Name: Crispy Fried Green Tomatoes Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Southern
Ingredients: 4 medium unripe 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 (homemade or store-bought); 2 large eggs; 1/2 cup whole buttermilk; Hot sauce, to taste (Louisiana-style recommended); Peanut oil (or any high smoke-point oil), for frying (about 2 inches deep for skillet); Flaky salt, for garnishing (optional)

If you’re craving something golden, crunchy, and packed with Southern charm, this Crispy Fried Green Tomatoes Recipe is exactly what you need. Imagine bites that are crispy on the outside and tender inside — pure comfort on a plate.

A silver metal tray with a silver wire rack inside holds about 14 round, golden brown fried slices arranged closely together with some overlapping. Each slice shows a rough, crispy texture with tiny bumps and is sprinkled lightly with flakes of coarse salt. The golden color varies slightly from slice to slice, with edges darker and more textured. The background is 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’ve made fried green tomatoes countless times, and honestly, they never get old. Whether you’re serving them as a starter or sneaking them in a sandwich, this recipe nails that perfect crispy crust and juicy center every single time.

Simple Ingredients: Uses easy-to-find pantry staples and fresh green tomatoes.
Perfect Crunch: The cornmeal and flour blend gives the ideal crispy coating.
Customizable Heat: Add as much Louisiana-style hot sauce as you like for a little kick.
Quick to Make: From start to finish, you’ll be enjoying these in just 30 minutes.

Ingredients & Why They Work

When gathering ingredients for these fried green tomatoes, you’ll want firm, unripe tomatoes and a few staples to make that crunchy coating sing. Let’s break down why each component plays a key role.

Flat lay of four medium unripe green tomatoes sliced, a small mound of self-rising flour on a simple white ceramic plate, a small pile of coarse yellow cornmeal, a small white bowl with vibrant Creole Cajun seasoning mixed in, two large whole brown eggs with clean shells, a small white bowl filled with whole buttermilk, a small white bowl of deep red Louisiana-style hot sauce, and a small white bowl of golden peanut oil, all arranged in perfect symmetry 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: Their firm texture holds up perfectly during frying and delivers a tangy bite.
Self-rising flour (or all-purpose flour): Provides structure to the coating and helps it crisp.
Yellow cornmeal: Adds crunch and that classic Southern flavor to the crust.
Creole Cajun seasoning: Brings a subtle smoky spice that elevates the dish.
Eggs: Bind the dredging ingredients and help the coating stick tight.
Whole buttermilk: Tenderizes the tomatoes slightly and adds a tangy creaminess.
Hot sauce: Infuses a gentle heat into the batter—adjust to your spice tolerance.
Peanut oil (or similar high smoke-point oil): Essential for frying to achieve that perfect golden crunch without burning.
Flaky salt: To finish, a sprinkle adds bursts of flavor and texture.

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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 joys of this Crispy Fried Green Tomatoes Recipe is how easy it is to customize. Whether you want to dial up the spice, swap ingredients to suit your diet, or add a personal twist, there’s plenty of room to make these golden beauties truly your own.

Spicy Kick: I love adding a bit more Louisiana-style hot sauce in the wet mix for a firmer spicy punch. It gives the crispy crust a subtle heat that pairs beautifully with the juicy interior.
Gluten-Free Delight: For gluten-free friends, swapping self-rising flour with your favorite gluten-free baking flour works wonderfully—just a 1:1 swap, and you won’t miss a thing on that crispiness.
Cornmeal Variation: I’ve found that using blue cornmeal lends a lovely nutty aroma and a gorgeous color contrast, making the fried slices as pretty as they are tasty.
Seasonal Herb Twist: Sometimes, I toss in a teaspoon of dried oregano or thyme into the dredging mixture for a hint of herbal flair that’s unexpected but delicious.

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

A sandwich is shown on a white plate with a white marbled surface background. The sandwich has two slices of toasted bread; the top slice is spread with an orange creamy mixture that contains shredded cheese and small red bits. On the bottom slice, layers include green leafy lettuce, several strips of crispy bacon, and three golden, crispy fried rounds sprinkled with coarse salt and black pepper, placed side by side. A wooden-handled spatula with an orange creamy spread is resting on the top slice of bread. The plate is on a brown cloth. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Tomatoes with Care

Start by slicing 4 medium unripe green tomatoes into ½-inch thick rounds. I usually nip off the top and bottom ends since they’re less juicy and can be a bit tough. Then, gently pat each slice dry with a paper towel—this step is key to preventing sogginess and helping that dredging mixture stick beautifully.

Step 2: Whisk Together Your Dry and Wet Mixtures

Set up two shallow dishes for dredging. Mix 1 cup self-rising flour (or all-purpose) with 1 cup yellow cornmeal and 1 teaspoon Creole Cajun seasoning in one dish until combined. In the second, whisk 2 large eggs with ½ cup whole buttermilk and hot sauce to taste—Louisiana-style hot sauce brings authentic Southern zest here! Mixing these well ensures an even coat on every slice.

Step 3: Dredge the Tomatoes for Maximum Crunch

Working in batches, dunk each tomato slice into the egg mixture, coating every side thoroughly. Then firmly press each slice into your flour and cornmeal mixture, ensuring a generous, even crust. Shake off the extra coating gently, then lay the slices on a baking sheet or plate. This double-dip method locks in moisture and guarantees that crave-worthy crunch we’re after.

Step 4: Let Them Rest as You Heat the Oil

Set your coated tomato slices aside while you pour peanut oil into a large cast iron skillet to about 2 inches deep. Heat over medium until the oil temperature reaches 350-375°F—using a thermometer here really helps. This brief rest lets the coating set, reducing flaking during frying.

Step 5: Fry to Golden Perfection

Carefully add batches of tomato slices to the hot oil. Fry each side about 3-4 minutes until they turn golden brown and irresistibly crispy. Use a slotted spoon or spatula to transfer them to a paper towel-lined plate to drain any excess oil. Keep an eye on oil temperature and bring it back up to 350°F before starting the next batch for consistent crispiness.

Step 6: Serve Fresh with a Sprinkle and Dips

Right before serving, sprinkle flaky salt on top for that subtle salty crunch. These fried green tomatoes shine on their own but are even better paired with classic Southern dipping sauces like remoulade, tartar sauce, or a tangy comeback sauce. Or tuck them inside a sandwich or burger for a Southern-inspired bite that’s pure comfort.

Top Tip

These tips come from my own kitchen adventures making this Crispy Fried Green Tomatoes Recipe, helping you get that perfect golden crunch every time.

Keep the Oil Temperature Steady: Using a thermometer to maintain the oil between 350-375°F ensures even frying and a crispy, non-greasy finish.
Press the Coating Firmly: When dredging, firmly press the tomato slices into the flour and cornmeal mixture to get a thick, crunchy crust that sticks well.
Pat Tomatoes Dry: Moisture is the enemy of crispiness—drying the tomato slices before dredging keeps the coating from slipping off.
Don’t Overcrowd the Pan: Fry in batches to keep the oil temperature steady; overcrowding cools the oil and leads to soggy tomatoes.

How to Serve Crispy Fried Green Tomatoes Recipe

The image shows a wooden cutting board with a checkered pattern, placed on a white marbled surface. On the board are fourteen round, bright green slices of tomato scattered around in a slightly overlapping manner. The tomato slices have visible pale green seeds and inner details, with smooth, shiny skin. A small knife with a beige handle and a slightly rusted blade rests on the board, partially under one tomato slice. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle flaky salt right after frying to enhance the crunch and flavor. Fresh chopped parsley or a pinch of smoked paprika also adds a bright, smoky finish. For a little extra indulgence, a dollop of creamy remoulade, tartar sauce, or comeback sauce is unbeatable alongside these golden beauties.

Side Dishes

Serve alongside classic Southern sides like creamy coleslaw, baked beans, or buttery cornbread. These tomatoes also shine when paired with a crisp green salad, creamy mashed potatoes, or even nestled into sandwiches and burgers for a delightful twist.

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 help maintain crispiness, layer parchment paper between slices to prevent them from sticking together.

Freezing

While best enjoyed fresh, you can freeze the fried green tomatoes. Arrange cooled slices in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag for up to 1 month. Reheat directly from frozen for best results.

Reheating

Reheat the tomatoes in a preheated oven at 375°F for about 10 minutes or until crisp again. Avoid microwaving, which tends to make them soggy. If you have a cast iron skillet, a quick fry in a little oil also works wonders to bring back that crunch.

Frequently Asked Questions:

Can I use ripe tomatoes instead of green tomatoes?

Ripe tomatoes are softer and contain more moisture, which makes them less ideal for frying crispy. Green tomatoes hold their shape and crisp up beautifully in this recipe.

What’s the best oil to use for frying?

Peanut oil is preferred due to its high smoke point and neutral flavor. However, you can also use vegetable or canola oil as alternatives with good results.

How do I make this recipe gluten-free?

Simply swap the self-rising or all-purpose flour with a gluten-free baking flour in a 1:1 ratio, such as Bob’s Red Mill gluten-free flour.

Can I prepare these ahead of time?

You can dredge the tomatoes ahead of time and refrigerate them briefly but it’s best to fry just before serving for maximum crispiness.

Final Thoughts

This Crispy Fried Green Tomatoes Recipe is a welcoming taste of Southern comfort—simple yet bursting with flavor and crunch. Whether you’re gathering friends for a casual snack or jazzing up a classic BLT, these tomatoes bring a little golden magic to your table. I hope making them brings you as much joy in the kitchen as eating them does. Happy frying!