I've blended many reviewer suggestions for fried green tomatoes with an ingredient my elderly ex mother-in-law suggested. The result is a sweet, hot combination that delights fried green tomato lovers. Serve with ranch or blue cheese dressing as dip.


Recipe Summary

10 mins
10 mins
30 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Put hot sauce in small dish for dipping. Mix flour, brown sugar, grill seasoning, salt, and pepper in a separate small dish. Beat eggs into milk in a third dish. Pour panko in a fourth shallow dish. Arrange dishes in a line, respectively.

  • Dip one side of each tomato slice in hot sauce. Press each side of tomato into flour mixture to coat; dip into milk mixture. Gently press tomato slices into panko to coat. Arrange coated tomatoes on a baking sheet. Refrigerate until chilled, about 30 minutes.

  • Heat oil in a deep-fryer or a cast-iron skillet to 375 degrees F (190 degrees C).

  • Fry tomato slices in hot oil until golden brown, 2 to 3 minutes per side.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

292 calories; protein 9.9g 20% DV; carbohydrates 48.5g 16% DV; fat 9.6g 15% DV; cholesterol 84.3mg 28% DV; sodium 932.4mg 37% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This had a few more steps than the method I've been using for years but it was a nice change if you have the extra time and an extra hand in the kitchen to help. I loved the addition that the hot sauce brought to the table and I loved the extra crunch of the panko. The brown sugar..not so much. I will most definitely make these again with next years crop but will be leaving out the brown sugar. If you use a hot sauce you like that is not too much heat there is no need for the sugar in my opinion. Read More