If you have never tasted Crispy Fried Green Tomatoes with Cajun Seasoning Recipe, you are in for an absolute delight. This dish perfectly marries the bold zest of Cajun spices with the fresh, tangy bite of green tomatoes, all wrapped in a satisfyingly crunchy, golden crust. Each bite bursts with layers of flavor and contrasting textures that make it not just a snack but a memorable experience. Whether you’re serving these as a party appetizer or a comforting side, they are guaranteed to become a quick favorite in your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a vital role in achieving that perfect bite. The blend of flour and cornmeal creates the crispy texture, while the Cajun seasoning brings a vibrant, spicy twist that elevates every mouthful.
- Buttermilk: This tenderizes the tomatoes and helps the coating stick beautifully.
- Egg (large, beaten): Acts as a binding agent to ensure the breading stays on during frying.
- Hot sauce (1 teaspoon, preferably Cholula): Adds a subtle kick and depth to the buttermilk soak.
- All-purpose flour (1 cup, divided): Provides a base for the breading’s texture and absorbs the seasoning.
- Cajun/Creole seasoning (1 tablespoon, divided): Injects that unmistakable southern spice into both layers of breading.
- Cornmeal (1/2 cup): Lending an extra crunch and rustic touch to the coating.
- Green tomatoes (5-6 medium): The star of the show, tart and firm enough to hold up to frying.
- Vegetable oil or shortening (2-3 cups): Essential for frying to crispy, golden perfection.
How to Make Crispy Fried Green Tomatoes with Cajun Seasoning Recipe
Step 1: Prepare Your Dipping Mixtures
Start by whisking the buttermilk, beaten egg, and hot sauce together in a shallow bowl. This spicy soak not only flavors the tomatoes but also helps the breading adhere. In a second bowl, mix together half of the flour with half the Cajun seasoning. The third bowl combines the remaining flour, Cajun seasoning, and cornmeal – this will give that signature crispy crust with bold seasoning.
Step 2: Heat the Oil to the Perfect Temperature
Pour your vegetable oil or shortening into a heavy stockpot or a Dutch oven and heat it to 375°F. Patience is key here – allowing the oil to reach the right temperature ensures the tomatoes fry quickly and crisp up without absorbing too much oil.
Step 3: Slice and Dry the Tomatoes
Slice the green tomatoes into half-inch thick pieces. Place them between layers of paper towels and press gently to draw out excess moisture. This extra step helps the coating stick better and results in a crisper finish.
Step 4: Dredge the Tomatoes
Begin coating each tomato slice by dipping it first into the seasoned flour mixture, then the buttermilk mixture, and finally into the flour and cornmeal blend. This triple-layer approach locks in moisture while providing the perfect crunchy bite.
Step 5: Fry Until Golden Brown
Carefully place each coated tomato slice into the hot oil, frying 2 to 3 minutes per side until they turn a glorious golden brown. Use a slotted spoon to transfer them onto paper towels to drain any excess oil. Repeat in batches until all slices are wonderfully crisp.
How to Serve Crispy Fried Green Tomatoes with Cajun Seasoning Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a vibrant pop of color and freshness that complements the spicy crust beautifully. For an extra touch, a wedge of lemon can brighten each bite.
Side Dishes
Fried green tomatoes with their bold Cajun flair pair wonderfully with creamy coleslaw, tangy remoulade sauce, or a side of cool cucumber salad that balances the spice and crunch. They also work great alongside southern staples like fried chicken or grits for a complete southern-inspired meal.
Creative Ways to Present
For a fun twist, layer these crispy tomatoes into a sandwich with bacon, lettuce, and spicy mayo, or serve them atop a fresh spring mix salad for a crunchy contrast. They can even star as a unique appetizer, stacked with dollops of herbed cream cheese or drizzled with a smoky barbecue sauce.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Crispy Fried Green Tomatoes with Cajun Seasoning Recipe, store them in an airtight container in the refrigerator. They will stay tasty for up to 2 days but are best enjoyed fresh for that unbeatable crispness.
Freezing
Freezing fried green tomatoes is possible but not ideal. The coating might lose its crunch upon thawing. If you decide to freeze them, lay the fried slices on a parchment-lined tray to freeze individually before transferring to a freezer-safe bag, and consume within a month.
Reheating
Reheat leftovers in a hot oven or air fryer at 350°F for 5 to 7 minutes to restore their crisp texture. Avoid microwaving, as it will make the coating soggy and diminish that iconic crunch of this Cajun-spiced treat.
FAQs
Can I use ripe tomatoes instead of green for this recipe?
While you can, green tomatoes are preferred because of their firm texture and tangy flavor that holds up well during frying. Ripe tomatoes tend to be too soft and may become mushy when cooked this way.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, stirring 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5 to 10 minutes makes a great homemade substitute that provides the same tang and tenderness.
Is Cajun seasoning very spicy?
Cajun seasoning has a moderate level of heat but also includes herbs and spices like paprika, garlic, and onion powder that balance the flavor. You can adjust the amount or choose a milder version if you prefer less spice.
Can I bake the green tomatoes instead of frying?
Baking is a healthier alternative but will not exactly replicate the crispy texture from frying. For best results, lightly spray the coated tomatoes with oil and bake at 425°F on a wire rack to help crisp them up.
What dipping sauces complement Crispy Fried Green Tomatoes with Cajun Seasoning Recipe?
Classic choices include remoulade, ranch dressing, spicy aioli, or a simple squeeze of fresh lemon. The creamy and tangy sauces highlight the spices and add extra flavor contrast to the crispy exterior.
Final Thoughts
There is something incredibly satisfying about making and sharing Crispy Fried Green Tomatoes with Cajun Seasoning Recipe. It’s a dish that brings a little southern comfort and bold flavor to your table without any fuss. Whether it becomes a weekend treat or your new go-to appetizer, these golden, crunchy slices will win hearts with every bite. Give it a try and watch how quickly it becomes a cherished favorite among your friends and family.
Print
Crispy Fried Green Tomatoes with Cajun Seasoning Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Description
This classic Southern recipe for Fried Green Tomatoes delivers crispy, golden slices of tangy green tomatoes coated in a flavorful buttermilk and cornmeal batter. Perfect as a savory appetizer or side dish, these fried tomatoes are seasoned with Cajun spices and fried to perfection until beautifully crisp on the outside and tender inside.
Ingredients
Batter and Coating
- 1 cup buttermilk
- 1 large egg (beaten)
- 1 teaspoon hot sauce (we like Cholula)
- 1 cup all-purpose flour (divided)
- 1 tablespoon Cajun/Creole seasoning (divided)
- 1/2 cup cornmeal
Main Ingredient
- 5–6 medium green tomatoes
Frying
- 2–3 cups vegetable oil or vegetable shortening (for frying)
Instructions
- Prepare the Buttermilk Mixture: In a shallow bowl, whisk together the buttermilk, beaten egg, and hot sauce until smooth and well combined.
- Mix First Flour Coating: In a separate bowl, stir together 1/2 cup of the all-purpose flour and 1/2 tablespoon of the Cajun seasoning. This will be the first coating layer for the tomatoes.
- Mix Second Flour and Cornmeal Coating: In a third bowl, combine the remaining 1/2 cup of flour, the remaining 1/2 tablespoon of Cajun seasoning, and the 1/2 cup of cornmeal. This mixture will create a crunchy, flavorful outer layer.
- Heat the Oil: Pour 2 to 3 cups of vegetable oil or shortening into a heavy stockpot or Dutch oven and begin heating it over medium-high heat. Heat the oil to a precise temperature of 375°F, which will take about 15 minutes.
- Slice and Prepare Tomatoes: While the oil heats, slice the green tomatoes into 1/2-inch thick rounds. Lay the slices on layers of paper towels and gently press on both sides with more paper towels to absorb excess moisture, which helps the batter adhere better and prevents splattering during frying.
- Coat the Tomato Slices: Dip each tomato slice first into the flour mixture (first coating), then into the buttermilk mixture, and finally into the flour and cornmeal mixture (second coating). Be sure each slice is fully coated at each stage for maximum crunch.
- Arrange Coated Slices: Place the coated tomato slices in a single layer on a clean plate or tray. Repeat the coating process with all tomato slices.
- Fry the Tomatoes: Once the oil reaches 375°F, carefully slide each tomato slice into the hot oil. Fry each slice for about 2-3 minutes per side, or until they turn golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon to remove the fried tomatoes from the oil and transfer them onto paper towels to drain excess grease.
- Continue Frying in Batches: Repeat the frying process in batches until all tomato slices are cooked and golden brown.
- Serve: Serve the fried green tomatoes hot, accompanied by your favorite dipping sauce for a delicious appetizer or snack.
Notes
- Ensure the oil temperature is maintained at 375°F for optimal frying results and to prevent sogginess or burning.
- Patting the tomato slices dry is essential to prevent splattering and to help the batter stick.
- You can substitute hot sauce to adjust spice level as preferred.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend matching 1:1.
- Use a heavy-bottomed pot like a Dutch oven for even heat distribution.
- Do not overcrowd the frying pot; fry tomatoes in batches to maintain oil temperature.
