here’s how to make these crispy green tomato slices in under 30 minutes.
- Slice and salt the tomatoes
- Cut unpeeled green tomatoes into ½-inch slices.
- Sprinkle both sides with kosher salt.
- Let sit for 5 minutes to draw out moisture.
- Prep your breading stations
- In one shallow bowl: mix flour and Cajun seasoning.
- In the second: whisk egg and buttermilk together.
- In the third: combine cornmeal and breadcrumbs.
- Bread the tomato slices
- Dip tomato slices into the flour mixture first.
- Then into the buttermilk-egg mix.
- Finally, coat with the breadcrumb-cornmeal blend.
- Press gently to make sure the coating sticks.
- Fry until golden and crisp
- Heat oil in a large skillet over medium heat.
- Fry the slices in batches for 3 to 5 minutes per side.
- Turn once, and cook until each side is golden brown.
- Drain on paper towels to remove excess oil.
- Serve and enjoy
- Serve hot with remoulade, ranch, or hot sauce.
- These also pair well with grilled meats or fresh salads.
Pro Tips for Perfect Fried Green Tomatoes
These quick tips will help you get the crispiest results.
- Use firm, underripe tomatoes. Soft tomatoes don’t fry well.
- Don’t skip the salt rest. This helps prevent sogginess.
- Use white cornmeal. It’s traditional in many Southern recipes.
- Stick with all-purpose flour. Whole wheat will be too heavy.
- Don’t crowd the pan. Fry in batches so the oil stays hot.
💡 I always use a cast iron skillet, it holds heat evenly for the crispiest finish.
What to Serve with Fried Green Tomatoes
These tomatoes work as a snack, appetizer, or side dish.
- Classic Southern remoulade. Creamy, tangy, and just spicy enough
- Hot sauce. For a fiery finish
- Fresh garden salad. Adds a crisp contrast
- Grilled chicken or shrimp. Makes a full Southern-style meal
- Po’ boy sandwich. Layer tomatoes on a baguette with lettuce and mayo
Why People Love Fried Green Tomatoes
This recipe has stood the test of time for good reason.
- Great way to use unripe tomatoes. Especially at the end of tomato season
- Crispy on the outside, tender inside. A satisfying texture contrast
- Packed with Southern flavor. Cajun seasoning brings a bold kick
- Quick and easy. Ready in under 30 minutes
- A crowd favorite. Everyone from kids to adults enjoys them
🧑🍳 I learned this recipe from a Southern neighbor who used to make these every summer. She swore by white cornmeal and she was right.
FAQs
Quick answers to common questions.
- Can I use red tomatoes? Not recommended. Ripe tomatoes are too juicy and fall apart when fried.
- Are green tomatoes safe to eat? Yes, firm unripe tomatoes are safe and delicious when cooked.
- Can I air fry them? You can, but the texture won’t be quite the same. Use a light oil spray.
- Can I freeze them? Yes, freeze after breading. Fry from frozen, adding a minute or two to the cook time.
Final Thoughts
This fried green tomatoes recipe is a Southern staple that’s easy, quick, and full of flavor.
With simple ingredients and a few steps, you can turn firm, tangy tomatoes into a golden, crispy treat.
Serve them at a summer cookout, alongside grilled meats, or as a nostalgic appetizer with a spicy dipping sauce.
Give it a try and taste why this dish has become a legend across the South and beyond.
Fried Green Tomatoes
Ingredients
Equipment
Method
- Slice the green tomatoes into 1/2-inch thick rounds. Sprinkle both sides with kosher salt and let them rest for 5 minutes.
- Prepare three shallow bowls: one with flour and Cajun seasoning, one with the whisked egg and buttermilk, and one with breadcrumbs and cornmeal mixed together.
- Dip each tomato slice first in the seasoned flour, then in the egg-buttermilk mix, and finally coat with the cornmeal-breadcrumb mixture. Press lightly to ensure coating sticks.
- Heat oil in a skillet over medium heat. Fry the tomato slices in batches, 3–5 minutes per side, until golden and crispy.
- Transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Serve hot with remoulade sauce, hot sauce, or ranch dressing.