Name: Crispy Fried Green Tomatoes Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Southern
Ingredients: 4 medium green tomatoes, sliced 1/2-inch thick; 1 cup self-rising flour (or all-purpose flour); 1 cup yellow cornmeal; 1 teaspoon Creole Cajun seasoning; 2 large eggs; 1/2 cup whole buttermilk; Hot sauce, to taste (Louisiana-style recommended); Peanut oil, enough for deep frying (about 2 inches deep in skillet); Flaky salt, optional, for garnishing

There’s nothing quite like biting into a slice of golden, crunchy, and juicy goodness — that’s exactly what my favorite Crispy Fried Green Tomatoes Recipe delivers every single time. Whether you want a Southern snack, a crunchy appetizer, or a show-stopping sandwich addition, you’re gonna love this classic!

A silver tray holds a wire rack filled with about a dozen round, golden-brown fried slices that look crunchy. Each slice has a coarse, crumbly coat with a bright yellow inside that's soft and moist. Small white salt crystals scatter over the crispy surfaces. The tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Fried Green Tomatoes Recipe
Top Tip
How to Serve Crispy Fried Green Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Green Tomatoes Recipe

Why You'll Love This Recipe

I still remember the first time I made these crispy fried green tomatoes — that perfect crunch and tangy flavor made me feel like I was right in the heart of the South. They’re a simple yet magical comfort food that never fails to impress friends and family.

Perfectly Crispy Outside: Thanks to a golden cornmeal and flour coating, each bite has that irresistible crunch.
Juicy, Tender Inside: The green tomatoes stay juicy and soft, creating a wonderful contrast of textures.
Versatile Serving Options: Enjoy as a snack, appetizer, or in your favorite sandwich like a classic BLT upgrade.
Authentic Southern Flavor: A cozy staple that carries a subtle heat and spice with Creole Cajun seasoning and hot sauce mixed in.

Ingredients & Why They Work

Choosing the right ingredients sets this recipe apart, so let’s talk briefly about the stars of the show. Green tomatoes need to be firm and unripe, while the seasoning and dredging mix give the perfect balance of flavor and crunch.

Flat lay of fresh unripe green tomatoes sliced into thick rounds, a small white ceramic bowl filled with pale self-rising flour, a small white ceramic bowl containing bright golden yellow cornmeal mixed with reddish Creole Cajun seasoning, two large whole brown eggs with clean shells, a small white ceramic bowl holding fresh creamy whole buttermilk, a small white ceramic bowl with vivid red Louisiana-style hot sauce, a small white ceramic bowl of golden peanut oil, and a small mound of flaky salt crystals, all arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Green tomatoes: The unripe tomatoes offer that tartness and firmness ideal for frying without turning mushy.
Self-rising flour (or all-purpose flour): Creates the base of the crispy coating that sticks perfectly to each slice.
Yellow cornmeal: Adds that unmistakable crunch and a bit of sweetness to the coating mix.
Creole Cajun seasoning: Brings a warm, subtle spice and depth, elevating the flavor beyond basic fried tomatoes.
Eggs: Help bind the coating to the tomatoes when mixed with the buttermilk.
Whole buttermilk: Tenderizes the coating and infuses a tangy richness that pairs beautifully with the tomatoes.
Hot sauce: Adds a kick of heat — Louisiana-style is my go-to for authentic Southern flavor.
Peanut oil: Ideal for frying because of its high smoke point and neutral flavor, making those tomatoes crisp without overpowering them.
Flaky salt (optional): A finishing touch that enhances the crispy texture and flavor when sprinkled right after frying.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Fried Green Tomatoes Recipe is how easy it is to make it your own. Whether you want to swap ingredients to suit your diet or add a flavor twist, these fried green tomatoes are a versatile Southern delight ready for any kitchen adventure.

Gluten-Free Variation: I’ve found that using a good-quality gluten-free baking flour in place of the self-rising or all-purpose flour works beautifully without compromising the crispy texture. Bob’s Red Mill gluten-free flour is my go-to for this substitution.
Spicy Kick: Adding extra hot sauce to the wet egg/buttermilk mixture or sprinkling cayenne pepper into the dry dredge adds a nice heat that wakes up the palate while keeping that classic Southern vibe.
Herbed Twist: Mixing fresh chopped herbs like thyme, oregano, or parsley into the flour and cornmeal dredge brings a lovely fresh note that pairs wonderfully with the tangy green tomatoes.
Sandwich Upgrade: Try stacking these crispy slices in a BLT or a vegetarian-friendly club sandwich to turn a simple snack into a meal packed with flavor and texture.

Step-by-Step: How I Make Crispy Fried Green Tomatoes Recipe

The image shows a sandwich with three layers. The bottom layer is a piece of toasted white bread topped with green lettuce leaves and crispy bacon strips with a reddish-brown color. The middle layer has three golden brown, crispy, fried rounds that look crunchy and well-seasoned with salt and pepper. The top layer is another piece of toasted white bread spread with a creamy, orange cheese mixture that includes small red and white bits. A wooden-handled metal spatula is spreading the cheese mix on the top bread. The sandwich is on white parchment paper inside a metal tray, placed on a white marbled surface with a brown cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Tomatoes for Ultimate Crispiness

Start by slicing 4 medium green tomatoes into ½-inch thick rounds. I like to set aside the top and bottom ends since they don’t have much flesh—they can be eaten or saved for cooking later! After slicing, pat each piece dry gently with a paper towel. This step is key because removing excess moisture helps the coating stick and fry up golden and crisp.

Step 2: Create Your Dredging Station

In one shallow dish, whisk together 1 cup self-rising flour (or all-purpose if you prefer), 1 cup yellow cornmeal, and 1 teaspoon Creole Cajun seasoning. This seasoned mixture packs a flavorful punch underneath the crispy crust. In another dish, beat together 2 large eggs, ½ cup whole buttermilk, and hot sauce—Louisiana style if you want authentic Southern heat—to taste. These wet and dry stations make the coating process smooth and efficient.

Step 3: Dredge Each Tomato Slice with Care

Working in batches, dip each tomato slice first into the egg and buttermilk mixture, making sure every side is coated. Then press the wet tomato firmly into the flour and cornmeal mixture so the coating adheres well. Shake off any excess before placing your slices on a baking sheet or large plate. This firm pressing helps build that thick, irresistible crust that holds up during frying.

Step 4: Rest and Heat the Oil

Let the coated tomato slices rest briefly while you heat about 2 inches of peanut oil in a large cast iron skillet over medium heat. Use a thermometer to get the temperature just right between 350°F and 375°F — this hot oil level is perfect for deep frying without burning. Resting also allows the coating to set, which helps the crispiness stay intact.

Step 5: Fry Until Golden and Crispy

Working in manageable batches, gently lower the tomato slices into the hot oil. Fry them for about 3 to 4 minutes each batch, watching for that signature golden-brown color and crispy texture. Use a slotted spoon to remove them and drain on a paper towel-lined plate. Don’t forget to let the oil come back up to temperature before the next batch for perfectly crispy results every time.

Step 6: Serve with a Sprinkle and a Smile

Once fried, I love to sprinkle a little flaky salt on top to enhance the flavor. Serve your Crispy Fried Green Tomatoes hot and fresh with dipping sauces like remoulade, tartar, or a spicy comeback sauce. Whether you enjoy them as a snack, appetizer, or tucked inside a sandwich, they’re guaranteed to be a crowd-pleaser!

Top Tip

Getting those fried green tomatoes perfectly crispy and tender is all about a few key techniques. Here are some tips from my kitchen to yours that make all the difference!

Patting Dry: Always pat your tomato slices dry before dredging. Excess moisture can cause the coating to slide off and make your tomatoes soggy instead of crispy.
Temperature Check: Using a thermometer to keep your oil between 350°F and 375°F is a game-changer. Too cool, and the coating soaks up oil; too hot, and it burns before the center cooks through.
Press and Rest: Firmly press the tomatoes into the cornmeal and flour mixture so the coating clings well. Letting them rest before frying helps the crust set up, preventing it from falling off in the oil.
Batch Frying: Don’t overcrowd your skillet. Frying in batches ensures the oil temperature stays consistent and your tomatoes get that perfect golden brown crisp.

How to Serve Crispy Fried Green Tomatoes Recipe

The image shows a wooden cutting board with a checkered pattern on a white marbled surface. On the board, there are fourteen round slices of green tomatoes spread out, revealing their light green flesh and seeds inside with a translucent texture. The slices are neatly spaced, with about three slicing layers visible from the tomatoes. A kitchen knife with a wooden handle and a slightly worn blade lies diagonally on the board, partially under some slices, adding texture contrast to the scene. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle flaky salt over the freshly fried tomatoes to enhance their flavor and add a delicate crunch. Fresh herbs like chopped parsley or chives also brighten the dish and add color. For a little extra zing, a squeeze of lemon juice or a dash of hot sauce right before serving wakes up the flavors beautifully.

Side Dishes

These golden, crispy fried tomatoes pair wonderfully with a variety of Southern classics. Try serving them alongside creamy coleslaw, tangy pimento cheese, or warm buttermilk biscuits. For a heartier meal, they’re fabulous nestled in a BLT sandwich or alongside a fried chicken plate with collard greens and cornbread.

Make Ahead and Storage

Storing Leftovers

Store any leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days. To keep them crispy, place a paper towel between layers to absorb moisture.

Freezing

While fresh-fried is best, you can freeze cooled, fried green tomatoes. Arrange them in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe bag for up to 1 month. Thaw in the fridge before reheating.

Reheating

To reheat and revive that crispiness, pop the tomatoes on a baking sheet in a 375°F oven for about 10 minutes. Avoid microwaving, which makes the coating soggy.

Frequently Asked Questions:

Can I use ripe tomatoes instead of green tomatoes?

Ripe tomatoes tend to be too soft and watery for frying this way. Green tomatoes have the firm texture needed to hold up during frying and maintain that crisp coating.

What can I use to make this recipe gluten-free?

Simply substitute the flour with a gluten-free baking flour blend in a 1:1 ratio. Bob’s Red Mill gluten-free flour works great and keeps the crispy texture intact.

Is peanut oil the best choice for frying?

Peanut oil is preferred for its high smoke point and neutral flavor, but other high smoke-point oils like canola or vegetable oil will work just fine for frying.

How long do fried green tomatoes last once cooked?

They’re best enjoyed fresh but can be stored in the refrigerator for up to 2 days in an airtight container to keep as much crispness as possible.

Final Thoughts

I hope this crispy fried green tomatoes recipe brings a little taste of Southern comfort to your table. It’s one of those dishes that’s golden-crispy on the outside, tender and juicy inside, and utterly irresistible. Whether you serve them as an appetizer, a snack, or nestled in a sandwich, they’re sure to become a beloved classic in your kitchen too. So gather those green tomatoes, fire up your skillet, and enjoy a little crunchy, flavorful goodness!