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Recipes for Green Tomatoes

Recipes for Green Tomatoes

Green tomatoes are often bountiful at the end of a gardening season—but instead of composting those green beauties or leaving them on the vine, you can absolutely put them to use in the kitchen. Here are some recipes for green tomatoes to get you started.

If you like fried green tomatoes, you can boost the classic preparation of this Southern specialty by adding hard grated cheese to the breadcrumb mixture. The cheese melts into the crusts as they fry, which is of course tasty, but is also useful for keeping the breading together. 

Fried Green Tomatoes with a Cheesy Crust 


2 to 3 medium green tomatoes
Dash sea salt
3 1/2 tbsp 
Cajun seasoning blend
3/4 cup all-purpose flour
1/4 cup whole wheat flour
2 large eggs
Dollop fresh cream or half-and-half
1 1/2 cups finely ground breadcrumbs (Note: If using store-bought seasoned breadcrumbs or homemade breadcrumbs from herbed breads, be sure to adjust the other seasonings in this recipe to suit your tastes.)
3/4 cup grated hard cheese, such as Parmesan or Gruyere (Note: A nutty cheese is particularly nice with the zesty flavor of green tomatoes.)
3/4 cup peanut or other frying oil


Tomatoes. Slice the tomatoes into quarter-inch-thick slices. Pat dry with paper towels. Sprinkle with a little salt. Let the tomato slices rest while you prepare the breading mixtures.

Flour Mixture. Mix together the flours, and feel free to adjust the proportion of white to whole-wheat flour. Using at least a little bit of all-purpose white flour will help keep the breading light. Mix in a tablespoon of the Cajun seasoning blend. Pour onto a plate or low bowl, and set aside.

Egg Mixture. Beat the eggs with the cream and a tablespoon of the Cajun seasoning. Pour into a low dish and set aside.

Breadcrumb Mixture. If using homemade breadcrumbs, pulverize in a food processor or blender until finely ground. Mix in a tablespoon of the Cajun seasoning, but don’t overdo the seasoning if your breadcrumbs are pre-seasoned. Pour the breadcrumb mixture onto a plate or low bowl, and set aside.

Preparing the Tomatoes. Dredge each tomato first in the flour; then in the egg wash, letting the excess drip back into the bowl; then coat thoroughly with the breadcrumb-cheese mixture. Let the tomato slices rest on a plate while you heat the oil.

Time to Fry! Heat the oil in a wide saute pan over medium-high heat. Fry in batches (not too crowded), until golden and crispetty-crunchy on each side, about a minute or two per side. Remove with a metal slotted spoon, and drip-dry on paper towels.

Time to Eat! Serve fried green tomatoes while still warm, with a sprinkle of Cajun seasoning over them. Try offering them up as a snack or appetizer; a sandwich filling or salad topping; or as a main course with whole grain pilaf and steamed vegetables.

If you have lots of green tomatoes and are looking for more yummy ways to prepare them, try these recipes for Thai Green Tomatoes with a Coconut Crust, Green Tomato Relish and Roasted Green Tomatoes.

Photo by Fotolia/cartela

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Shelley Stonebrook

Shelley Stonebrook is an Associate Editor at Mother Earth News—North America’s most popular magazine about sustainable, self-reliant living—where she works on exciting projects such as Organic Gardening content and the Vegetable Garden Planner. Shelley is particularly interested in organic gardening, small-scale, local food production, waste reduction, food preservation and cooking. In her spare time, she posts in her personal blog, The Rowdy Radish.


+ add your own
6:49PM PST on Jan 24, 2013

Thanks Shelley

1:19PM PDT on Oct 9, 2012


6:39AM PDT on Aug 4, 2012

Thanks for the recipes.

4:21AM PDT on Aug 3, 2012


2:59AM PDT on Aug 3, 2012

great recipe

2:00AM PDT on Aug 3, 2012

Have always loved the tasty wonders of the green tomato. So many splendid recipes for them from making pickles to the delightful recipe shown here as well as green tomato bread! Wonderful!

7:12AM PST on Jan 8, 2012

Thank you

5:52AM PST on Jan 8, 2012

The recipe sounds good. Thanks.

9:35PM PST on Nov 28, 2011

Oh, and to make it extra good, use the panko - a super fine Japanese style flour instead of regular flour for the tempura batter. I really think that the green tomatoes would be a great addition to this dish.

9:31PM PST on Nov 28, 2011

Sounds interesting. And I must try the green tomatoes with my tempura recipe. It may be a nice compliment to the meal...

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