Fried Green Tomatoes

A southern delicacy, these fried green tomatoes are crispy crunchy on the outside with a tender tangy center spiced with cajun seasoning and a dash of Tobasco sauce for ultimate flavor.

Total 24 minutes
Serves 6 servings
Appetizer, Vegetarian
American

Jump to the recipe

A southern delicacy, these fried green tomatoes are crispy crunchy on the outside with a tender tangy center spiced with cajun seasoning and a dash of Tobasco sauce for ultimate flavor.

Why this recipe works

Fried green tomatoes are a classic summer staple in the south. They’re essentially unripe tomatoes that have been plucked from the vine early to be dredged and coated in a crispy breadcrumb and cornmeal mixture then fried in hot oil to make golden discs of crispy crunchy goodness. Sure, you’ll want plenty of ripened tomatoes for homemade tomato soup, but the green ones are gold too!

Green tomatoes are a nice switch up from juicy red tomatoes. They’re tangy, firm, and hold up well when fried as opposed to the fully ripened variety. So set aside the tomato pie recipe for now and give those unripe tomatoes a try if you haven’t yet!

plate fo Fried Green Tomatoes with sauce

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

ingredients to make Fried Green Tomatoes

Ingredient Info and Substitution Suggestions

TOMATOES – You can use any variety of tomato for this recipe. Green tomatoes are simply unripe tomatoes. They are firm and less juicy than ripe tomatoes. You want them to be green and firm with a slight give when squeezed. You can find green tomatoes at grocery stores and farmer’s markets with their peak season towards the end of summer and early fall.

How to Make Fried Green Tomatoes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Slice tomatoes into 1⁄2” thick slices. Spread the tomatoes out in a single layer and press with paper towels to remove excess moisture from the slices. Set aside.
Prepare a dredging station by laying out three shallow bowls.
In one bowl, whisk together the milk, egg, and Tobasco sauce.
In a second bowl, stir together 1/3 cup of flour and 1 teaspoon of cajun seasoning.
In the third bowl, mix together the remaining 1⁄3 cup of flour, the breadcrumbs, the cornmeal, and the remaining teaspoon of cajun seasoning.
Heat the oil in a large heavy stockpot or deep cast iron skillet. Heat to precisely 375°F.

EXPERT TIP – The oil should be 2-3 inches deep – since the tomatoes are only 1⁄2” thick, the oil doesn’t have to be extra deep, but the tomatoes do need room to float in the oil without touching the bottom of the pan or each other.
Bread the tomato slices by dipping them in the flour mixture, then dunking them in the egg mixture, and finally coating them with the breadcrumb/cornmeal mixture.
Carefully transfer several breaded tomatoes at a time into the hot oil. Fry for 1-2 minutes and then flip, frying on both sides until the tomatoes are golden brown.

EXPERT TIP – Clip a thermometer on the side of the pan to monitor the oil temperature at all times. The temperature drops when tomatoes are added to the fryer; adjust the burner regularly during cooking to maintain the oil temperature as close to 375°F as possible.
Lift the fried tomatoes from the oil and place on paper towels to absorb the excess oil.
Serve with remoulade sauce while hot.

Frequently Asked Questions & Expert Tips

Can I freeze fried green tomatoes?

Yes, you can prepare the (not yet fried) green tomatoes, lay them on a baking sheet, and flash freeze them until they are firm. Transfer the slices to a large ziptop bag or an air-tight container and freeze for 4-5 months. You can thaw them first or fry them from frozen.

How do I store leftovers?

Fried foods, especially these green tomatoes, are best served right away and will not hold up for very long without becoming soggy. If you decide to give it a try, I think they would be best reheated in an air fryer or back in a skillet on the stovetop. You can store them for 1-2 days in the refrigerator in an air-tight container.

Serving Suggestions

You can serve fried green tomatoes as is, alongside poached or fried eggs, drizzled or dunked in a remoulade sauce, and even sandwiched between a bun with bacon and lettuce. The choice is yours!

Serve hot and fresh. Do not stack the fried green tomatoes or cover them while you fry in batches, they will get soggy.

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Recipe

Fried Green Tomatoes

Unripe tomatoes that have been plucked from the vine early to be dredged and coated in a crispy breadcrumb and cornmeal mixture then fried in hot oil to make golden discs of crispy crunchy goodness.

Ingredients

6 medium green tomatoes5-6 tomatoes
½ cup whole milk
1 large eggbeaten
1 teaspoon tabasco sauce
⅔ cup all-purpose flour
2 teaspoons cajun seasoningdivided
⅓ cup breadcrumbs
⅓ cup cornmeal
2 cups vegetable oilor canola oil for frying. 2-3 cups

Instructions

Slice tomatoes into 1⁄2” thick slices. Spread the tomatoes out in a single layer and press with paper towels to remove excess moisture from the slices. Set aside.
Prepare a dredging station by laying out three shallow bowls.
In one bowl, whisk together the milk, egg, and Tobasco sauce.
In a second bowl, stir together 1/3 cup of flour and 1 teaspoon of cajun seasoning.
In the third bowl, mix together the remaining 1⁄3 cup of flour, the breadcrumbs, the cornmeal, and the remaining teaspoon of cajun seasoning.
Heat the oil in a large heavy stockpot or deep cast iron skillet. Heat to precisely 375°F. The oil should be 2-3 inches deep – since the tomatoes are only 1⁄2” thick, the oil doesn’t have to be extra deep, but the tomatoes do need room to float in the oil without touching the bottom of the pan or each other.
Bread the tomato slices by dipping them in the flour mixture, then dunking them in the egg mixture, and finally coating them with the breadcrumb/cornmeal mixture.
Carefully transfer several breaded tomatoes at a time into the hot oil. Fry for 1-2 minutes and then flip, frying on both sides until the tomatoes are golden brown. Clip a thermometer on the side of the pan to monitor the oil temperature at all times. The temperature drops when tomatoes are added to the fryer; adjust the burner regularly during cooking to maintain the oil temperature as close to 375°F as possible.
Lift the fried tomatoes from the oil and place on paper towels to absorb the excess oil.
Serve with remoulade sauce while hot.

Notes

Fried green tomatoes are best right out of the fryer, but can be stored in the refrigerator, in an airtight container, for 1-2 days.
You can use any variety of tomato. Green tomatoes are unripe tomatoes. They are firm and less juicy than ripe tomatoes.
Keep the fried green tomatoes on a baking sheet in a warm oven or microwave while you continue to cook the others. To avoid them becoming soggy, do not cover them or stack them while hot.
You can prepare the (not yet fried) green tomatoes, lay them on a baking sheet, and flash freeze them until they are firm. Transfer the slices to a large ziptop bag or an air-tight container and freeze for 4-5 months. You can thaw them first or fry them from frozen.