Crispy, crunchy, and super delicious, these air fryer green tomatoes will be a huge hit! Perfect as a fast appetizer or a side dish, these healthy(ish) fried green tomatoes are sure to become a family favorite.
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: air fried green tomatoes, air fryer fried green tomatoes
1tbspolive 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˚ 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.
After spraying the olive oil on the breading, allow it to sit for 2-3 minutes. This will allow the panko to soak up the oil, creating the crunchiest coating ever.
To get the most consistent slices, use a serrated bread knife. Aim for slices ~ 1/3 inch thick.
Skillet Instructions: 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.Special thanks to Miss Brenda and Kristina for guidance on this recipe. They are my source for all things Southern. :)