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


Ram Reddy
Care member4 years ago

Thanks Shelley

J.L. A.
j A5 years ago


Donna Hamilton
Donna Hamilton5 years ago

Thanks for the recipes.

Melissah Chadwick
Past Member 5 years ago


Patricia H.
Patricia H.5 years ago

great recipe

Dale Overall

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!

Michele Wilkinson

Thank you

Jennifer C.
Past Member 6 years ago

The recipe sounds good. Thanks.

Lika S.
Lika P6 years ago

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.

Lika S.
Lika P6 years ago

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