Fried Green Tomatoes
This simple recipe for fried green tomatoes turns firm, unripe tomatoes into a Southern classic with a golden, crispy cornmeal crust and a tender, tangy tomato center. Made with just six basic ingredients, they're easy to fry at home and even better with your favorite dipping sauce.
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Southern Green Fried Tomatoes
Fried green tomatoes are a Southern specialty that I make at least once every year, usually at the end of tomato season.
My tomato plants often keep producing well into fall, but when a big storm or freezing night is in the forecast, I pick every green tomato left on the vine. Rather than let them go to waste, why not put them to good use and make this crispy Southern classic instead!
Green tomatoes are underripe and extra firm, but soften up when cooked. They're juicy and tangy, but unlike ripe tomatoes, they won't fall apart when fried. Ripe tomatoes are more delicate and can become mushy or break apart in the hot oil, but unripe green tomatoes are sturdy and hold their shape.
I love the texture of anything that's fried with a cornmeal coating, which is what I use for this recipe. It's popular in the South, especially Louisiana, where I used to live. It gives the most satisfying crunch!
Season your tomatoes really well before breading them so they have lots of flavor. However, don't salt them too early or it will pull out their moisture and make them more difficult to bread. You can keep it simple with salt and pepper or use Cajun or Creole seasoning for an extra punch of spicy Southern flavor.
Make sure your oil temperature stays consistently around 350°F so these fry up nice and crisp. If your oil is too hot, the coating will burn before the insides are cooked and the tomatoes will be too crunchy and raw. But if the oil isn't hot enough, the coating will be greasy and not crisp.
If you follow these easy tips, you'll have the crispiest, juiciest, most flavorful fried green tomatoes ever. Enjoy them fresh out of the fryer as an appetizer or a side with your favorite dipping sauce!
For more southern-inspired recipes, try my buttery New Orleans BBQ shrimp, these easy quick pickled green beans, or these iconic Cajun shrimp po' boy sandwiches.
Why This Recipe Works
- Easy to make with just 6 basic ingredients!
- Great use of unripe green tomatoes, especially in spring and fall.
- Cornmeal creates an ultra-crunchy coating that holds up well during frying.
- Maintaining proper oil temperature keeps the coating crisp and the tomatoes tender.
- Easy to customize with different seasonings and dipping sauces.
Fried Green Tomato Recipe Ingredients
Best Tomatoes For Fried Green Tomatoes
Use unripe, green tomatoes, or tomatoes that are slightly blushed and just starting to turn. Use medium-sized tomatoes that feel firm and heavy for their size. Make sure your tomatoes are actually underripe green tomatoes and not a variety that stays green when ripe, such as Green Zebras. Ripe tomatoes will be softer, juicier and more likely to become mushy when fried.
Cornmeal - Use fine or medium-grind, yellow cornmeal for that delicious crunch.
Flour and eggs - All-purpose flour and eggs are used to dredge the tomatoes and help the cornmeal stick.
Seasonings - Salt and pepper are essential, and Creole or Cajun seasoning adds some spice (use as much as you like).
Oil - Use any neutral oil with a high smoke point for frying, such as grapeseed, canola, avocado, peanut, or vegetable oil, etc.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Heavy-bottomed large skillet
- Tongs
- Paper towels
- Wire rack
- Thermometer
How to Make Fried Green Tomatoes
- Place the flour in a shallow dish. Beat the eggs with 2 tablespoons of water in a second shallow dish. Combine the cornmeal and Creole or Cajun seasoning in a third.
- Slice the tomatoes into ½-inch thick rounds and season both sides with salt and pepper. Alternatively, you can use Cajun seasoning if you'd like it spicier.
- Working one at a time, dredge each tomato slice in the flour and tap off any excess. Dip into the egg mixture and let the excess drip off, then coat thoroughly in the seasoned cornmeal. Place on a plate or wire rack and repeat with the remaining tomatoes.
Pro Tip: Make sure to press the tomatoes into the flour and cornmeal so they adhere well.
- Pour about ½ inch of oil into a large, heavy skillet, preferably cast iron. Heat over medium-high heat until the oil reaches 350°F.
- Working in batches, fry the tomatoes in a single layer until crisp and golden brown on the bottom, about 2-3 minutes. Avoid crowding the pan. Flip and fry until crisp and golden on the second side, about 2 minutes more.
- Transfer to a paper towel-lined plate or wire rack and immediately sprinkle with a little salt and/or Cajun seasoning. Allow the oil to return to 350°F between batches and repeat with the remaining tomatoes.
Pro Tip: Adding salt and seasonings as soon as the tomatoes come out of the fryer helps them stick rather than slide off when moved or picked up.
- Serve immediately while hot and crisp with Creole remoulade or another dipping sauce on the side.
Tips For Frying Green Tomatoes
- Letting the breaded tomatoes rest for 5-10 minutes before frying helps the coating adhere.
- Keep the oil around 350°F for the crispiest coating. Oil that is too cool can make the tomatoes greasy, while oil that is too hot can brown the coating before the tomatoes soften.
- Avoid overcrowding the skillet, which can cause the oil temperature to drop and prevent the coating from getting crisp.
Green Fried Tomatoes Recipe Variations
- For a lighter crust, use a mixture of half breadcrumbs and half cornmeal, try some crushed unsweetened cornflakes, or go for a beer batter.
- Use a mixture of half eggs and half buttermilk to add tanginess that complements the acidity of the tomatoes.
- Mix finely grated Parmigiano into the cornmeal for a cheesy crust.
- Season tomatoes with smoked paprika or chipotle powder for a smoky version, or add cayenne for extra spice.
What to Serve With Fried Green Tomatoes
Fried green tomatoes are delicious on their own or with a squeeze of lemon, but I highly recommend serving them with a dipping sauce!
My zippy creole remoulade is my favorite, but they're also great with a classic cocktail sauce, homemade marinara sauce, creamy horseradish sauce, or even a drizzle of garlic-infused honey!
For a larger spread, serve them with some Southern-style pickled shrimp, easy fish cakes, crispy panko crusted shrimp, warm and gooey Maryland crab dip, bite-sized blackened fish sliders, or Louisiana-style blackened shrimp.
How to Reheat Fried Green Tomatoes
Reheat fried green tomatoes in an air fryer at 375°F or on a wire rack set over a baking sheet in a 375°F oven, flipping halfway through until warm and crispy. It will take about 5-6 minutes in an air fryer or 8-10 minutes in the oven.
Can you freeze Fried Green Tomatoes?
You can freeze uncooked, breaded green tomatoes on a sheet pan, then transfer them to an airtight container or freezer-safe bag. They can be frozen for up to 6 months. To cook, fry in 350°F oil straight from the freezer, without thawing. Once fried, the tomatoes do not freeze well.
FAQs
Yes, but only if the tomatoes are very firm and meaty, otherwise it's not recommended. Ripe tomatoes are more delicate and juicy than unripe green tomatoes and can fall apart while frying.
Personally, I think baking these results in a denser, harder coating rather than the light and crisp shell you get when frying. If you insist on baking, you can brush or spray the breaded green tomatoes with oil and cook them at 375°F in an air fryer or convection oven over a wire rack until golden brown.
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Green Fried Tomatoes Recipe
Ingredients
- 2 pounds unripe green tomatoes about 4 medium
- salt and freshly cracked black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 cup yellow cornmeal
- 1 tablespoon Creole seasoning or Cajun seasoning, plus more for sprinkling
- vegetable oil grapeseed, canola or other neutral oil, for frying
Instructions
- Place the flour in a shallow dish. Beat the eggs with 2 tablespoons of water in a second shallow dish. Combine the cornmeal and Creole or Cajun seasoning in a third.1 cup all-purpose flour, 2 large eggs, 2 tablespoons water, 1 cup yellow cornmeal, 1 tablespoon Creole seasoning
- Slice the tomatoes into ½-inch thick rounds and season both sides with salt and pepper. Alternatively, you can use Cajun seasoning if you'd like it spicier.2 pounds unripe green tomatoes, salt and freshly cracked black pepper
- Working one at a time, dredge each tomato slice in the flour and tap off any excess. Dip into the egg mixture and let the excess drip off, then coat thoroughly in the seasoned cornmeal. Place on a plate or wire rack and repeat with the remaining tomatoes.
- Pour about ½ inch of oil into a large, heavy skillet, preferably cast iron. Heat over medium-high heat until the oil reaches 350°F.vegetable oil
- Working in batches, fry the tomatoes in a single layer until crisp and golden brown on the bottom, about 2-3 minutes. Avoid crowding the pan. Flip and fry until crisp and golden on the second side, about 2 minutes more.
- Transfer to a paper towel-lined plate or wire rack and immediately sprinkle with a little salt and/or Cajun seasoning. Allow the oil to return to 350°F between batches and repeat with the remaining tomatoes.
- Serve immediately while hot and crisp with Creole remoulade or another dipping sauce on the side.
Notes
- Make sure to press the tomatoes into the flour and cornmeal so they adhere well.
- Adding salt and seasonings as soon as the tomatoes come out of the fryer helps them stick rather than slide off when moved or picked up.
- Letting the breaded tomatoes rest for 5-10 minutes before frying helps the coating adhere.
- Keep the oil around 350°F for the crispiest coating. Oil that is too cool can make the tomatoes greasy, while oil that is too hot can brown the coating before the tomatoes soften.
- Avoid overcrowding the skillet, which can cause the oil temperature to drop and prevent the coating from getting crisp.
