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There’s nothing quite like a hot plate of Southern Fried Green Tomatoes fresh from the skillet! This fried green tomatoes recipe delivers everything you want: a crispy golden crust, a tender center, and plenty of flavor in every bite. Serve them piping hot with remoulade or pimento cheese and prepare to lose count of how many you’ve eaten!
If it’s fried and crispy, 9 times out of 10 it’s got my name all over it. These fried green tomatoes are no exception. Whenever these come out of the skillet, somehow they end up disappearing and Idk how 😉
All jokes aside, this recipe has been in my family for years and I finally got permission to share it. They’re crispy on the outside, tender on the inside, and the perfect way to use firm green tomatoes. I can’t wait for you to make it!
Table of contents
Why You’ll Love These Fried Green Tomatoes
- Extra-crispy coating: Cornmeal brings the classic Southern texture, while panko adds an even crunchier finish. No soggy bits here!
- Seasoned from the inside out: Cajun seasoning goes on top of the tomatoes and the breading mixture so every layer has flavor.
- Ready quickly: Once the tomatoes are prepped, they only need 2–3 minutes per side.
For more crispy Southern favorites, make my salmon croquettes, Southern hush puppies, or crispy fried fish sandwich next!
Ingredients You’ll Need
(The complete list of ingredients and measurements can be found in the recipe card.)
- Green tomatoes: Choose firm, evenly green tomatoes without soft spots. Large tomatoes will yield more slices, but medium tomatoes are easier to handle and flip while frying.
- All-purpose flour: Creates the first dry layer and helps the wet mixture adhere to the tomatoes.
- Eggs and buttermilk: Form the wet layer that connects the flour to the crunchy outer coating. I use the same method in my buttermilk fried chicken recipe, and it works like a charm for creating breading that clings instead of slipping off.
- Yellow cornmeal: Gives fried green tomatoes their traditional crispy texture.
- Panko breadcrumbs: Add extra crunch and keep the coating from feeling too heavy. Regular breadcrumbs work here too.
- Cajun seasoning: Seasons the tomatoes and crunchy outer coating so every layer has flavor.
- Kosher salt and black pepper: Salt draws excess moisture from the tomatoes and seasons them throughout.
- Vegetable or canola oil: Both have a neutral flavor and work well for frying at 350°F. You can use any neutral oil with a high smoke point.
How To Make Fried Green Tomatoes
Prep the tomatoes. Cut the green tomatoes into ¼- to ⅓-inch-thick slices. Place them in a single layer on a paper towel-lined baking sheet and season both sides with 1/2 teaspoon of kosher salt. Let them sit for 10–15 minutes, then thoroughly pat them dry. This helps prevent a soggy coating. Sprinkle tomatoes with Cajun seasoning.
Prepare the breading station. Add the flour to one shallow bowl. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, combine the cornmeal, panko, Cajun seasoning, garlic powder, onion powder, remaining ½ teaspoon salt, and black pepper.
Heat the oil. Pour about ½ inch of oil into a large, heavy-bottomed skillet. Heat over medium to medium-high heat until the oil reaches 350°F. If you don’t have a thermometer, sprinkle in a pinch of breading. It should immediately sizzle without burning.
Bread the tomatoes. Coat each tomato slice lightly in flour, shaking off the excess. Dip it into the buttermilk mixture, then press it firmly into the cornmeal coating until completely covered.
Fry the tomatoes. Working in batches, fry the tomatoes for 2–3 minutes per side, or until deeply golden brown and crisp. Avoid overcrowding the skillet, which can lower the oil temperature and make the coating greasy.
Drain and serve. Transfer the fried green tomatoes to a wire rack or paper towel-lined plate. Season lightly with salt while hot and serve immediately.
Pro Cooking Tips
- Choose truly unripe tomatoes. Look for tomatoes that are evenly green and very firm. Any yellow or pink coloring means they’ve started ripening and may be too soft and juicy for frying.
- Shake off excess flour. You only need a thin, even coating. Too much flour can absorb the buttermilk mixture and create a gummy layer beneath the crust.
- Press on the cornmeal coating. Gently press the cornmeal and panko onto both sides and around the edges. Let the breaded tomatoes rest for about 5 minutes so the coating has time to adhere.
- Use a heavy-bottomed skillet. Cast iron holds heat well and helps the oil temperature remain steady as each batch is added.
- Monitor the oil between batches. Keep it near 350-365°F throughout frying, not just at the beginning. Oil that’s too cool makes the coating greasy, while overheated oil browns it before the tomato becomes tender.
- Remove loose crumbs from the oil. Use a fine-mesh skimmer between batches to remove breading that has fallen off. Otherwise, those crumbs can burn and give later batches a bitter flavor.
What to Serve With Fried Green Tomatoes
- Dipping sauce: Remoulade, ranch, comeback sauce, or the Cajun tartar sauce from my fried fish sandwich. All work beautifully.
- Pimento cheese: Add a spoonful of homemade pimento cheese on top for a creamy, tangy contrast.
- Breakfast or brunch: Serve alongside eggs, grits, bacon, or homemade buttermilk biscuits.
- Sandwiches: Tuck a few slices into a pimento cheese BLT, homemade smashburgers, or a fried chicken sandwich.
- Southern dinner: Pair them with fried catfish, collard greens, or macaroni and cheese.
How to Store and Reheat Leftovers
Fried green tomatoes are best served immediately, but leftovers can be refrigerated in an airtight container for up to two days. Place a paper towel underneath them to absorb excess moisture.
For the crispiest results, reheat them in an air fryer at 375°F for 4–6 minutes or in a 400°F oven until crisp, about 10 minutes. Arrange them in a single layer and heat until the coating feels crisp again.
Note: Avoid reheating in the microwave if possible. It will warm the tomatoes, but the coating will become soft. Also, I don’t recommend freezing.
Recipe FAQs
The tomatoes may not have been dried thoroughly, the oil may have been below 350°F, or too many slices may have been added at once. Stacking the cooked tomatoes can also trap steam and soften the coating.
I don’t recommend it. Ripe red tomatoes are softer and contain more juice, making them harder to bread, flip, and fry without falling apart.
Green tomatoes are firm and pleasantly tart. Frying softens the centers slightly while the Cajun-seasoned cornmeal coating adds a savory, crunchy contrast.
They’re best breaded and fried shortly before serving. You can prepare the three breading bowls several hours ahead, but wait to slice, salt, and bread the tomatoes until closer to frying time.
Yes, although the coating won’t taste exactly like skillet-fried tomatoes. Spray both sides generously with cooking oil and air-fry in a single layer at 400°F for approximately 8–10 minutes, flipping halfway through. Cook until the coating is golden and crisp.
Yes. Green tomatoes are regular tomatoes picked before they ripen. Their firm texture and tart flavor allow them to withstand breading and frying without becoming mushy.
More Southern Inspired Recipes
Appetizers
Pimento Cheese Dip Recipe
Breakfast
Southern Biscuits and Gravy
Appetizers
Grandma’s Buttermilk Cornbread
Main Course
Southern Chicken and Waffles
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Southern Fried Green Tomatoes
Equipment
Ingredients
- 3 large Green Tomatoes
- 1 tsp Cajun Seasoning
- 1/2 cup All Purpose Flour
- 2 large Eggs
- 1/2 cup Buttermilk
Cornmeal Coating
- 3/4 cup Yellow Cornmeal
- 3/4 cup Panko Breadcrumbs
- 1 tsp Cajun Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
Instructions
- Cut the green tomatoes into ¼- to ⅓-inch-thick slices. Place them in a single layer on a paper towel-lined baking sheet and season both sides with 1/2 teaspoon of kosher salt. Let them sit for 10–15 minutes, then thoroughly pat them dry. This helps prevent a soggy coating. 3 large Green Tomatoes
- Prepare the breading station. Add the flour to one shallow bowl. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, combine the cornmeal, panko, Cajun seasoning, garlic powder, onion powder, remaining ½ teaspoon salt, and black pepper. 1/2 cup All Purpose Flour 2 large Eggs 1/2 cup Buttermilk 3/4 cup Yellow Cornmeal 3/4 cup Panko Breadcrumbs 1 tsp Cajun Seasoning 1/2 tsp Garlic Powder 1/2 tsp Onion Powder
- Sprinkle the tomatoes with Cajun seasoning, then coat each tomato slice lightly in flour, shaking off the excess. Dip it into the buttermilk mixture, then press it firmly into the cornmeal coating until completely covered. 1 tsp Cajun Seasoning
- Pour about ½ inch of oil into a large, heavy-bottomed skillet. Heat over medium to medium-high heat until the oil reaches 350°F. If you don’t have a thermometer, sprinkle in a pinch of breading, it should immediately sizzle without burning.
- Working in batches, fry the tomatoes for 2–3 minutes per side, or until deeply golden brown and crisp. Avoid overcrowding the skillet, which can lower the oil temperature and make the coating greasy.
- Transfer the fried green tomatoes to a wire rack or paper towel-lined plate. Season lightly with salt while hot and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
