Ingredients
6
6 servings
- •2 green tomatoes, cut into 1/4-inch slices
- •salt and freshly ground black pepper to taste
- •0.33333334326744 cup all-purpose flour
- •0.5 cup buttermilk
- •2 large eggs, lightly beaten
- •1 cup plain panko bread crumbs
- •1 cup yellow cornmeal
- •1 teaspoon garlic powder
- •0.5 teaspoon paprika
- •1 tablespoon olive oil, or as needed
Instructions
- Season tomatoes with salt and pepper.
- Place flour into a shallow dish. Beat together buttermilk and eggs in a second shallow dish. Mix together bread crumbs, cornmeal, garlic powder, and paprika in a third dish.
- Dredge tomato slices in flour, shaking off excess. Dip in egg mixture, then press both sides into cornmeal mixture.
- Preheat the air fryer to 400 degrees F (200 degrees C). Brush the fryer basket with olive oil.
- Working in batches, place breaded tomatoes in the prepared fryer basket, ensuring they do not touch each other. Brush the tops of tomatoes with olive oil.
- Cook in the preheated air fryer for 12 minutes, flip tomatoes, and brush again with olive oil. Continue cooking until crisp and golden brown, 3 to 5 minutes more. Remove tomatoes to a paper towel-lined rack to keep crisp. Repeat with remaining tomatoes.
Nutritional Facts
Per 6 servings
- Calories: 219
- Carbohydrate: 40g
- Fat: 5g
- Fiber: 2g
- Protein: 8g
- Sugar: 3g
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