Ingredients
Method
- Slice green tomatoes into 1/4-inch rounds and salt them generously; let them rest for at least 5 minutes.
- Organize a breading station with flour in the first bowl, whisked egg in the second, and a mixture of cornmeal, breadcrumbs, paprika, and cayenne in the third.
- Pat the tomato slices dry using paper towels.
- Preheat the air fryer to 380°F.
- Dredge each slice in flour, dip in the egg, and coat thoroughly with the cornmeal mixture.
- Arrange the slices in a single layer in the air fryer and cook for 7 to 9 minutes, flipping and spraying with oil halfway through.
- Remove from the air fryer and serve with dipping sauce, or cool completely and freeze for up to 3 months.
Nutrition
Notes
- Slice the tomatoes evenly so they cook at the same rate. I aim for about 1/4-inch thick.
- Salt the tomato slices and let them sit for a few minutes to help pull out excess moisture. I give them about 5 minutes, then pat them dry.
- Don’t overcrowd the air fryer basket. I cook in batches so each slice gets perfectly crispy.
- I flip the green tomatoes in the air fryer halfway through for even browning. Before flipping, I spritz the tops with olive oil spray, then flip and spritz the other side.
- I like to serve fried green tomatoes right away for the best texture, but they do stay nice and crispy as they cool.
- To reheat leftovers, cook in a preheated air fryer at 350 degrees for 3 to 4 minutes.
- If frozen, air fry them in a preheated air fryer at 350 degrees F for 4 to 5 minutes.