Name: Fried Green Tomatoes Recipe – Crispy Southern Style
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 1¼ cups mayonnaise; 2½ 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 garlic clove, grated; Black pepper to taste; 3 large firm unripe green tomatoes (about 1½ pounds); Coarse salt; ¾ cup all-purpose flour; 1½ 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 (like Tabasco); ½ cup panko bread crumbs; ⅓ cup fine white cornmeal; 1½ cups vegetable oil (for frying)

Fried Green Tomatoes are a beloved Southern classic, known for their crispy, golden coating and tangy, flavorful interior. This Southern-style recipe features green tomatoes that are coated in a seasoned flour mixture, dipped in buttermilk and egg white, then rolled in a crispy panko-cornmeal crust, and fried to perfection. Served with a homemade Cajun remoulade sauce, this dish is a perfect appetizer or side dish!

Fried Green Tomatoes Recipe – Crispy Southern Style

Why You’ll Love This Recipe

What I love most about Fried Green Tomatoes is how they strike the perfect balance between crispy on the outside and juicy on the inside. The seasoning adds depth of flavor, while the tangy remoulade sauce complements the dish with its spicy and creamy notes. These fried tomatoes are deliciously addictive and can be served at any Southern-themed meal, a barbecue, or just as a snack. Plus, they’re surprisingly easy to make!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cajun Remoulade Sauce:

1¼ cups mayonnaise
2½ 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 garlic clove, grated
Black pepper to taste

For the Fried Green Tomatoes:

3 large firm unripe green tomatoes (about 1½ pounds)
Coarse salt
¾ cup all-purpose flour
1½ 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 (like Tabasco)
½ cup panko bread crumbs
⅓ cup fine white cornmeal
1½ cups vegetable oil (for frying)

Directions

Prepare the Cajun Remoulade Sauce:

Make the Sauce: In a medium bowl, whisk together all of the remoulade sauce ingredients—mayonnaise, spicy brown mustard, paprika, parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and black pepper.
Refrigerate: Once combined, cover and refrigerate the sauce until you’re ready to serve it with the fried tomatoes.

Prepare the Fried Green Tomatoes:

Slice the Tomatoes: Slice the green tomatoes into ⅜-inch thick rounds. Sprinkle both sides with coarse salt and let them sit for 30 minutes to remove excess moisture. After 30 minutes, gently pat the tomato slices dry with paper towels.
Prepare the Dredging Stations: Set up three shallow dishes:
- In the first, combine the flour, 1½ teaspoons of coarse salt, smoked paprika, garlic powder, onion powder, and black pepper.
- In the second, whisk together the buttermilk, egg white, and hot sauce.
- In the third, combine the panko bread crumbs and cornmeal.
Dredge the Tomatoes: Take each tomato slice and dredge it first in the flour mixture, then dip it in the buttermilk mixture, and finally coat it in the panko-cornmeal mixture. Press gently to ensure the coating sticks. Set the coated tomato slices aside on a wire rack.

Fry the Green Tomatoes:

Heat the Oil: In a cast-iron skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the Tomatoes: Working in batches, fry 3-4 slices of the tomatoes at a time for 3-5 minutes per side, or until they’re golden brown and crispy. Be careful not to overcrowd the pan.
Drain: Once fried, transfer the tomatoes to a plate lined with paper towels to drain any excess oil.

Serve:

Serve Hot: Serve the Fried Green Tomatoes immediately with the chilled Cajun remoulade sauce on the side for dipping.

Servings and Timing

This recipe yields 4 servings, making it ideal for a group of friends or family. It takes about 40 minutes of prep time and 20 minutes of cook time, so in just an hour, you can have these delicious Southern treats ready to serve!

Variations

Gluten-Free: For a gluten-free version, swap out the all-purpose flour and panko breadcrumbs with almond flour and gluten-free breadcrumbs.
Vegan Version: For a vegan option, replace the buttermilk with almond milk, use flaxseed meal instead of egg white, and choose a vegan mayo for the remoulade sauce.
Air-Fried: If you prefer a healthier option, you can air fry the tomato slices at 400°F for about 8-10 minutes per side instead of frying them in oil.

Storage and Reheating

Storing Fried Green Tomatoes: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. They are best when reheated in the oven to maintain their crispy texture. Preheat the oven to 375°F (190°C) and bake for 5-7 minutes until crispy again.
Freezing: You can freeze the fried green tomatoes after they have cooled. Place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag and store for up to 3 months. To reheat, bake directly from frozen in the oven.

FAQs

Can I use ripe tomatoes instead of green tomatoes?

While it’s best to use firm, unripe green tomatoes for frying, you can use ripe tomatoes if you prefer. However, they will be softer and more prone to becoming mushy during frying.

How do I get the crispy coating?

Make sure the oil is at the correct temperature (350°F) before frying. Also, pressing the breading onto the tomatoes ensures it sticks, resulting in a crispy texture.

Can I make the remoulade sauce ahead of time?

Yes! You can make the Cajun remoulade sauce up to 2 days ahead of time. Just store it in the fridge in an airtight container until ready to use.

How do I prevent the fried tomatoes from getting soggy?

Salting the tomatoes before frying helps to draw out moisture, ensuring a crispier texture. Additionally, make sure to fry the tomatoes in hot oil, and drain them on paper towels immediately after frying.

Can I make these tomatoes without frying them?

Yes, you can air fry or bake the tomatoes for a lighter option. Just be sure to coat them well in the breadcrumbs and cornmeal mixture and cook at a higher temperature (about 400°F in an air fryer) for the best results.

Conclusion

Crispy Fried Green Tomatoes are a Southern classic that will impress anyone lucky enough to try them. With their crunchy exterior, juicy interior, and the tangy kick from the remoulade sauce, they’re perfect for any occasion. Whether you serve them as an appetizer, side dish, or snack, these crispy green tomatoes are guaranteed to be a hit!

Fried Green Tomatoes Recipe – Crispy Southern Style

Why You’ll Love This Recipe