Whoa, Momma, Fried Green Tomatoes

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d newman 8

"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."
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Ingredients

50 m servings 292 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Heat oil in a deep-fryer or a cast-iron skillet to 375 degrees F (190 degrees C).
  4. Fry tomato slices in hot oil until golden brown, 2 to 3 minutes per side.

Footnotes

  • 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.

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