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 in skillet); Flaky salt, for garnishing (optional)

Nothing beats the crispy, golden crust and juicy tang of a classic Crispy Fried Green Tomatoes Recipe. If you haven’t tried making this Southern favorite at home yet, you’re in for a treat — it’s addictive, comforting, and a total crowd-pleaser!

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 honestly love how this fried green tomatoes recipe brings a little Southern soul into any meal. The crispy cornmeal coating paired with a bit of Cajun spice makes each bite irresistible — and it’s surprisingly easy to nail at home!

Perfect Crunch: The seasoned cornmeal and flour crust gives you that ideal crispy exterior every time.
Juicy Interior: The green tomatoes stay tender and fresh inside, balancing the crisp coating beautifully.
Versatile Snack: Serve it up as an appetizer, snack, or pile it into a sandwich or burger for a Southern twist.
Simple Ingredients: Easy to find pantry staples and green tomatoes make this a weekend kitchen win.

Ingredients & Why They Work

Before you dive in, make sure you pick firm, unripe green tomatoes—not too soft or overly ripe—to get that perfect bite. The dredging station ingredients work together to create a crispy, flavorful crust that clings just right to the tomato slices.

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: Choose medium, firm tomatoes that are still unripe to get that tangy, crisp texture.
Self-rising Flour (or all-purpose flour): Helps give the crust a light fluffiness, and you can swap for gluten-free if needed.
Yellow Cornmeal: Adds a gritty, crunchy texture that’s signature to Southern fried tomatoes.
Creole Cajun Seasoning: Brings a subtle heat and depth of flavor—homemade or store-bought works great.
Eggs: Help the coating stick and add richness to the batter.
Buttermilk: Adds tang and moisture, tenderizing the tomatoes for juicy interiors.
Hot Sauce: Provides a little kick; Louisiana-style hot sauce is my favorite for authenticity.
Peanut Oil (or high smoke-point oil): Essential for frying at the right temperature without burning.
Flaky Salt: Optional but highly recommended for finishing—sprinkle to taste to uplift every crispy bite.

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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

The beauty of this Crispy Fried Green Tomatoes Recipe is how wonderfully adaptable it is. Whether you’re craving a little extra spice, want a gluten-free option, or feel like changing up the dipping sauces, you can easily make it your own!

Spicy Kick: Add more hot sauce to your egg mixture or sprinkle a pinch of cayenne pepper into your dredging flour and cornmeal mix. I once added some smoked paprika too, which gave a lovely smoky warmth without overpowering the tomato's brightness—so good!
Gluten-Free Twist: Simply swap the self-rising flour for a gluten-free baking flour on a 1:1 ratio. I’ve used Bob’s Red Mill gluten-free flour, and it worked like a charm without compromising the crispiness.
Herb-Infused Crust: Mix finely chopped fresh herbs like thyme or oregano into the cornmeal flour combination. It adds a subtle savory note that pairs nicely with the tangy green tomatoes. Perfect if you want a fresh garden vibe!
Seasonal Variation: In late summer, try mixing in a pinch of smoked chili powder and serve these alongside a peach chutney or a sweet tomato jam. The sweet and savory combo is downright addictive.

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 the Tomatoes Like a Pro

Start by slicing your unripe green tomatoes into ½-inch thick rounds. The thickness is just right to ensure that crispy outer crust with a juicy interior. I like to trim off the top and bottom ends, since they can be a bit watery or seedy, which sometimes affects texture. Don’t forget to gently pat each slice dry with paper towels — removing excess moisture is key to that perfect crunch!

Step 2: Set Up the Dredging Station

Next, create your two dredging stations. In one shallow dish, whisk together 1 cup self-rising flour, 1 cup yellow cornmeal, and 1 teaspoon Creole Cajun seasoning until well blended. In the second dish, whisk 2 large eggs, ½ cup whole buttermilk, and your preferred amount of Louisiana-style hot sauce until smooth. Having these ready helps keep your workflow smooth and organized when coating the tomatoes.

Step 3: Dredge with Care

One by one, dip your tomato slices fully into the egg mixture, ensuring every surface is coated. Then press them firmly into the flour and cornmeal mixture — don’t be shy here! A good, even coating is what gives you that unbeatable crispy crust. Shake off any extra coating and lay them out on a baking sheet or plate. Repeat until all slices are ready. Pro tip: the press-and-coat technique helps the dredge stick better and avoids clumps of coating.

Step 4: Let Them Rest While Heating Oil

Allow your dredged tomato slices to rest for a few minutes. This pause encourages the coating to set a bit, which helps prevent it from falling off during frying. Meanwhile, heat about 2 inches of peanut oil in a large cast iron skillet to a steady 350-375°F — using a thermometer here really takes the guesswork out and ensures crispy, non-greasy results.

Step 5: Fry to Golden Perfection

Gently place your tomato slices in the hot oil, frying in batches so not to overcrowd the skillet. Cook each batch for about 3-4 minutes until golden brown and irresistibly crispy. Use a slotted spoon to remove them to a paper towel-lined plate to drain excess oil. Remember to let the oil reheat to the ideal temperature between batches for consistent frying.

Step 6: Serve & Enjoy Immediately

Once fried, sprinkle with flaky salt if you like, and serve these beauties while still warm. They pair wonderfully with classic remoulade, tartar sauce, or comeback sauce. Or, sneak them into a Southern-style BLT — trust me, it’s a game changer. Enjoy that golden crunch and juicy bite!

Top Tip

Getting those green tomatoes perfectly crispy outside and tender inside can be a bit tricky, but these tips will help you master that delicious golden crust every time.

Pat Them Dry First: From my experience, drying the tomato slices thoroughly before dredging is a game changer — it helps the coating stick better and turns out crispier.
Keep Your Oil Hot: I learned the hard way that frying in oil cooler than 350°F makes the crust soggy and greasy, so use a thermometer to keep the temperature steady between 350-375°F.
Rest Before Frying: Letting the coated tomatoes sit while the oil heats helps the breading bind and stay put during frying.
Don’t Crowd the Pan: Fry in batches without overcrowding the skillet — this keeps the oil temperature stable and ensures each slice fries evenly.

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

Keep it simple with a light sprinkle of flaky salt right out of the fryer to elevate that crispy crust. For an extra burst of flavor, add a dash of hot sauce or a spoonful of remoulade, tartar sauce, or comeback sauce on the side. Fresh herbs like chopped parsley or chives can also brighten things up beautifully.

Side Dishes

These fried green tomatoes pair wonderfully with classic Southern sides like creamy coleslaw, baked mac and cheese, or collard greens. For a lighter contrast, a crisp garden salad or some pickled veggies offer great balance. And of course, they’re fantastic tucked into a sandwich or burger with fresh lettuce and smoky bacon.

Make Ahead and Storage

Storing Leftovers

Place any leftover crispy fried green tomatoes in an airtight container lined with paper towels to absorb excess moisture. Store them in the refrigerator and enjoy within 2 days for the best texture and flavor.

Freezing

While freezing fried green tomatoes isn’t ideal due to the delicate crisp coating, you can freeze them if needed. Arrange cooled slices on a baking sheet in a single layer and freeze until firm. Transfer to a freezer-safe bag or container for up to 1 month. Note: They may lose some crispiness upon reheating.

Reheating

To revive that signature crispness, reheat leftover fried green tomatoes in a 375°F oven or toaster oven on a wire rack for about 8-10 minutes. Avoid microwaving as it makes them soggy. A quick pan-fry in a little oil also works well to restore crunch.

Frequently Asked Questions:

Can I use ripe tomatoes instead of green tomatoes?

Green tomatoes are firmer and less juicy, which makes them perfect for frying as they hold up well and crisp nicely. Ripe tomatoes are softer and more watery, so they tend to get mushy and won’t crisp up the same way.

What’s the best oil for frying green tomatoes?

Peanut oil is excellent because of its high smoke point and neutral flavor, but other high smoke-point oils like vegetable, canola, or avocado oil work well too.

How do I make this recipe gluten-free?

Simply substitute the self-rising or all-purpose flour with a gluten-free baking flour blend at a 1:1 ratio. Bob’s Red Mill gluten-free flour is a great option that works perfectly with this recipe.

Can I bake instead of fry the green tomatoes?

Baking is a lighter alternative, but you won’t get quite the same deep-fried crispiness and flavor. If you want to bake, coat the tomatoes as directed, then place on a greased baking sheet and bake at 425°F for about 20 minutes, flipping halfway through.

Final Thoughts

Frying up these golden, crispy Southern green tomatoes brings a little taste of the South right to your table — comforting, satisfying, and utterly delicious. Whether you’re serving them as a snack, appetizer, or starring ingredient in a sandwich, I hope this Crispy Fried Green Tomatoes Recipe becomes a beloved go-to in your kitchen. Happy frying and happy eating!