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

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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.

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Questions

How hot should the oil be for Cajun Fried Green Tomatoes?

For Cajun Fried Green Tomatoes, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Cajun Fried Green Tomatoes look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until deep golden brown and crisp.

What equipment do I need for Cajun Fried Green Tomatoes?

Beyond a knife and a board, the method uses a cast-iron skillet (step 4) and a sheet pan (step 5). If you do not have one, a heavy stainless skillet replaces the cast iron; preheat it a little longer.

What can I use instead of buttermilk in Cajun Fried Green Tomatoes?

The entry for Cajun Fried Green Tomatoes calls for 1 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Cajun Fried Green Tomatoes less spicy?

Yes. The heat in Cajun Fried Green Tomatoes comes from as needed Louisiana-style hot sauce (for serving). For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes.

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