If you love Southern comfort food, you’re going to adore this Crispy Fried Green Tomatoes Recipe. These tangy, unripe tomatoes get a crunchy, flavorful coating and pair perfectly with a zesty remoulade sauce. Trust me, once you try this, fried green tomatoes will become a kitchen staple.

A stack of four pieces of fried green tomatoes is shown on a white plate, each tomato slice coated in a thick, golden-brown crispy crumb layer with small bits adding rough texture; the pieces are slightly uneven in thickness, stacked one on top of another forming a neat tower. The golden crust shows little green flecks of herbs sprinkled on top. In the blurred background, there is a white bowl with a creamy light sauce and some green garnish in another bowl, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Fried Green Tomatoes Recipe
Top Tip
How to Serve Crispy Fried Green Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Fried Green Tomatoes Recipe

Why You'll Love This Recipe

I have to say, I’m pretty obsessed with how these fried green tomatoes turn out every single time. They’re crispy on the outside, tender and tangy inside, and that homemade remoulade sauce just takes things up a notch. Whether you’re making an appetizer or a snack, this recipe delivers comfort and crunch in every bite.

Easy to follow: The step-by-step breading station setup means you’ll get perfect coating every time without a mess.
Classic Southern flavor: Using firm green tomatoes and a spice-packed remoulade brings authentic Southern goodness right to your plate.
Perfectly crispy: The mix of panko breadcrumbs and cornmeal guarantees that satisfying crunch we all crave.
Versatile serving option: Great as an appetizer, side dish, or even a fun snack to impress friends.

Ingredients & Why They Work

When gathering ingredients for this Crispy Fried Green Tomatoes recipe, it’s key to pick firm, unripe green tomatoes and use fresh spices for the remoulade to get that vibrant flavor. Here’s a little rundown of what I use and why:

Flat lay of three large firm green tomatoes sliced thick, a small mound of coarse salt crystals, a simple white ceramic bowl with all-purpose flour mixed with smoked paprika, garlic powder, onion powder, and black pepper, a white ceramic bowl holding pale buttermilk with a glossy whole uncracked egg nearby, a white ceramic bowl filled with golden panko breadcrumbs mixed with fine white cornmeal, a small white bowl of creamy mayonnaise, a small white bowl of spicy brown mustard, a small white bowl of bright red hot sauce, a small white bowl of light pickle juice, a small white bowl of lemon juice, a small white bowl containing prepared horseradish, a small white bowl with finely chopped fresh parsley, a single clove of fresh garlic, and a few fresh black peppercorns scattered lightly — all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mayonnaise: The creamy base for the remoulade sauce that adds richness and helps balance spices.
Spicy brown mustard: Gives the remoulade a tangy kick with a bit of heat.
Paprika: Adds smoky warmth to both the sauce and the tomato breading.
Fresh parsley: A touch of green freshness that lightens up the sauce.
Prepared horseradish: Gives a subtle bite and depth to the remoulade.
Lemon juice: Brightens all the flavors and cuts through the richness.
Cajun seasoning: Brings that classic Southern spice blend, but you can swap Creole seasoning depending on your mood.
Pickle juice: Adds a secret tangy punch to the sauce.
Hot sauce: A dash in the sauce and the batter for nice background heat.
Garlic: Freshly grated for bold, savory notes in the sauce.
Coarse salt: Essential for drawing out moisture from tomato slices and seasoning the breading.
All-purpose flour: The first layer in the breading station to help the batter stick.
Garlic powder & onion powder: Adds savory flavor complexity to the flour mix.
Black pepper: For a mild peppery warmth throughout the coating.
Buttermilk: Tenderizes the tomato slices and adds a slight tang.
Egg white: Helps bind the breading without weighing the coating down.
Panko breadcrumbs: The key to that airy, crunchy texture.
Fine white cornmeal: Adds a little rustic grit and extra crispness to the crust.
Vegetable oil: A neutral oil perfect for frying to golden perfection.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the Crispy Fried Green Tomatoes Recipe is how easy it is to make it your own. Whether you like it a little spicier, lighter, or packed with fresh herbs, there’s plenty of room to customize this Southern classic to suit your taste buds.

Spicy Kick: I love adding an extra dash of cayenne pepper to the breading mix or swapping out the hot sauce in the remoulade for a smoky chipotle variety. It amps up the heat perfectly without overpowering the tangy tomato flavor.
Air Fryer Option: When I’m craving a lighter version, air frying the breaded tomatoes at 400°F for about 10-12 minutes works wonderfully. Just be sure to flip halfway through for an even, crispy crust.
Herb-Infused Remoulade: Adding fresh tarragon or chives to the remoulade sauce brings a fresh burst of flavor. It pairs beautifully with the smoky paprika and horseradish already in there.
Gluten-Free Twist: Swapping all-purpose flour with a gluten-free blend and using gluten-free cornmeal and panko means everyone can enjoy this snack without worry.
Seasonal Variations: If green tomatoes are out of season, try this recipe with slightly underripe heirloom varieties. Just adjust the salting time to reduce moisture and you’ll still get that satisfying crispy bite.

Step-by-Step: How I Make Crispy Fried Green Tomatoes Recipe

Three close-up shots side by side show one round green vegetable slice with a rough texture being coated in layers on a white marbled surface. In the first, the round green slice lies flat on a layer of pale beige flour, covered lightly with powder. In the second, the same slice, now dusted with flour, is partly dipped in a smooth, light orange batter inside a white bowl. In the third, the vegetable slice is coated thickly and fully covered with coarse beige breadcrumbs, sitting on white crumbs inside a white bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Tangy Remoulade Sauce

Start by combining all your remoulade ingredients in a medium bowl—mayonnaise, spicy brown mustard, paprika, freshly chopped parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and a fresh grind of black pepper. Whisk everything together until it's smooth and creamy. Give it a quick taste and adjust seasoning to suit your preference, then pop it in the fridge to let those flavors meld while you prep the tomatoes. This sauce is the perfect zesty partner to the crispy fried goodness coming up!

Step 2: Slice and Salt the Green Tomatoes

Grab three large firm green tomatoes and slice them into ⅜-inch thick rounds—nice and even slices help everything cook uniformly. I like using a serrated knife here; it lets you cut through the firm tomatoes without squishing them. Once sliced, sprinkle both sides generously with coarse salt and lay them out on a wire rack or paper towels. Let them rest for 30 minutes—this step is key! It draws out extra moisture, which helps the breading stick like a charm and keeps your tomatoes crisp instead of soggy. Gently pat each slice dry with paper towels when the time’s up.

Step 3: Set Up Your Breading Station

Now it’s time to get your breading stations ready—three shallow dishes work perfectly, like pie plates. In the first dish, whisk together flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper. The second dish is your wet mixture: buttermilk combined with egg white and hot sauce for a little extra zing. In the third dish, mix panko breadcrumbs with fine white cornmeal for that unbeatable crunch. Having everything organized makes the breading process smooth and enjoyable.

Step 4: Coat the Tomato Slices

Take each tomato slice and dredge it first in the flour mixture, shaking off any loose bits. Next, dip it into the buttermilk mixture for a nice, even coating. Finally, press each slice gently but thoroughly into the cornmeal and panko blend, ensuring every edge is covered. Set the breaded slices on a wire rack placed inside a rimmed baking sheet. Letting them rest here as you heat the oil helps the coating set, so it clings well during frying and results in golden, crispy perfection.

Step 5: Heat the Oil to Just the Right Temperature

Pour 1 ½ cups vegetable oil into a large cast iron skillet and warm it over medium-high heat until it reaches 350°F—that shimmering surface is a good visual cue it’s ready. To test, sprinkle a tiny drop of water; if it sizzles immediately, you’re good to go. Maintaining that temperature is important: too hot and the coating burns, too cool and you get greasy tomatoes. Adjust your burner as needed throughout the frying process for the best results.

Step 6: Fry the Tomatoes to Golden Perfection

Carefully place 3 to 4 slices into the hot oil, making sure not to crowd the pan—this keeps the oil temperature stable and your tomatoes crispy. Fry each side for roughly 3 to 5 minutes until they’re a gorgeous golden brown. The smell will be irresistible! Use tongs to flip gently, and once done, transfer them onto a paper towel-lined plate to drain excess oil. Repeat with the remaining slices, refreshing the oil if it looks too dark or starts smoking.

Step 7: Serve While They’re Hot with That Creamy Remoulade

There’s nothing quite like biting into still-warm, crispy fried green tomatoes paired with that zesty remoulade sauce. Serve them up immediately for the best texture and flavor. They make a perfect appetizer or side dish that’s sure to impress any Southern food fan or newcomer alike!

Top Tip

To get that signature golden crisp in this Crispy Fried Green Tomatoes Recipe, these tips make all the difference. They’ll help you avoid soggy slices and ensure every bite is perfectly crunchy and flavorful.

Salt and Rest: Letting the tomato slices sit salted for 30 minutes is key. This draws out moisture so the breading sticks better and fries up crispier.
Serrated Knife Slicing: Using a serrated knife to slice the firm green tomatoes prevents crushing, keeping the slices intact and easier to bread.
Coating Station Setup: Organizing the flour, buttermilk, and breadcrumb mixtures in separate dishes and letting the breaded slices rest on a wire rack before frying helps the coating set nicely.
Oil Temperature Check: Heating the oil to a steady 350°F and keeping it there ensures even frying. Use the water-sizzle test to know when it’s ready.

How to Serve Crispy Fried Green Tomatoes Recipe

Six golden brown fried green tomato slices with a crunchy texture are arranged in two rows on a long white plate. In the middle of the plate, there is a small round bowl filled with creamy light orange dipping sauce sprinkled with green herbs. Bright green parsley leaves are placed beside the tomato slices for garnish. The plate is set on a white marbled surface with a rustic knife and fork above it. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a pop of color and added freshness, sprinkle chopped fresh parsley or chives over your fried green tomatoes. A wedge of lemon on the side offers a bright citrus zing that beautifully complements the tangy remoulade sauce. If you like a bit of heat, a few pickled jalapeño slices add a nice kick.

Side Dishes

Serve these crispy slices alongside Southern favorites like creamy coleslaw, buttery cornbread, or a light cucumber salad to balance the richness. For something heartier, pair with fried catfish or BBQ pulled pork for a classic Southern spread that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from this Crispy Fried Green Tomatoes Recipe, store them in an airtight container lined with paper towels in the refrigerator. Consume within 1 to 2 days for best texture and flavor, as the coating will soften over time.

Freezing

You can freeze breaded but uncooked tomato slices by placing them on a baking sheet lined with parchment paper and freezing until solid. Transfer them to a freezer bag and keep for up to 1 month. Fry them straight from frozen, but expect a slightly longer cook time.

Reheating

To reheat, place leftover fried green tomatoes on a wire rack over a baking sheet and warm them in a preheated 375°F oven for 10-12 minutes. This method helps maintain the crispiness without sogginess. Avoid microwaving if you want to keep that crunch.

Frequently Asked Questions:

Can I use ripe tomatoes instead of green tomatoes?

Ripe tomatoes are softer and have more moisture, so they won’t hold up well to frying with this breading method. The firm flesh of green tomatoes is essential for that perfect crispy crust.

What can I substitute for buttermilk if I don’t have any?

You can mix regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to create a quick buttermilk substitute that works well in the dipping mixture.

How do I know when the oil is at the right temperature?

Use a thermometer to heat the oil to 350°F. Alternatively, sprinkle a few drops of water into the oil—if it sizzles immediately and steadily, the oil is ready for frying.

Can I make the remoulade sauce ahead of time?

Absolutely! The remoulade sauce tastes even better after resting in the fridge for a few hours or overnight, allowing the flavors to meld perfectly.

Final Thoughts

Making this Crispy Fried Green Tomatoes Recipe has a special way of bringing a little Southern charm into any kitchen. Whether you’re sharing it with friends at a casual get-together or serving it as a comforting appetizer, the combination of tangy tomatoes and creamy remoulade is simply irresistible. With these tips and storage tricks, you’re all set to enjoy this classic, crispy delight anytime you crave that perfect bite.