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.
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!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
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
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.
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.
More Fried Recipes
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Fried Green Tomatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 6 medium green tomatoes 5-6 tomatoes
- ½ cup whole milk
- 1 large egg beaten
- 1 teaspoon tabasco sauce
- ⅔ cup all-purpose flour
- 2 teaspoons cajun seasoning divided
- ⅓ cup breadcrumbs
- ⅓ cup cornmeal
- 2 cups vegetable oil or canola oil for frying. 2-3 cups
Things You’ll Need
- Instant read thermometer with clip
- Cast iron skillet with deep sides, or a heavy stockpot
Before You Begin
- 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.
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.
Nutrition
Amanda Davis
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Mr. Tomatoes says
What is that spicy Cajun sauce? Ranch, Tabasco, Cajun spice?
Looks amazing.
That negative review was uncalled for. May Ace’s afterlife be spend eating nothing but fried green tomatoes till he appreciates them.
Keep up the wonderful recipes!
Amanda Davis says
It’s a remoulade sauce :)
Larry Handley says
The tabasco and Cajun seasoning really kick up the flavor = great.
Ace Davis says
Fried green tomatoes aren’t remotely southern, the oldest recipe published is 1800s Pacific Northwest. They actually came from Europe with Jewish settlers in the northeast, you know, where it gets cold while the tomato plants are still bearing? The first taste of this in the south was late 1970s, when the book came out. My aunt fed my large southern family fried green tomatoes, and we ALL spit those nasty things out. People calling this nastyness southern because of a bad movie, is the same as people calling tians “ratatouille”, because of a dumb Disney movie. If you are gonna post claiming you’re an expert, do your due diligence, and don’t insult southerners because Jewish Yankees don’t want to take credit. Ps ~ Hawaiian pizza has spam on it, Canadians are the ones that put Brazilian fruit on pizza
.
Amanda Formaro says
We never claimed that the recipe originated in the south, we said it’s enjoyed in the south … which it is.
JJ Weldon says
You might also like to do your own due diligence and perhaps get some manners. The information never claimed that they originated in the South. The movie was based on a book that came before it and the book was based on a real restaurant that had been around since 1928. Now I don’t know when they started making fried green tomatoes, but they didn’t suddenly come into being in the South because of a movie. And anyone who was raised to spit out, as a family unit, food that was prepared and served to them, doesn’t represent someone who needs to be teaching anyone else lessons. And as ever with people who right “reviews” only to slam other people, if you feel that fried green tomatoes, wherever they come from, are so nasty, why are you looking for recipes for them to belittle? Spend your life on things you enjoy instead.
Michelle says
Actually Ace, I am from New Orleans Louisiana which is about as south as it gets and this dish is a staple there, soooo it’s not just a Disney movie 😂.
Jan says
I have not seen green tomatoes I. A grocery store ever. Did you grow your own tomatoes and if not can you get them at. farmer’s Market? Thank you!
JJ Weldon says
Some grocery store do carry them, but farm stands and markets often have them. I saw some in Publix today, and got some at a local farm stand a few days ago. It might just depend on where you are. Hope you find some!
Rose Marie Davidson says
Leftovers??!!! You have to kidding’ !!!!!!