_edited.png)
Fried Green Tomatoes
Fried green tomatoes are one of those things I look forward to every year. Give me a few firm green tomatoes, a skillet and some hot oil...and I’m happy.
I keep mine pretty simple. A little salt, pepper and Cajun seasoning in the flour gives them plenty of flavor without making them complicated.
But I do have one little trick I swear by. After breading the tomatoes, let them sit on parchment paper for about 30 minutes before frying. It helps the coating stick to the tomatoes instead of falling off in the oil.
Crispy on the outside, tender on the inside...this is just good Kentucky food.
Why You'll Love This Recipe
Crispy, crunchy coating
Simple ingredients
A little kick from Cajun seasoning
Easy to make in a skillet
Perfect way to use green tomatoes
That 30-minute rest helps the breading actually stay put
What You'll Need
Large skillet
Cutting board
Sharp knife
3 shallow bowls
Tongs
Parchment paper
Baking sheet or large platter
Paper towels or wire cooling rack
Ingredients
For the Tomatoes
3–4 firm green tomatoes
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 cup cornmeal
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Cajun seasoning
Vegetable or canola oil, for frying
How to Make Fried Green Tomatoes
1. Slice the Tomatoes
Wash the green tomatoes and cut them into slices about ¼ to ½ inch thick.
2. Set Up Your Breading Station
Grab three shallow bowls.
In the first bowl, add the flour and season it with salt, pepper and Cajun seasoning.
In the second bowl, whisk together the eggs and milk to make your egg wash.
Add the cornmeal to the third bowl.
3. Bread the Tomatoes
Working one slice at a time, dip each tomato in this order:
Flour → Egg Wash → Cornmeal
Make sure both sides are completely coated.
4. Let Them Rest
Place the breaded tomatoes on parchment paper and let them sit for about 30 minutes.
This is my little trick...and don't skip it! Giving the coating time to set helps all that good stuff stay on the tomato when it hits the hot oil.
5. Fry the Tomatoes
Pour enough oil into a large skillet to generously cover the bottom and heat it over medium to medium-high heat.
Once the oil is hot, carefully add the tomatoes in a single layer. Don't crowd the pan.
Fry for about 2–3 minutes per side, or until they're crispy and golden brown.
Transfer to paper towels or a wire rack and sprinkle with a little extra salt while they're still hot.
Make It Your Own
Want a little more heat? Add extra Cajun seasoning or a pinch of cayenne to the flour.
You can also add garlic powder or onion powder to the flour mixture.
And if you're a sauce person like me...serve these with ranch, Cajun ranch or a creamy remoulade.
What to Serve With Fried Green Tomatoes
These are perfect as an appetizer or side dish. Serve them with burgers, grilled chicken, pulled pork or just about any summer cookout meal.
They're also pretty darn good standing at the kitchen counter straight from the skillet...not that I would know anything about that.
Storage & Leftovers
Fried green tomatoes are definitely best right after they're made.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2–3 days.
For the best texture, reheat them in an air fryer or oven rather than the microwave. That helps bring some of the crispiness back.
Frequently Asked Questions
What kind of tomatoes should I use for fried green tomatoes?
Use firm, completely green tomatoes. You want tomatoes that haven't started ripening and are still sturdy enough to hold up during breading and frying.
Why does the breading fall off fried green tomatoes?
Moisture and frying them immediately after breading can make the coating slide off. That's why I let mine rest on parchment paper for about 30 minutes before frying.
How do I know when the oil is ready?
The oil should be hot enough that the coating begins sizzling as soon as the tomato goes into the skillet. If it doesn't sizzle, give the oil a little more time to heat.
Can I make fried green tomatoes ahead of time?
You can bread them and let them sit before frying, but I wouldn't fry them ahead of time. They're so much better hot and crispy right out of the skillet.
Complete the Meal
A Few Final Thoughts
There isn't anything fancy about fried green tomatoes...and that's exactly why I love them.
Flour, egg wash, cornmeal, a little Cajun seasoning and a skillet of hot oil. Just remember my one little trick: bread them and let them sit for 30 minutes before frying.
It makes such a difference.
If you make these, I'd love to hear what you think. Leave a comment below and let me know what you like to dip your fried green tomatoes in!
Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.
Comments