Green tomatoes are delightfully tangy and a perfect candidate for a quick, healthy makeover in the air fryer. These crunchy slices offer a satisfying bite without the heaviness of deep-frying—and they’re a breeze to whip up. Let’s jump right into this irresistible recipe that will convert even the staunchest skeptics into green tomato fans!
Ingredients
- 2 medium green tomatoes, sliced into ¼-inch rounds
- ½ cup all-purpose flour (or almond flour for a gluten-free option)
- 2 eggs, lightly beaten (try aquafaba for a vegan twist)
- 1 cup panko breadcrumbs (or crushed cornflakes for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Olive oil spray
Instructions
To get started, pat the green tomato slices dry with paper towels. This step helps the coating stick and ensures a crisp finish. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of the breadcrumbs, garlic powder, smoked paprika, salt, and pepper. Dip each tomato slice into the flour, followed by the egg, and then into the seasoned breadcrumb mixture until well-coated.
Preheat your air fryer to 380°F (190°C). Lightly coat the air fryer basket with olive oil spray, arrange the tomato slices in a single layer (work in batches if needed), and give the breaded tomatoes a quick spritz of oil on top. Air fry for 8–10 minutes, flipping halfway through, or until nicely golden and crisp. Serve hot, and don’t be surprised if they disappear in minutes!
These crispy green tomatoes have a bright, tangy flavor and a luscious crunch that makes them an ideal snack, appetizer, or side dish—especially if you’re aiming to keep things on the healthier side. They also adapt beautifully to various dietary needs: swap in different flours or skip the eggs altogether if you’re cooking plant-based. Pair them with a light dipping sauce like herbed yogurt or a spicy aioli, and you’ll have a crowd-pleaser that’s sure to become a regular in your kitchen rotation.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
