Air-Fried Green Tomatoes
Tangy green tomato slices under a crisp cornmeal crust, made for ranch, remoulade, or eating straight from the rack.
Green tomatoes are firm and tart, which makes them perfect for frying. They hold their shape, push back against the crust, and taste like summer got impatient. In the air fryer, they need a sturdy coating and a little patience between batches.
Cornmeal is non-negotiable for the texture: gritty in the good way, golden, and just rustic enough. Serve them hot, because the crust is at its best in the first ten minutes.
Method
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01
Salt the tomatoes
Lay tomato slices on paper towels, sprinkle lightly with salt, and rest 10 minutes. Pat dry.
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02
Bread
Dredge in flour, dip in egg, then coat with cornmeal, panko, Cajun seasoning, and salt.
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03
Air fry
Mist both sides generously and cook at 390°F for 8–10 minutes, turning once, until crisp.
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04
Serve hot
Move to a rack, not a plate, so the bottoms stay crisp. Serve with remoulade.