Cheesy Fried Green Tomato Recipe

Grated hard cheese in the breading for these fried green tomatoes adds rich flavor and helps keep the crusts together.

August 2018

  • green-tomatoes
    Fried green tomatoes are a famous Southern favorite.
    Photo by Getty Images/StephanieFrey
  • green-tomatoes

Yield: 4 servings

I’ll take fried green tomatoes almost any way you throw them at me, but I like to boost the classic preparation of this Southern specialty by adding grated hard cheese to the breadcrumb mixture. The cheese melts into the crusts as they fry — tasty, of course, but also useful for keeping the breading together. 


  • 2 to 3 medium green tomatoes
  • Dash of sea salt
  • 3/4 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 3-1/2 tablespoons Cajun seasoning blend, divided
  • 2 large eggs
  • Dollop of 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 oil or other frying oil


    1. Slice the tomatoes into 1/4-inch-thick slices.
    2. Pat dry with paper towels.
    3. Sprinkle with a little salt.
    4. Let the tomato slices rest while you prepare the breading mixtures.
    Flour mixture:
    1. Mix together the flours, and feel free to adjust the proportion of white to whole-wheat flour.
    2. Using at least a little bit of all-purpose white flour will help keep the breading light.
    3. Mix in 1 tablespoon of the Cajun seasoning blend.
    4. Pour onto a plate or low bowl, and set aside.
    Egg mixture:
    1. Beat the eggs with the cream and 1 tablespoon of the Cajun seasoning.
    2. Pour into a low dish and set aside.
    Breadcrumb mixture:
    1. If using homemade breadcrumbs, pulverize in a food processor or blender until finely ground.
    2. Mix in the cheese and 1 tablespoon of the Cajun seasoning, but don’t overdo the seasoning if your breadcrumbs are pre-seasoned.
    3. Pour the breadcrumb mixture onto a plate or low bowl, and set aside.

    To assemble:

    1. 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.
    2. Let the tomato slices rest on a plate while you heat the oil.
    3. Heat the oil in a wide sauté pan over medium-high heat.
    4. Fry the breaded tomatoes in batches — don’t crowd them in the pan — until golden and crispy on each side, about 1 to 2 minutes per side.
    5. Remove with a metal slotted spoon, and drip-dry on paper towels.
    6. Serve warm, with a sprinkle of the Cajun seasoning over them. 

Cooking Tip:

Try offering fried green tomatoes as a snack or appetizer, a sandwich filling or salad topping, or as a main course with whole-grain pilaf and steamed vegetables. In late summer and early fall, I like to serve them side-by-side with fresh, ripe, juicy tomatoes for an interesting and playful garden-fresh meal. And if you want to get really tomato-crazy, try roasting some tomatoes and blending them with creamy roasted garlic, fresh herbs, and a soft cheese, sour cream, thick yogurt, or crème fraîche, for a tomato-ey dip to accompany your fresh and fried tomatoes!

Find more delicious green tomato recipes in Glorious Green Tomato Recipes.

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