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Crispy, crunchy, and super delicious, these air fryer green tomatoes will be a huge hit! My recipe lets you make an amazing appetizer or side dish using green tomatoes, perfect for using up fresh garden produce.
My fried green tomatoes in the air fryer are a tasty take on the deep-fried classic. Using just a little olive oil, the air fryer gives these tomatoes a crispy breading with perfectly cooked tomatoes on the inside.
So hit up the garden or farmer’s market, grab some unripe tomatoes, and let’s make something amazing!
No air fryer? Check out the recipe notes for baking instructions. Let’s do this!
Reader Review
“This was our first experience eating green tomatoes, and we were instant fans. The combination of the crunchy coating with the tang and firm texture of the tomatoes produced a scrumptious dish that we’ll be making often, as we had a bumper crop of green tomatoes this fall! Thank you, Sarah, for another great post.”
Paula
And if you need to use up some MORE unripe tomatoes, check out our no can pickled green tomatoes.
Sarah’s Cheat Codes
- While my go-to for this recipe is using Tony’s seasoning, in a pinch, you can sub in Old Bay or even make your own seafood seasoning.
- After spraying the olive oil on the breading, I always allow the tomatoes to sit for 2-3 minutes. This lets the panko really soak up the olive oil, which creates the crunchiest coating ever.
- If you use sodium-free seasoning, salt the breading to taste before you pop them into the air fryer.
Super Crispy Air Fryer Fried Green Tomatoes
Ingredients
- 3 green tomatoes {medium-large beefsteaks}
- 1/4 cup all-purpose flour
- 1 egg
- 2 tsp water
- 1/4 cup panko
- 1/4 cup cornmeal
- 1.5 tsp Tony's Chachere's {or other "Creole" seasoning}
- 1 tbsp olive oil {plus more for the air fryer basket}
Instructions
- Slice tomatoes about 1/3 inch thick.3 green tomatoes
- In one bowl add flour, in another combine cornmeal, panko, and Tony's. In a third bowl combine beaten egg and water. Set up an empty plate.1/4 cup all-purpose flour, 1 egg, 2 tsp water, 1/4 cup cornmeal, 1.5 tsp Tony's Chachere's, 1/4 cup panko
- It's easiest to work in batches of 2. With your left hand, dredge 2 tomatoes through the flour and shake the excess off.
- With your left hand, drop them into the egg mixture, stirring to coat.
- Use your right hand and drop them into the cornmeal bowl and toss to coat. Place your breaded tomatoes onto a plate. Repeat until all tomatoes are breaded.
- Once you've finished breading all of them, spray the tops of the tomatoes with olive oil spray while they're still on the plate. Really coat them and then let them sit for 2-3 minutes.1 tbsp olive oil
- Brush the basket of the air fryer with olive oil and gently place the breaded tomatoes in the basket. Don't overcrowd the basket.
- Cook for 6 minutes at 390˚F degrees. Flip with a fork. Spray the now exposed side of the tomatoes with additional olive oil spray if they need it.
- Cook for an additional 2 minutes and then serve with your favorite dipping sauce.
Notes
- If you use sodium-free seasoning, salt the breading mixture to taste if desired.
- If you are unable to find Tony’s seasoning, you can sub in Old Bay, or make your own seafood seasoning.
- To get the most consistent slices, use a serrated bread knife. Aim for slices ~ 1/3 inch thick.
- Heat a cast-iron skillet over medium heat and add enough high-heat oil to cover the bottom.
- Fry tomatoes in batches, flipping halfway through. Remove using a slotted spoon and allow to rest on a plate lined with paper towels.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was our first experience eating green tomatoes, and we were instant fans. The combination of the crunchy coating with the tang and firm texture of the tomatoes produced a scrumptious dish that we’ll be making often, as we had a bumper crop of green tomatoes this fall! Thank you, Sarah, for another great post.