How to Make Perfect Fried Green Tomatoes


One of the most anticipated dishes of summer, Fried Green Tomatoes are a cast iron staple. Sliced thick, dipped, dredged, and fried to golden brown goodness, these beauties are a perfect snack or side. Follow our easy steps to master your ‘maters.  

Creole Fried Green Tomatoes
Tangy, crunchy, and hot from the skillet, these tomatoes are a summertime essential.
  • 5 medium green tomatoes, sliced ½ inch thick
  • 2 teaspoons kosher salt, divided
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup whole buttermilk
  • 1 teaspoon hot sauce
  • 2 cups panko (Japanese bread crumbs)
  • ½ cup self-rising yellow cornmeal mix
  • 1 tablespoon Creole seasoning
  • Vegetable oil, for frying
  • Creole Rémoulade (recipe follows)
  • Garnish: chopped fresh parsley
Creole Rémoulade
  • 1¼ cups mayonnaise
  • ¼ cup Creole mustard
  • 1 large clove garlic, minced and mashed
  • 1 tablespoon sweet paprika
  • 2 teaspoons Creole seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon hot sauce
  1. Place tomato slices on several layers of paper towels; sprinkle 1 teaspoon salt all over both sides of tomatoes. Let stand for 30 minutes. Pat tomato slices dry with paper towels.
  2. In a shallow dish, place flour. In a medium bowl, whisk together eggs, buttermilk, and hot sauce. In another shallow dish, stir together bread crumbs, cornmeal, and Creole seasoning.
  3. Working in batches, dredge tomato slices in flour to coat, shaking of excess. Dip tomato slices in egg mixture, letting excess drip off. Dredge slices in bread crumb mixture, gently pressing to adhere. Place tomatoes on a wire rack.
  4. In a 12-inch cast-iron skillet, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°. Working in batches, carefully place tomatoes in hot oil, being careful not to overcrowd pan. Cook, turning once, until golden brown, about 2 minutes. (Adjust heat as needed to maintain 350°.) Remove tomatoes with a slotted spoon or spider, and let drain on a wire rack or paper towels. Serve with Creole Rémoulade. Garnish with parsley, if desired.
Creole Rémoulade
  1. In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 1 week.
To prevent them from ripening, store green tomatoes in the refrigerator until you’re ready to use them. Fried tomatoes can be kept warm on a wire rack in a 200° oven for up to 30 minutes before serving. Any dried herb or spice you like can be substituted for Creole seasoning or omitted if you prefer. Fried green tomatoes are also delicious served with pimiento cheese, pepper jelly, chowchow, in salads, on sandwiches, and of course, on their own.


1. Salt the green tomatoes to draw out excess moisture so they stay crunchy after frying. It is not necessary to seed the tomatoes.

2. Lightly dredge the green tomato slices in flour to help the egg mixture adhere to the tomatoes.
3. Dip the floured tomato slices into the egg mixture to fully coat them; the bread crumb mixture will stick to the egg mixture.
4. Dredge the egg-coated slices in the bread crumb mixture until they are fully coated. Lightly press the bread crumbs to help them stick.
5. Carefully lower the breaded tomatoes into the hot oil in batches of 3 to 5 slices. Don’t overcrowd the skillet because it will lower the temperature of the oil too much.
6. When the tomatoes are golden brown, remove them with a slotted spoon or spider, and let them drain briefly on a wire rack or paper towels.