Southern Fried Green Tomatoes

Ingredients

• 4 medium, sliced 1.3 cm thickunripe green tomatoes
• 125 g (1 cup)self-raising flour or plain flour
• 160 g (1 cup)yellow cornmeal
• 1 teaspoonCreole Cajun seasoning, homemade or shop-bought
• 2 largeeggs
• 120 ml (½ cup)whole buttermilk
• to tastehot sauce
• as needed for fryingpeanut oil or another oil with a high smoke point
• to taste, optionalflaky salt

Instructions

1. 1

   Prepare tomatoes

   Slice the tomatoes into 1.3 cm rounds. Trim off the top and bottom ends if you prefer, then pat the slices dry with kitchen paper.

2. 2

   Mix coatings

   Set out two shallow dishes. Whisk the flour, cornmeal and Creole Cajun seasoning together in one. In the other, whisk the eggs with the buttermilk and hot sauce to your preferred heat level. Set a baking tray or large plate nearby.

3. 3

   Coat slices

   Work in batches, dipping each tomato slice in the egg mixture until coated, then pressing it firmly into the flour and cornmeal mixture. Shake off excess coating and place the slices on the prepared tray or plate. Repeat with the remaining tomatoes.

4. 4

   Let coating rest

   Leave the coated tomatoes to sit while you heat the oil.

5. 5

   Fry until golden

   Pour oil into a large cast-iron frying pan to a depth of about 5 cm. Heat over a medium setting until it reaches 175–190°C. Fry the tomatoes in batches for about 3–4 minutes, until golden and crisp. Lift them out with a slotted utensil onto a clean plate lined with kitchen paper. Allow the oil to return to 175°C before frying each new batch.

6. 6

   Season and serve

   Sprinkle with flaky salt if desired. Serve straight away, with a dipping sauce such as remoulade, tartare sauce or comeback sauce, or use the slices in a sandwich or burger.

What are fried green tomatoes?

Fried green tomatoes are a Southern American dish made with unripe tomatoes, which are firmer and tarter than ripe ones. Their sturdy slices hold together well under a crisp coating and during frying.

This version uses cornmeal alongside flour for a pleasantly textured crust, with Cajun-style seasoning and hot sauce adding a savoury kick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 12g protein, 65g carbs, 18g fat.

The flour, cornmeal and tomatoes provide most of the carbohydrates, while the eggs add some protein. The frying oil contributes most of the fat, with smaller amounts from the eggs and whole buttermilk. Serve with a generous salad or other vegetables to round out the plate.

Choosing the tomatoes

Firm fruit: Choose genuinely unripe green tomatoes that feel solid, rather than ripe tomatoes that happen to be green. They should be firm enough to slice cleanly and stay intact in the pan.

Even slices: Cut rounds about 1.3 cm thick so they cook at a similar pace. Patting them dry helps the egg mixture cling.

Building the coating

Dry mixture: The flour helps form the coating, while cornmeal gives it a more substantial crunch. Whisk the seasoning through evenly so each slice gets a similar flavour.

Wet mixture: Buttermilk and egg make a liquid layer that helps the dry coating stick. Add hot sauce gradually to control the heat.

Getting an even crust

Press gently: Firmly press each dipped slice into the cornmeal mixture, including around the edges, then shake away loose excess. The short rest while the oil heats gives the coating time to settle.

Fry in batches: Leave space between slices so they fry rather than crowd together. Let the oil regain its heat between batches for a crisp finish.

Reading the frying cues

Temperature: Aim for 175–190°C; a thermometer makes it easier to keep the oil in range. If it is too cool, the coating can absorb more oil, while excessively hot oil can brown it before the tomato is heated through.

Colour and timing: The slices usually take about 3–4 minutes. Look for an evenly golden crust with visible crispness, then transfer them to kitchen paper.

Serving the tomatoes

Straight away: These are at their crispest just after frying, with flaky salt added while the coating is still hot. A tangy or creamy dipping sauce pairs well with the tart tomato.

In a sandwich: Layer the slices into a BLT-style sandwich or burger for crunch and a sharp, savoury contrast. Add them just before eating to keep the bread from becoming damp.

Recipe notes & tips

• Dry the tomato slices thoroughly before dipping them so the coating adheres well.
• Use shallow dishes wide enough to coat each slice without bending it.
• Keep the coated slices in a single layer while they rest.
• Fry a few slices at a time and avoid letting them overlap.
• Use a thermometer to check the oil temperature between batches.
• Serve the tomatoes soon after frying for the crispest coating.

Variations

• Extra heat: Add more hot sauce to the egg and buttermilk mixture.
• Milder coating: Reduce the Cajun seasoning and leave out the hot sauce.
• Alternative oil: Use another neutral oil with a high smoke point instead of peanut oil.
• Sandwich filling: Layer the fried slices into a BLT or burger just before serving.
• Dipping sauce: Offer remoulade, tartare sauce or comeback sauce alongside.

Common mistakes to avoid

• Wet tomato slices: The coating may slide off; pat the slices dry before dipping.
• Loose coating: It can fall away in the oil; press each slice firmly into the dry mixture and shake off only the excess.
• Crowded pan: The slices may fry unevenly; cook them in batches with room around each one.
• Oil too cool: The coating can turn greasy; bring the oil back to the target range before adding a batch.
• Oil too hot: The outside may brown too quickly; check the temperature and adjust the heat.
• Waiting too long to serve: The crust softens as it sits; serve the tomatoes soon after frying.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot oven or air fryer until warmed through and crisp; the coating will not be quite as crunchy as when freshly fried.

Frequently asked questions