Air-Fried Green Tomatoes
I have had quite an evolution on tomatoes this summer. Even though I have always identified as someone who does not like tomatoes (and that is still true in many instances), I like tomato products, like marinara, salsa, and other sauces. That said, the thought of a big ol’ beefsteak anywhere near the food I was going to eat was always a no-no, and it still is. That said, I grow tomatoes because, again, I like to make things with them and other people in this household like them.
This summer I grew scads of happy little sungold tomatoes, made lots of marinara sauces with them, and was blown away by the sweet, perfect flavor. Then I took a chance and roasted them with a meal and I could admit that I loved them. I’ve been making tomato dishes all summer now and while our plants have been so productive, it is nearing the end of October and some of our “Early Girl” tomatoes are still not ripe. I thought, okay, I’ve made it this far, I’m going to try some fried green tomatoes in the air fryer. I don’t like waste.
I was scared but it was worth it. These are crispy and flavorful but also light. Enjoy them with a vegan southern bowl as we did, as appetizers or in sandwiches. I improvised a creamy, zingy sauce with what I had on hand, and it was a perfect complement to these breaded delights. I included that below, but it is less a recipe than a general guide.
6 - 8 very firm green tomatoes, cut into ¼-inch slices (I used about 3 pounds)
½ cup plain vegan milk, ideally a thick one, like soy or oat
½ tablespoon fresh lemon juice
6 tablespoons JUST egg, shaken in the carton
½ cup gluten-free or regular all-purpose flour (I used this one)
2 teaspoons garlic powder
1 - 2 tablespoons nutritional yeast
2 teaspoons paprika
2 teaspoons basil
½ teaspoon cayenne powder (or more)
Salt and pepper to taste
½ cup yellow cornmeal
½ cup gluten-free or regular breadcrumbs or panko
Olive oil spray
Line a baking sheet with parchment paper and spray your air fryer baking sheet with the oil.
Now, set up your stations.
In a pie pan or a shallow bowl, combine the milk and lemon juice, then add the JUST egg. In another pan, whisk together the flour, garlic powder, nutritional yeast, paprika, basil, cayenne, salt and pepper. In a third bowl, mix together the cornmeal and breadcrumbs or panko. Set the prepared baking sheet close to your working area.
Moving in a line from one station to the next, dredge the tomato slices in the flour, tap off, then dip in the egg mixture. I find it easiest to use a fork in this container to avoid getting my fingers too gloppy or too much flour in the egg bowl. Then move into the cornmeal bowl and press lightly to coat all around. I use one hand for the flour and egg, the other for the crumb mixture.
Preheat your air fryer to 400 degrees. Place each breaded slice of tomato on your lined parchment, then spritz with a little oil, season with additional salt and pepper as well as paprika. Air fry in batches for five minutes, flip, spritz with oil, and air fry for an additional three minutes. As each batch finishes, you can place them again on your prepared baking sheet and keep them warm in a 325 degree oven until serving. Season again if needed.
My sauce was improvised so I don’t have exact measurements, but to about a ½ cup vegan mayo, I added a variety of seasonings: minced garlic, mustard, minced pickles, dried dill, nutritional yeast, paprika, salt and pepper to taste.
I have had quite an evolution on tomatoes this summer. Even though I have always identified as someone who does not like tomatoes (and that is still true in many instances), I like tomato products, like marinara, salsa, and other sauces. That said, the thought of a big ol’ beefsteak anywhere near the food I was going to eat was always a no-no, and it still is. That said, I grow tomatoes because, again, I like to make things with them and other people in this household like them.
This summer I grew scads of happy little sungold tomatoes, made lots of marinara sauces with them, and was blown away by the sweet, perfect flavor. Then I took a chance and roasted them with a meal and I could admit that I loved them. I’ve been making tomato dishes all summer now and while our plants have been so productive, it is nearing the end of October and some of our “Early Girl” tomatoes are still not ripe. I thought, okay, I’ve made it this far, I’m going to try some fried green tomatoes in the air fryer. I don’t like waste.
I was scared but it was worth it. These are crispy and flavorful but also light. Enjoy them with a vegan southern bowl as we did, as appetizers or in sandwiches. I improvised a creamy, zingy sauce with what I had on hand, and it was a perfect complement to these breaded delights. I included that below, but it is less a recipe than a general guide.
6 - 8 very firm green tomatoes, cut into ¼-inch slices (I used about 3 pounds)
½ cup plain vegan milk, ideally a thick one, like soy or oat
½ tablespoon fresh lemon juice
6 tablespoons JUST egg, shaken in the carton
½ cup gluten-free or regular all-purpose flour (I used this one)
2 teaspoons garlic powder
1 - 2 tablespoons nutritional yeast
2 teaspoons paprika
2 teaspoons basil
½ teaspoon cayenne powder (or more)
Salt and pepper to taste
½ cup yellow cornmeal
½ cup gluten-free or regular breadcrumbs or panko
Olive oil spray
Line a baking sheet with parchment paper and spray your air fryer baking sheet with the oil.
Now, set up your stations.
In a pie pan or a shallow bowl, combine the milk and lemon juice, then add the JUST egg. In another pan, whisk together the flour, garlic powder, nutritional yeast, paprika, basil, cayenne, salt and pepper. In a third bowl, mix together the cornmeal and breadcrumbs or panko. Set the prepared baking sheet close to your working area.
Moving in a line from one station to the next, dredge the tomato slices in the flour, tap off, then dip in the egg mixture. I find it easiest to use a fork in this container to avoid getting my fingers too gloppy or too much flour in the egg bowl. Then move into the cornmeal bowl and press lightly to coat all around. I use one hand for the flour and egg, the other for the crumb mixture.
Preheat your air fryer to 400 degrees. Place each breaded slice of tomato on your lined parchment, then spritz with a little oil, season with additional salt and pepper as well as paprika. Air fry in batches for five minutes, flip, spritz with oil, and air fry for an additional three minutes. As each batch finishes, you can place them again on your prepared baking sheet and keep them warm in a 325 degree oven until serving. Season again if needed.
My sauce was improvised so I don’t have exact measurements, but to about a ½ cup vegan mayo, I added a variety of seasonings: minced garlic, mustard, minced pickles, dried dill, nutritional yeast, paprika, salt and pepper to taste.
Vegan, Recipe, Tomatoes, Green Tomatoes, Air-Fryer, Main Dish, Savory