Ingredients
- 3 large green tomatoes, sliced ¼-inch thick
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ cup panko breadcrumbs (optional, for extra crunch)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- Nonstick cooking spray or olive oil spray
Instructions
- Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
- Pat the tomato slices dry with paper towels.
- Pour the buttermilk into a shallow bowl.
- In a second shallow bowl, combine the flour, cornmeal, panko (if using), salt, garlic powder, paprika, black pepper, and onion powder.
- Dip each tomato slice into the buttermilk, allowing the excess to drip off.
- Coat both sides thoroughly in the cornmeal mixture, pressing gently so the coating adheres.
- Arrange the coated tomato slices in a single layer in the air fryer basket, leaving space between them.
- Lightly spray both sides with cooking spray.
- Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through and spraying the second side lightly with cooking spray. Cook until golden brown and crispy.
Dipping Sauce (Optional)
Mix together:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
Serving Suggestions
- As an appetizer with the dipping sauce
- On BLT sandwiches
- Topped with crumbled goat cheese or feta
- Alongside grilled chicken, barbecue, or burgers
Tips
- Choose firm, unripe green tomatoes for the best texture.
- Avoid overcrowding the basket; cook in batches if needed.
- Spraying the coating with oil is key to achieving a crisp, golden crust in the air fryer.
- Serve immediately for the crispiest results.
