Introduction

Southern Fried Green Tomatoes are a classic Southern delight, featuring crisp, tangy green tomatoes coated in a seasoned cornmeal crust and fried to golden perfection. This simple yet flavorful dish makes a fantastic appetizer or side, beloved for its crunchy texture and zesty taste.

A white round plate filled with a single layer of golden brown fried pickle slices, each with a crispy, coarse-textured coating sprinkled with coarse salt. On the right side of the plate, there is a small wooden bowl filled with a creamy white dipping sauce that has small bits mixed in, with a silver spoon resting inside. The plate is placed on a wrinkled brown cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
Flaky salt, for garnishing (optional)

Instructions

Prep the tomatoes: Slice the green tomatoes into 1/2-inch thick pieces. Discard or eat the top and bottom ends if desired. Pat each slice dry with a paper towel to remove excess moisture.
Set up the dredging station: In one shallow dish, whisk together the flour, cornmeal, and Creole Cajun seasoning. In a second shallow dish, whisk the eggs, buttermilk, and hot sauce to combine. Prepare a baking sheet or large plate to hold the dredged tomatoes.
Dredge the tomatoes: Working in batches, dip each tomato slice into the egg mixture, ensuring it’s coated on all sides. Then press it firmly into the flour and cornmeal mixture to coat well, shaking off excess. Place the coated slices on the prepared baking sheet.
Rest the tomatoes: Allow the coated tomato slices to rest briefly while you heat the oil.
Fry the tomatoes: Pour enough peanut oil into a large cast iron skillet to reach about 2 inches up the side. Heat the oil over medium heat until it reaches 350-375°F (use a thermometer for accuracy). Fry the tomatoes in batches, cooking for 3-4 minutes until golden brown and crisp. Transfer fried tomatoes to a paper towel-lined plate to drain, reheating the oil to temperature between batches.
Serve: Sprinkle flaky salt over the fried tomatoes if desired. Serve immediately with your favorite dipping sauce, such as remoulade, tartar, or comeback sauce, or enjoy them in sandwiches or burgers.

Tips & Variations

For extra flavor, add a pinch of garlic powder or smoked paprika to the flour and cornmeal mixture.
Use panko breadcrumbs instead of cornmeal for a lighter, crunchier coating.
Try substituting buttermilk with plain yogurt thinned with a splash of milk if needed.
Adjust hot sauce quantity based on your heat preference or omit it for a milder version.

Storage

Fried green tomatoes are best eaten fresh for maximum crispness. Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat or in a 350°F oven until crispy again. Avoid microwaving as it can make them soggy.

How to Serve

The image shows a sandwich with multiple layers on white sliced bread placed on parchment paper inside a container. The top slice of bread is spread with a creamy orange cheese mix that has small red pepper pieces. Below this, there is green leafy lettuce and crispy strips of bacon with a reddish-brown color. On the bottom are three thick, golden-brown fried green tomato slices, seasoned with visible salt and black pepper. A metal spatula with a wooden handle is spreading the cheese mix on the top bread slice. The background is a white marbled surface with a brown cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe tomatoes instead of green tomatoes?

Ripe tomatoes are softer and have more moisture, so they do not hold up well to frying and may become mushy. Green tomatoes are firmer and ideal for frying.

What can I use if I don’t have Creole Cajun seasoning?

You can substitute with a mix of smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper to mimic the flavor, or simply use your favorite seasoning blend for a personalized touch.