Fried Green Tomatoes are fresh and pleasantly tart unripened tomatoes that are batter-coated and pan-fried until soft on the inside and perfectly crispy on the outside. Cajun seasoning adds a Louisiana-style kick! Serve as an appetizer with Homemade Remoulade Sauce or as a side dish with Artichoke Risotto.
A Southern Classic, Made Easy
As a home cook who has been making plant-based and vegetarian recipes for over 13 years, I understand the value of simple dishes with big flavor. This recipe uses just a few basic ingredients and delivers satisfying results every time.
This seasonal Southern classic is delicious as an appetizer, side, or even as a main dish. If you have never done so, I highly recommend trying fried green tomatoes on your next sandwich or burger! Because they are simply tomatoes that have not yet ripened and turned to red, the firmer texture of green tomatoes makes them great for frying.
Tomatoes at this stage of growth have the perfect amount of firmness that holds up well under a crispy coating layer of cornmeal, Panko breadcrumbs, fresh parsley, and Cajun seasoning.
Ingredients for Fried Green Tomatoes
You will need the following:
- Green Tomatoes – Unripe tomatoes are ideal here; their firm texture holds up well when fried, and their tartness balances the crispy coating.
- All-Purpose Flour – Helps the coating stick and gives the tomatoes a good base layer.
- Kosher Salt & Ground Black Pepper – Seasoning the tomatoes and flour mixture layers in flavor throughout the dish.
- Milk – I use oat milk or almond milk, but any plain unsweetened milk works well for the batter step.
- Apple Cider Vinegar – Combined with milk to mimic the flavor and texture of buttermilk. Regular buttermilk can also be used in place of the milk and vinegar combination.
- Cornmeal – Adds a rustic crunch to the exterior of the tomatoes.
- Panko Breadcrumbs – Lighter and crispier than traditional breadcrumbs, they help the tomatoes fry up golden.
- Parsley – Chopped flat-leaf parsley adds color and freshness to the coating.
- Cajun Seasoning – Brings a little heat and bold flavor to the crust.
- Vegetable Oil – A neutral oil works best here. Use enough to create a shallow layer in the pan, to ensure even frying. The oil should be hot but not smoking—test by dropping in a small breadcrumb; it should sizzle right away.
How to Make Fried Green Tomatoes
STEP ONE: Prep the Tomatoes. Slice tomatoes into 1/2-inch rounds. Sprinkle both sides with a pinch of salt and pepper.
STEP TWO: Set Up the Dredging Station. In three separate shallow bowls:
Bowl 1: Mix flour, salt, and pepper.
Bowl 2: Whisk together milk and apple cider vinegar; let sit for 5 minutes.
Bowl 3: Stir together cornmeal, breadcrumbs, parsley, and Cajun seasoning.
STEP THREE: Coat the Tomatoes. Dredge each tomato slice in the flour mixture, dip into the milk mixture, then press into the cornmeal and breadcrumb mixture to coat.
STEP FOUR: Fry the Tomatoes. In a large skillet over medium-high heat, add oil. When hot, place coated tomato slices in the skillet without overlapping. Fry 3 minutes per side, until golden brown. Transfer to a plate lined with paper towels to absorb any excess oil. Serve hot.
Tips for Success
Don’t overcrowd the pan – Fry in single layer batches to keep the oil temperature steady and get an even golden crust.
Work quickly with the dredging – Tomatoes can release moisture as they sit, so dredge and fry them shortly after slicing.
Season each layer – Salting the tomatoes and seasoning the flour makes a big difference in overall flavor.
Storage and Reheating
- Fried green tomatoes are best enjoyed fresh while the coating is still crisp. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat, place in a skillet over medium heat or warm in a 375°F oven until heated through and crisped again. Microwaving is not recommended, as it will soften the breading.
More Southern Recipes You’ll Love!
Fried Green Tomatoes Recipe
Ingredients
- 4 medium-size green tomatoes
- 1 cup all-purpose flour
- 2 teaspoons kosher salt divided + extra for prep step
- 2 teaspoons ground black pepper divided + extra for prep step
- 1 cup milk
- 1 tablespoon apple cider vinegar
- 1 cup cornmeal
- 1 cup Panko breadcrumbs
- 1 tablespoon flat-leaf parsley
- 1 teaspoon Cajun seasoning
Instructions
- Slice tomatoes into 1/2-inch rounds. Sprinkle both sides with a pinch of salt and pepper.
Set Up the Dredging Station. In three separate shallow bowls:
- Bowl 1: Mix flour, salt, and pepper.
- Bowl 2: Whisk together milk and apple cider vinegar; let sit for 5 minutes.
- Bowl 3: Stir together cornmeal, breadcrumbs, parsley, and Cajun seasoning.
- Dredge each tomato slice in the flour mixture, dip into the milk mixture, then press into the cornmeal and breadcrumb mixture to coat.
- In a large skillet over medium-high heat, add oil. When hot, place coated tomato slices in the skillet without overlapping. Fry 3 minutes per side, until golden brown. Transfer to a plate lined with paper towels to absorb any excess oil. Serve hot.
Nutrition
This post was updated on April 7, 2025.
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