Air-Fried Green Tomatoes: A Healthy, Crispy Treat

Air fryer fried green tomatoes are a delicious, healthier alternative to the traditional deep-fried version of this Southern comfort food. The air fryer preparation method reduces the amount of oil used, resulting in a crispy and juicy dish without the excess grease. The recipe involves coating green tomato slices with a breading of flour, eggs, and cornmeal or breadcrumbs, which are then air-fried to perfection. This dish can be served as a snack, side, or incorporated into sandwiches, tacos, or salads.

How to prepare the tomatoes before frying

Preparing the tomatoes before frying is a multi-step process. First, slice the green tomatoes into 1/4-inch slices. Next, season the slices with salt and pepper. You can also add other seasonings, such as paprika, garlic powder, or Italian seasoning. Then, set up a breading station with three shallow dishes. In the first dish, place flour; in the second, whisked eggs (and milk or buttermilk, if desired); and in the third, a mixture of cornmeal and breadcrumbs (and Parmesan cheese, if you like). Now, it's time to dredge the tomatoes. Coat each slice first in the flour, then dip it in the egg mixture, and finally, press both sides into the cornmeal/breadcrumb mixture.

How to make the perfect batter

Making the perfect batter for fried green tomatoes is a simple process, but there are a few key steps to follow to ensure the best results. Here's a guide to help you achieve that perfect batter:

Ingredients

Firstly, gather your ingredients. The exact quantities may vary depending on the number of servings, but the key ingredients you will need include:

• Green tomatoes
• All-purpose flour
• Eggs
• Cornmeal
• Breadcrumbs (you can use panko breadcrumbs for extra crunch)
• Seasonings (such as salt, pepper, garlic powder, paprika, or BBQ rub powder)
• Oil for frying (canola oil, vegetable oil, or olive oil are common choices)

Preparing the Tomatoes and Breading

Start by slicing your green tomatoes into uniform pieces, about 1/4-inch to 1/3-inch thick. You want to aim for a consistent thickness to ensure even cooking. Remove the ends of the tomatoes before slicing.

Next, prepare your breading station. You will need three separate shallow bowls or dishes. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs with a small amount of water or milk (or buttermilk for extra tanginess). You can also add seasonings like salt and pepper to the egg mixture. In the third bowl, combine the cornmeal and breadcrumbs. You can also add your chosen seasonings to this mixture for extra flavour.

Dredging the Tomatoes

Now it's time to coat your tomato slices with the perfect batter. Here's a step-by-step process:

• Dip each tomato slice into the flour, making sure to coat both sides evenly. Tap off any excess flour.
• Next, dip the floured tomato slice into the egg mixture, ensuring it is fully coated. Again, let any excess drip away.
• Finally, dip the tomato into the cornmeal and breadcrumb mixture. Make sure both sides of the tomato are well-coated, and gently press the mixture onto the tomato to help it adhere.
• Place the finished slices on a baking sheet or plate while you continue the dredging process with the remaining tomato slices.

Double Dredge (Optional)

For an even crunchier coating, you can double-dredge your tomato slices. After the first coat of flour, egg, and breadcrumb mixture, repeat the process by dipping the slices back into the egg mixture and then into the crumbs for a second coat.

Frying the Tomatoes

Once all your tomato slices are battered, it's time to fry them. Heat your chosen oil in a frying pan over medium-high heat. You want the oil to be nice and hot, but be careful not to burn it. You can test the oil's readiness by dripping a small droplet of water into the pan; if it pops and hisses, it's ready.

Gently place the battered tomato slices into the hot oil, being careful not to overcrowd the pan. Fry the tomatoes in batches if needed. Let them fry until golden brown on one side, then flip and fry the other side until equally crispy.

Remove the fried tomatoes from the oil and place them on a paper towel-lined plate or a wire rack to drain any excess oil.

And there you have it! The perfect batter for fried green tomatoes, whether you're frying them in a pan or using an air fryer. Enjoy the crispy, tangy treat!

The best oils to use

When it comes to air frying, not all oils are created equal. The type of oil you use depends on the food you're cooking, the temperature you're cooking at, and the smoke point of the oil.

The smoke point of an oil is the temperature at which it begins to break down and emit smoke. When an oil reaches its smoke point, a chemical breakdown occurs, releasing a gas and other byproducts. This breakdown can cause the oil to develop an undesirable, burnt flavour.

Therefore, it's important to choose an oil with a higher smoke point than the temperature you are cooking at. Here are some of the best high smoke point oils for air frying:

• Avocado oil: With a smoke point of around 520°F (270°C), avocado oil is an excellent choice for air frying. It has a mild flavour and is relatively stable at high temperatures, making it ideal for cooking a wide range of foods. It's also one of the healthiest oils available.
• Peanut oil: Peanut oil is a good option for air frying due to its high smoke point of approximately 448°F (230°C). It has a neutral flavour and can withstand high heat.
• Canola oil: Canola oil is a popular choice for air frying because of its high smoke point of about 400°F (204°C) and neutral flavour. It is a versatile oil suitable for various cooking methods.
• Sunflower oil: Sunflower oil has a light, mild taste and can be used in air fryers due to its high smoke point of roughly 450°F (232°C). It is a good option for air frying a diverse range of foods.
• Grapeseed oil: With a smoke point of approximately 420°F (216°C) and a mild flavour, grapeseed oil is suitable for use in air fryers. It is commonly used in commercial kitchens for high-temperature cooking.
• Refined Coconut oil: Refined coconut oil has a smoke point of 400°F (204°C), making it safe for air frying. However, be sure to choose refined coconut oil over unrefined, which has a lower smoke point of 350°F.
• Refined Olive oil/Extra light olive oil: With a smoke point of up to 470°F (243°C), refined olive oil is safe to use in an air fryer. Regular virgin olive oil can also be used if you're cooking at 400°F or lower, as it has a smoke point of 410°F.

It's important to note that you should avoid using non-stick cooking sprays like PAM directly on your air fryer basket or tray, as they can damage the coating. Instead, opt for a non-aerosol pump-style oil spray or a refillable oil sprayer/mister filled with a high smoke point oil.

How to get the tomatoes crispy

To get your fried green tomatoes crispy, you'll want to follow these steps:

• Prepare your tomatoes: Start by slicing your green tomatoes to a thickness of around 1/4 inch. Place the slices on a plate or tray and season with salt and pepper if desired. Let the slices sit for at least 5 minutes to draw out any excess moisture, which will help them retain their firmness during cooking.
• Pat the tomatoes dry: Before breading, it's important to pat the tomato slices dry with a paper towel. This step will help ensure the breading adheres properly and helps to keep the tomatoes firm during the air-frying process.
• Set up your breading station: You'll need three shallow dishes or bowls. In the first, place flour. In the second, whisk together eggs and, optionally, buttermilk or milk. In the third, mix together panko bread crumbs, and cornmeal, and any desired seasonings. Seasonings can include garlic powder, paprika, cayenne pepper, Italian seasoning, and Creole seasoning.
• Bread the tomatoes: Dredge each tomato slice first in the flour, coating both sides and tapping off any excess. You want a very thin coat of flour that allows the tomato flesh to be seen. Then, dip the slice into the egg mixture, turning to ensure it's fully coated. Let any excess drip off before placing the slice into the bread crumb/cornmeal mixture. Use your hand to scoop the mixture generously over the top of the tomato, pressing lightly to ensure the crumbs adhere. Flip the tomato over and repeat the process.
• Air fry: Preheat your air fryer to between 380-400°F (200°C). Brush the fryer basket with olive oil or use an air fryer-safe cooking spray. Place the breaded tomato slices in the basket, ensuring they do not touch each other. Spray or brush the tops of the tomatoes with olive oil or cooking spray. Air fry for 8-12 minutes, then flip the tomatoes and spray or brush again with oil. Continue cooking for another 3-7 minutes, or until the tomatoes are golden brown and crisp.
• Reheating: If you're reheating your fried green tomatoes, preheat your air fryer to 350°F (175°C). Place the tomatoes in the basket and air-fry for 1-2 minutes, or until heated through and crispy again.

By following these steps, your fried green tomatoes should come out nice and crispy, without the need for excessive oil!

How to store leftovers

You can store your leftover fried green tomatoes in an airtight container in the fridge for up to three days. When you're ready to eat them, you can reheat them in an air fryer set to 350°F (175-180°C) for 3 minutes, or until warmed through. Alternatively, you can reheat them in a skillet or oven.

If you want to freeze your fried green tomatoes, it's best to do so before cooking them. To do this, assemble and bread your tomatoes, then lay them out on a baking tray and place them in the freezer. Once frozen, transfer the tomatoes to a Ziplock bag. When you're ready to eat them, there's no need to thaw them first; simply fry them up and enjoy!

Frequently asked questions