Cajun Fried Green Tomatoes

Name: Cajun Fried Green Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 large firm green tomatoes, sliced 1/4-inch thick; 1 tsp kosher salt; 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 2 tsp Cajun seasoning; 1/2 tsp garlic powder; 1/2 tsp black pepper, freshly ground; 1 cup buttermilk; 2 large eggs, beaten; 1/2 cup vegetable oil (for frying); as needed Louisiana-style hot sauce (for serving)

Thick slices of firm, unripe green tomatoes dredged in a seasoned cornmeal-flour coating and pan-fried in a cast iron skillet until golden and crunchy outside, with a tangy, tender center. A Southern staple with a Cajun spice kick.

35 minEasyServes 4280 cal/serving

CajunAppetizerStovetopVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-Free

Ingredients

4 large firm green tomatoes, sliced 1/4-inch thick
1 tsp kosher salt
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tsp Cajun seasoning
1/2 tsp garlic powder
1/2 tsp black pepper, freshly ground
1 cup buttermilk
2 large eggs, beaten
1/2 cup vegetable oil (for frying)
as needed Louisiana-style hot sauce (for serving)

Instructions

1

Season 4 sliced 1/4-inch thick large firm green tomatoes slices on both sides with 1 tsp kosher salt. Let sit on a rack or paper towels for 10 minutes to draw out moisture, then pat dry.
2

In a shallow bowl, whisk together 1 cup buttermilk and 2 beaten large eggs. In a separate shallow dish, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 2 tsp Cajun seasoning, 1/2 tsp garlic powder, and 1/2 tsp freshly ground black pepper.
3

Dip each tomato slice into the buttermilk-egg mixture, letting the excess drip off, then press firmly into the cornmeal coating on both sides.
4

Heat 1/2 cup vegetable oil (for frying) in a large cast iron skillet over medium-high heat until shimmering (about 350 degrees F / 175 degrees C). Working in batches, fry the coated tomato slices for 2 to 3 minutes per side until deep golden brown and crisp.
5

Transfer to a wire rack set over a baking sheet to drain. Do not stack. Season lightly with extra salt immediately.
6

Serve hot with Louisiana-style hot sauce (for serving) or a remoulade dipping sauce on the side.

Questions

Can I make Cajun Fried Green Tomatoes dairy-free?

Yes. The dairy in this entry is 1 cup buttermilk. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Cajun Fried Green Tomatoes gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Cajun Fried Green Tomatoes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Cajun Fried Green Tomatoes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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