If you've ever experienced broken garden tomato branches or a failed trellis, you might know the pain of seeing a heavy cluster of unripened tomatoes lost before they can be used. But that's simply not true. Because while still green, these firm tomatoes are actually a delicious and versatile ingredient that holds up well to a variety of cooking techniques.
Perhaps the most popular method is the southern favorite: fried green tomatoes. They are great as a side dish or an appetizer, but honestly, they can be a bit of a pain when the last thing you want to do on a hot summer night is to stand over hot frying oil. Luckily for all, everyone's favorite kitchen appliance can create a crispy, flavorful fried green tomato without the need for excessive oil. Yes, enter the air fryer-fried green tomatoes.
You'll need:
- 4-5 medium green tomatoes (any variety of tomatoes will do)
- 1 cup flour
- 2 eggs
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Cooking spray
1. Prepare the Tomatoes
- Wash the tomatoes thoroughly and pat them dry.
- Slice the tomatoes into 1/4-inch slices
- Sprinkle a little salt on the slices and let them sit for about 10 minutes. This helps to draw out excess moisture.
- Use paper towels to pat tomato slices dry.
2. Set Up the Breading Stations
- In a shallow dish or pie plate, mix the all-purpose flour with a pinch of salt and pepper.
- In a medium bowl, whisk the eggs and buttermilk together until well combined.
- In a shallow bowl, combine the corn meal, breadcrumbs, salt, pepper, and paprika.
3. Bread the Tomatoes
- Dredge each tomato slice in the flour mixture, ensuring both sides are coated.
- Dip the flour-coated tomato slice into the egg mixture, allowing any excess to drip off.
- Finally, dredge tomato slices in the cornmeal mixture, pressing gently to ensure the coating adheres well.
4. Air Fry the Tomatoes
- Preheat the air fryer to 400°F (200°C).
- Lightly spray the air fryer's wire rack with oil or cooking spray.
- Arrange the breaded tomato slices in a single layer in the air fryer basket, ensuring they do not overlap. You may need to cook them in batches.
- Lightly spray the tops of the tomato slices with cooking spray.
- Fry tomatoes for 8-10 minutes, flipping halfway through, until the coating is golden brown and they have a crispy texture.
Optional:
- Use bread crumbs or a panko mixture instead of flour and cornmeal for a crunchier texture on your green tomato slices.
- Don't be afraid to veer away from a traditional version of a green tomato recipe. Try different types of seasoning. Try seasoned salt instead. Add parmesan cheese, or a teaspoon of garlic powder, or a teaspoon of onion powder to the breading mixture.
- The serving options are endless. Try the air-fried green tomatoes with lime juice, sour cream, caper mayonnaise, marinara sauce, cheese with bacon, blue cheese dressing, hot sauce, or even just sprinkle with a coarse salt and fresh parsley.
Can you dehydrate green tomatoes?
Yes, you can dehydrate green tomatoes. It's a great way to preserve them for later use. To dehydrate green tomatoes, slice them into uniform thin rounds, about 1/4-inch thick. Arrange the slices on dehydrator trays in a single layer. Set the dehydrator to 135°F (57°C) and dry the tomatoes for 8-12 hours, or until they are fully dehydrated and brittle. Store the dehydrated tomatoes in an airtight container in a cool, dark place for up to a year. Dehydrated tomatoes can be rehydrated in water, added straight to a soup, or used as a crunchy topping for salads and soups. Some even enjoy them as is with their favorite dipping sauce.
What's the difference between tomatillos and green tomatoes?
Tomatillos and green tomatoes are often confused due to their similar green color, but they are quite different. Tomatillos are small, round fruits that grow inside a papery husk. The most common variety is ripe when it's bright green but they actually come in red, yellow, or purple too. No matter the color, they all have a tart, tangy flavor and are a key ingredient in salsa verde.
Green tomatoes, on the other hand, are simply unripe tomatoes that are picked before they ripen to their usual red color. They have a firmer texture and a more acidic taste compared to ripe tomatoes. While they can be used interchangeably, their flavors and textures are distinct and lend themselves to different culinary applications.
