Vegan and Gluten-Free Air Fryer Fried Green Tomatoes
32 min
|
easy
|
gluten-free,
lactose-free,
Mediterranean diet,
vegan,
vegetarian
Recipe by Eunice
Introduction
We are taking a Southern classic to the air fryer for a shatter-crisp cornmeal and gluten-free panko crust, all vegan and seasoned right with garlic, smoked paprika, nutritional yeast, and a touch of bouillon for real depth.
Perfect for summer apps, game day, or a stacker sandwich with vegan ranch on the side, these hit that tangy-green, crunchy-salty spot and I do not do soggy.
Ingredients (4 servings)
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Ingredients
- 3 medium green tomatoes, sliced into ½-inch rounds green tomatoes 3 ct medium
- 1 tsp salt salt
- ¾ cup unsweetened soy milk unsweetened soy milk 6 fl oz
- 1 tsp apple cider vinegar apple cider vinegar 0.17 fl oz
- ½ cup gluten-free all-purpose flour gluten-free all-purpose flour 0.14 lb
- 1 cup gluten-free panko breadcrumbs gluten-free panko breadcrumbs 2 oz
- 3 Tbsp yellow cornmeal yellow cornmeal 0.05 lb
- 2 Tbsp nutritional yeast nutritional yeast 0.63 oz
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp gluten-free vegetable bouillon powder gluten-free vegetable bouillon powder 0.14 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 Tbsp olive oil olive oil
- vegan ranch salad dressing (for dipping) vegan ranch salad dressing 1 cup
How to Make Vegan and Gluten-Free Air Fryer Fried Green Tomatoes
-
Slice and season the tomatoes
Slice the green tomatoes into 1/2 inch rounds if not already done and lay them on a rack or paper towels.
Sprinkle both sides with 1/2 teaspoon salt to draw out moisture and let sit 10 minutes, then blot very dry so the coating sticks and crisping actually happens.
-
Make quick vegan buttermilk
Stir the soy milk and apple cider vinegar together and let it sit 5 minutes until lightly thickened and tangy.
-
Set up the dredge stations
Add the remaining 1/2 teaspoon salt to the gluten-free flour and whisk to combine in a shallow dish.
In a second dish combine the gluten free panko, cornmeal, nutritional yeast, garlic powder, gluten-free vegetable bouillon, smoked paprika, and black pepper, then drizzle in 1 tablespoon olive oil and toss until the crumbs look lightly glossy and evenly coated.
-
Bread the tomato slices
Work one slice at a time and keep one hand for dry and one for wet so you do not gunk up your fingers.
Coat in the seasoned flour and shake off excess, dip in the soy milk mixture letting the extra drip, then press firmly into the crumb mix on both sides so every edge is covered.
Set breaded slices on a rack for 5 minutes so the crust hydrates and grabs on.
-
Preheat the air fryer
Preheat the air fryer to 390 F and heat the empty basket for 3 minutes so the first side starts crisping on contact.
-
Air fry to golden and crisp
Arrange tomatoes in a single layer in the hot basket with space between pieces and air fry 6 to 7 minutes until the bottoms are deeply golden.
Flip, brush or dab the tops lightly with the remaining 1 tablespoon olive oil, and air fry another 4 to 6 minutes until the crust is crisp and the tomatoes are just tender.
-
Serve
Hit with a tiny pinch of salt if needed and serve hot with vegan ranch for dipping.
Substitutions
- Soy milk -> Oat milk or almond milk (certified gluten-free)
- Unsweetened oat or almond milk curdled with the vinegar gives the same tangy buttermilk effect and keeps the coating tender without adding sweetness.
- Gluten free panko -> Crushed plantain chips
- Crush plain plantain chips to panko size for a wildly crunchy, golden crust that stays gluten free and brings a subtle toasty sweetness that plays great with the smoked paprika.
- Nutritional yeast -> Lemon zest plus a pinch of MSG
- Finely grated lemon zest brightens while a small pinch of MSG adds savory depth, keeping it vegan and gluten free with a clean, cheesy vibe without actual cheese.
Tips
- Pre-salt for structure
- That 10 minute salt-and-blot session is nonnegotiable because it tightens the tomato flesh and prevents steam from blowing out your crust.
- Oil the crumbs not the basket
- Tossing the crumb mix with olive oil gives even browning and avoids greasy spots while keeping the basket cleaner and the crust shatter-crisp.
- Crumb press and rest
- Press the crumbs into the sides and edges, then rest the coated slices 5 minutes so the starches hydrate and glue the crust on tight.
- Heat matters
- Preheating to 390 F ensures instant sizzle so moisture evaporates fast and the crust crisps before the tomatoes overcook.
- Work clean, work fast
- Keep a dry hand and a wet hand and wipe your fingertips often so clumps do not tear the coating off the next slice.
- Use the bouillon smartly
- The gluten free bouillon brings salt and umami so taste a crumb and only add a finishing pinch of salt if it truly needs it.
Nutrition Facts *
| Energy | 468 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 8 | g |
| Carbohydrates | 87 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My coating falls off when I flip, what am I doing wrong?
- You likely skipped the rest after breading or did not blot the tomatoes dry; rest the coated slices 5 minutes and flip with a thin spatula after the first side is deeply golden so it releases cleanly.
- They are not getting crisp, how do I fix it?
- Preheat the basket, avoid crowding, and make sure the crumbs were lightly oiled; if needed add 1 to 2 extra minutes and brush a touch more oil on pale spots before finishing.
- Can I bake instead of air fry?
- Yes, place on a preheated sheet pan at 425 F and bake 10 to 14 minutes flipping once until both sides are golden and crisp.
- Can I use red tomatoes instead of green?
- Red tomatoes are juicier and go mushy fast, but slightly underripe red tomatoes or thick-cut tomatillos work better if you cannot get green tomatoes.
- How do I reheat leftovers without sogginess?
- Air fry at 360 F for 3 to 4 minutes until hot and crisp again, and avoid the microwave because it steams the crust.
- Can I freeze them for later?
- Freeze breaded uncooked slices on a sheet until solid, store in a bag, and air fry from frozen at 380 F for 10 to 12 minutes flipping once.
Serving Suggestions
Serve these beauties hot with vegan ranch, a squeeze of lemon, and a dusting of paprika, or go full New York deli energy and stack them in a sandwich with lettuce, pickled onions, and a swipe of mustard.
If you want extra drama, drizzle with hot honey-style agave and a few chili flakes for sweet heat that plays off the smoky crust and the tart green tomato bite.
More pairings:
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