If you’ve never tried it, this Crispy Fried Green Tomatoes Recipe is a total game-changer. Think tangy, firm green tomatoes with a crunchy, golden coating paired with a creamy, zesty remoulade that just can’t be beat. Perfect for sharing—or not!
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Why You'll Love This Recipe
I have to admit, every time I make these fried green tomatoes, they somehow disappear faster than I expect. The combination of crispy breading and tangy remoulade feels like a warm hug straight from the South.
- Authentic Southern Charm: This recipe nails the classic flavors perfectly, from the unripe tomato tang to the Cajun-spiced remoulade.
- Perfectly Crispy Coating: A seasoned trifecta of flour, panko, and cornmeal gives the best crunch.
- Easy to Prep: The breading station is simple yet effective, letting you focus on getting that perfect fry.
- Great for Any Occasion: Whether a snack, appetizer, or side, these fried tomatoes always impress.
Ingredients & Why They Work
Before you start, grab some firm, unripe green tomatoes—that’s key for the right texture and tang. The breading is a winning combo of flour, buttermilk, panko, and cornmeal, each adding its magic in creating that coveted crunch. And don’t overlook the remoulade sauce; it packs layers of flavor that elevate every bite.
- Mayonnaise: The creamy base for the remoulade, adding richness and balance.
- Spicy Brown Mustard: Brings a tangy depth with just the right amount of heat.
- Paprika: Whether sweet or smoked, it adds warmth and color to the sauce and breading.
- Fresh Parsley: Brightens up the remoulade with herbaceous notes.
- Prepared Horseradish: Gives the sauce a subtle spicy kick.
- Lemon Juice: Adds a fresh, zesty tang to cut through the richness.
- Cajun Seasoning: Classic Southern flavor punch with a little heat and complexity.
- Pickle Juice: Adds a surprising, tangy depth to the sauce.
- Hot Sauce: Amp up the spice in both the sauce and breading for a gentle kick.
- Garlic: Grated for a fresh pungency in the remoulade.
- Black Pepper: A grind or two adds subtle heat and flavor balance.
- Green Tomatoes: Firm and unripe—essential for that perfect crisp and tang.
- Coarse Salt: Used to draw out moisture from the tomatoes, helping the breading stick better.
- All-Purpose Flour: Builds the first dry layer of the breading for structure.
- Garlic Powder & Onion Powder: Give the breading a savory boost.
- Panko Bread Crumbs: Light and crunchy, they’re key to that irresistible crisp.
- Fine White Cornmeal: Adds texture and a subtle corn flavor to the coating.
- Buttermilk: Tenderizes the tomatoes while helping the breading adhere perfectly.
- Egg White: Acts as a binder in the wet breading step for a flawless crust.
- Vegetable Oil: For frying, chosen for a neutral flavor and high smoke point.
Make It Your Way
One of the best things about this Crispy Fried Green Tomatoes Recipe is how easy it is to make it truly your own. Whether you want to spice it up, lighten it, or try something new, there’s plenty of room for delicious variations that still keep that perfect crunch and Southern charm.
- Spicy Kick: I love adding an extra pinch of cayenne pepper to the flour mix to amp up the heat just a bit—it gives the fried tomatoes a lively, spicy crunch that pairs perfectly with the cooling remoulade sauce.
- Vegan Twist: For a vegan version, swap the mayonnaise in the remoulade with your favorite vegan mayo, and replace the egg white with a flax egg or an aquafaba dip. The flavors still shine and the breading holds beautifully.
- Air Fryer Adaptation: If you want to lighten things up, try air frying the breaded tomatoes at 375 degrees Fahrenheit for about 8-10 minutes, flipping halfway through. It’s a great way to enjoy the same crispy texture with less oil.
- Seasonal Variations: In summer, try mixing in fresh herbs like thyme or basil into the breading station for a fresh herbal note. Or experiment with smoked paprika for a deeper, smoky flavor.
Step-by-Step: How I Make Crispy Fried Green Tomatoes Recipe
Step 1: Whisk Up the Bold Remoulade Sauce
Start by mixing together the mayo, spicy brown mustard, paprika, chopped parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and a good grind of black pepper in a medium bowl. Whisk it until smooth, then give it a quick taste and adjust any seasoning you think needs a little boost. Cover it and pop it in the fridge to chill while you prep your tomatoes. This tangy, spicy sauce is the perfect partner to the crispy tomatoes.
Step 2: Slice, Salt, and Rest Your Green Tomatoes
Grab your serrated knife and cut the green tomatoes into slices about ⅜-inch thick—that’s just between a quarter and half an inch thick. Lay them out and sprinkle generously on both sides with coarse salt. Let them sit for a good 30 minutes. This resting time draws out excess moisture, which helps the breading stick perfectly and keeps your fried tomatoes wonderfully crisp. When the time’s up, gently pat each slice dry with paper towels—don’t rush this step; less moisture means crunchier tomatoes!
Step 3: Set Up Your Breading Station Like a Pro
Prepare three shallow dishes or pie plates for your breading station. In the first, whisk together the flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper. The spices in this mix add incredible depth to the crispy coating. In the second, whisk together buttermilk, egg white, and hot sauce—this makes a tangy, flavorful dip that helps the crumbs stick. In the third dish, combine the panko bread crumbs and fine white cornmeal for that irresistible crunch.
Step 4: Bread Your Tomato Slices with Care
Dip each tomato slice first into the flour mixture, shaking off any excess so your coating isn’t too thick. Next, plunge it into the buttermilk mixture, making sure it’s thoroughly coated. Finally, press it gently into the panko and cornmeal blend so the crumbs stick well. Place each breaded slice on a wire rack set over a rimmed baking sheet in a single layer. Let them sit here while your oil heats up—this brief rest helps the coating set so it stays crispy during frying.
Step 5: Heat Oil to the Perfect Frying Temperature
Pour 1 ½ cups of vegetable oil into a large cast iron skillet and heat it over medium-high until it reaches 350 degrees Fahrenheit. You’ll know it’s ready when the oil shimmers and if you flick a little water into it, it sizzles immediately. Keeping the oil at this temperature is crucial to getting that golden, crunchy crust without the tomatoes becoming greasy.
Step 6: Fry Until Golden and Crispy
Carefully add 3 to 4 tomato slices at a time to the hot oil—don’t overcrowd the pan or the oil temperature will drop. Fry for 3 to 5 minutes on each side until the coating turns a beautiful golden brown. Adjust the heat as needed to maintain that 350-degree temperature. The smell of those frying green tomatoes is always the sign you’re doing something delicious!
Step 7: Drain, Serve, and Enjoy Immediately
Use a slotted spoon or tongs to transfer the fried slices onto a paper towel-lined plate to drain any excess oil. Repeat with the remaining slices, refreshing your oil if it starts to get dark or smoky. Serve your Crispy Fried Green Tomatoes hot with that tangy remoulade sauce you made—this is truly best enjoyed right away for maximum crunch and flavor!
Top Tip
Mastering the perfect Crispy Fried Green Tomatoes Recipe is all about the details. These tips will help you get that irresistible crunch and savory flavor every time you fry.
- Use firm green tomatoes: I’ve found that selecting tomatoes that are truly unripe and firm prevents sogginess and keeps each slice holding its shape during frying.
- Rest salted slices: Letting the salted tomato slices sit for 30 minutes draws out moisture, helping the breading stick better and giving you that wonderfully crispy crust.
- Set the oil temperature right: Heating the oil to a steady 350°F ensures the tomatoes cook through without absorbing excess oil, resulting in a golden, not greasy, crust.
- Don’t overcrowd the pan: Fry in batches, giving each tomato enough space. Crowding the pan cools the oil and leads to soggy tomatoes – a mistake I learned to avoid early on!
How to Serve Crispy Fried Green Tomatoes Recipe
Garnishes
Sprinkle with a little extra fresh parsley or chopped chives for a pop of color and freshness. A wedge of lemon on the side adds a bright tang that complements the tangy fried tomatoes perfectly. For a little extra flair, drizzle some of the remoulade sauce on top just before serving.
Side Dishes
These golden bites pair beautifully with classic Southern sides like creamy coleslaw, baked mac and cheese, or a simple arugula salad dressed with lemon vinaigrette. They also make a fantastic appetizer alongside a bowl of spicy gumbo or a pulled pork sandwich.
Make Ahead and Storage
Storing Leftovers
Place any leftover fried green tomatoes in an airtight container and refrigerate. They will keep well for up to 2 days, but for best crispiness, it’s ideal to enjoy them fresh.
Freezing
While freezing fried green tomatoes is possible, the texture may suffer upon thawing. If you want to freeze them, flash freeze the breaded slices before frying, then store in a freezer bag for up to 1 month. Re-fry or bake from frozen for best results.
Reheating
To reheat and revive their crispiness, place the fried green tomatoes on a wire rack in a 375°F oven for about 10 minutes. Avoid microwaving as it can make them soggy.
Frequently Asked Questions:
Ripe tomatoes tend to be softer and juicier, which makes them less suitable for frying as they may become too mushy. This Crispy Fried Green Tomatoes Recipe works best with firm, unripe green tomatoes to achieve that perfect crunch.
You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar to mimic the acidity and texture. However, buttermilk gives the best flavor and helps tenderize the tomato slices.
Yes! For a lighter option, you can air fry the breaded slices at 375 degrees Fahrenheit for 8–10 minutes, flipping halfway through. Baking at a high temperature on a wire rack is another alternative, but frying yields the crispiest results.
Heat the vegetable oil over medium-high until it reaches 350 degrees Fahrenheit and shimmers. You can test readiness by flicking water into the oil; it should sizzle immediately. Using a thermometer helps maintain the right temperature for perfect frying.
Final Thoughts
Making Crispy Fried Green Tomatoes is a joyful journey into Southern comfort food. The contrast of tangy tomato, crunchy coating, and spicy remoulade sauce is pure bliss on a plate. Whether serving them as a crowd-pleasing appetizer or a tasty snack, I hope these tips and tricks help you bring a little Southern charm and crispy delight to your kitchen. Happy frying!
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Crispy Fried Green Tomatoes Recipe
- Prep Time: 20 minutes
- Rest Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
Fried Green Tomatoes are a classic Southern dish featuring firm, unripe green tomatoes coated in a seasoned breading, dipped in buttermilk, and fried until golden and crispy. Served with a flavorful remoulade sauce, this snack delivers tangy, crunchy, and savory bites perfect for any occasion.
Ingredients
Remoulade Sauce
- 1 ¼ cups mayonnaise
- 2 ½ tablespoons spicy brown mustard
- 1 tablespoon paprika (sweet or smoked)
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Cajun seasoning (or Creole seasoning)
- 1 teaspoon pickle juice (dill or sweet)
- 1 teaspoon hot sauce
- 1 clove garlic, grated
- Grind of black pepper
Tomatoes and Seasoning
- 3 large firm unripe green tomatoes (about 1 ½ pounds total)
- Coarse salt, for sprinkling
Breading Station
- ¾ cup all-purpose flour
- 1 ½ teaspoons coarse salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ½ cup buttermilk
- 1 large egg white
- ½ teaspoon hot sauce (such as Tabasco)
- ½ cup panko bread crumbs
- ⅓ cup fine white cornmeal
For Frying
- 1 ½ cups vegetable oil
Instructions
- Make the remoulade sauce: In a medium bowl, whisk together mayonnaise, spicy brown mustard, paprika, fresh parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and black pepper. Taste and adjust seasonings as needed. Cover and refrigerate until ready to use.
- Prepare the tomatoes: Using a serrated knife, slice the green tomatoes into ⅜-inch thick slices. Sprinkle both sides of the slices with coarse salt and let them stand for 30 minutes to draw out moisture. Afterward, gently pat them dry with paper towels.
- Set up the breading station: Arrange three shallow dishes. In the first, combine flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper. In the second, whisk together buttermilk, egg white, and hot sauce. In the third, mix panko bread crumbs and cornmeal.
- Bread the tomatoes: Dip each tomato slice first into the flour mixture, shaking off excess, then into the buttermilk mixture, and finally coat with the cornmeal mixture, pressing gently to adhere. Place the breaded slices on a wire rack set over a rimmed baking sheet in a single layer, and let them rest while heating the oil to allow the coating to set.
- Heat the oil: In a large cast iron skillet, heat vegetable oil over medium-high heat until it reaches 350 degrees Fahrenheit and shimmers, indicating readiness for frying.
- Fry the tomatoes: Working in batches, carefully add 3 to 4 tomato slices to the hot oil without overcrowding. Fry each side for 3 to 5 minutes until golden brown, adjusting heat to maintain temperature.
- Drain and serve: Transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Repeat frying with remaining slices, replenishing oil if necessary. Serve immediately with the prepared remoulade sauce.
Notes
- Use firm, unripe green tomatoes for best texture and flavor.
- Allowing the salted tomato slices to rest draws out moisture, helping the breading stick better and resulting in crispier fried tomatoes.
- You can substitute mayonnaise with a vegan mayonnaise if desired to make the sauce vegan.
- If preferred, the air fryer can be used to make a lighter version; coat tomatoes as directed, then air fry at 375 degrees Fahrenheit for 8-10 minutes, flipping halfway through.
- Use a thermometer to monitor oil temperature to avoid burning or undercooking.
- Serve immediately for the crispiest texture.
Nutrition
- Serving Size: 2 tomatoes
- Calories: 547 kcal
- Sugar: 6 g
- Sodium: 875 mg
- Fat: 49 g
- Saturated Fat: 16 g
- Unsaturated Fat: 32 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 22 mg
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