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–+ servings

Fried Green Tomatoes

Tart, firm green tomatoes, sliced and breaded, then quickly fried to a crispy crust with the tomato's natural tartness mellowed and the fruit softened.
Servings 4 Servings
Cuisine Cajun, Creole
Course Appetizer, Side Dish
Calories 289
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Here's What You Need

  • 4 Green Tomatoes
  • 1 cup All-purpose flour
  • 2 tablespoons Creole seasoning - See Notes
  • 1 cup Seasoned Bread Crumbs - See Notes
  • 1 ½ teaspoon kosher salt - in all
  • ½ teaspoon black pepper
  • 2 Eggs
  • ½ cup whole milk
  • 1 teaspoon Tabasco - See Notes
  • 1 teaspoon Cayenne Pepper - Optional, or to taste
  • Vegetable or Canola oil for frying

Here's What You Do

  • Slice tomatoes to approximately ¼ inch. Sprinkle with about 1 teaspoon of kosher salt over both sides of all the tomatoes. Place on a cooling rack for 15 to 30 minutes.

Breading Stations

  • In one container beat 2 eggs and add milk and Tabasco.
  • In the next container place the AP Flour and 2 tablespoons of Creole seasoning. Mix well.
  • In the third container place the breadcrumbs and ½ teaspoon each of Kosher Salt and Ground Black Pepper.

Fry the tomatoes

  • Add about ½ inch oil to a cast iron skillet. The amount of oil will vary depending on the size of the skillet.
  • Heat the oil to 360 degrees.
  • While the oil is heating, pat the tomato slices dry with a paper towel.
  • Dredge each tomato in the seasoned flour to coat both sides. Let the tomato sit for a minute in the flour.
  • Shake off the excess flour; dip the floured tomato in the egg wash, and coat thoroughly.
  • Allow any excess egg wash to drip off, then dredge the tomatoes in the bread crumbs, pressing the bread crumbs lightly into the tomatoes. Let the breaded tomatoes rest on a cooling rack for 5 minutes.
  • Place the breaded tomato slices into the preheated oil and fry for 2 minutes on each side. Do not crowd the pan, do this in batches if necessary.
  • Remove the fried tomatoes to a paper towel baking sheet to drain. You can place a cooling rack over the paper towels if desired.

Notes

Read my article Fried Green Tomatoes for more detailed information and instructions as well as step-by-step pictures.
This recipe was developed using Le Bon Papa Creole Seasoning which contains NO SALT. If you use another brand, check the salt content before adding more salt to the breading. The tomato slices should still be salted before coating.
Your favorite hot sauce can be substituted for the Tabasco, or you can leave it out altogether.
If you'd like to try different breedings, think about these options. The first two steps of seasoned flour and egg mixture should be used with any breading: 
  • Corn Meal; 
  • Corn Flour; 
  • Plain or Seasoned AP Flour; 
  • Corn Meal/Corn Flour 50/50 mix; 
  • Corn Meal or Corn Flour/Breadcrumbs 50/50 mix. 
Leftover Fried Green Tomatoes can be stored in an airtight container in the fridge for 2 to 3 days. You can reheat them in a frying pan, oven, or air fryer. I do not recommend freezing cooked fried green tomatoes. 
Just about any variety of unripened tomatoes will work. Be careful with some heirloom varieties because they may have a different color than traditional tomatoes that go from green to red.
These can be made in advance up to the point they are ready to fry. Place breaded slices on a parchment paper-lined baking pan and freeze for up to 2 hours. Then place frozen tomatoes in a vacuum-sealed bag, freezer bag, or other air-tight freezer container. These should maintain their quality for 2 months frozen and can be cooked without defrosting.

Nutrition

Calories: 289kcal | Carbohydrates: 48g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 1344mg | Potassium: 246mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1479IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 4mg
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