Crispy AF air fryer green tomatoes

“Since green tomatoes have such a brief season, I like to celebrate them as much as I can and fry them while the getting’s good. To me, they are a reminder to treasure those quickly passing moments in life and truly make the most of every second.”

SERVES 4

FRIED GREEN TOMATOES

6

2

1

2

2

2

2

Tablespoons plain bread crumbs

½ Cup + 2 tablespoons

all-purpose flour, divided

Tablespoons yellow cornmeal

Teaspoon seasoned salt, such as Lawry’s

½ Teaspoon smoked paprika

¼ Teaspoon cayenne

pepper

½ Teaspoon lemon pepper, or ¼ teaspoon freshly ground black pepper + ¼ teaspoon finely grated lemon zest

½ Teaspoon garlic powder

½ Teaspoon onion powder

⅛ Teaspoon mustard

powder

Large eggs

Teaspoons hot sauce

Green tomatoes, sliced ¼ inch thick, ends reserved, thoroughly dried with paper towels

Kosher salt and freshly ground

black pepper

Nonstick cooking spray

Tablespoons chopped fresh flat-leaf parsley, for serving

Lemon wedges, for serving

REMOULADE

½ Cup mayonnaise

1 Tablespoon dill pickle relish, or 1 tablespoon caper brine

1½ Teaspoons fresh lemon

juice

1½ Teaspoons hot sauce

1 Teaspoon capers, drained

and coarsely chopped

Generous ½ teaspoon

smoked paprika

½ Teaspoon Creole mustard

or yellow mustard

½ Teaspoon Worcestershire

sauce

¼ Teaspoon onion powder

1 Clove garlic, minced or

finely grated

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PREPARE THE TOMATOES

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Line a large rimmed baking sheet with parchment paper.

In a brown paper bag, large zip-top bag, or shallow bowl, combine the bread crumbs, 2 tablespoons of the flour, cornmeal, seasoned salt, paprika, cayenne, lemon pepper, garlic powder, onion powder, and mustard powder; shake until well combined. Transfer the mixture to a shallow plate.

Put the remaining ½ cup flour in a separate shallow bowl. In a deep pie dish or large shallow bowl, whisk together the eggs and hot sauce and set aside. Sprinkle the tomato slices with salt and black pepper on both sides. Using a fork and working with one tomato slice at a time, dip each slice in the allpurpose flour, followed by the egg mixture, letting the excess drip back into the bowl.

MAKE THE REMOULADE

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In a medium bowl, whisk together the mayonnaise, relish, lemon juice, hot sauce, capers, paprika, mustard, Worcestershire, onion powder, and garlic until smooth.

Cover and refrigerate until ready to serve.

AIR FRY THE TOMATOES

Set an air fryer to 400 F. Lightly spray the basket of the fryer with cooking spray.

Working in batches to avoid overcrowding, add the tomato slices to the basket and liberally spray the top of each slice with cooking spray.

Air fry for 5–6 minutes, then remove the basket, gently flip the tomatoes, and spray with cooking spray. Air fry for another 5–6 minutes, depending on the thickness of slices, until golden brown on the outside but still juicy and tender on the inside. Transfer the tomatoes to a wire rack and let cool for 5 minutes. Repeat with the remaining tomato slices.

PRO TIP

“I like to save my green tomato ends for salads — they add a delightfully tangy note. My daddy, on the other hand, likes to quick-pickle them. In a jar big enough to hold the tomato ends, combine apple cider vinegar or white wine vinegar, a little water, black pepper, salt, and brown sugar and swirl the jar to dissolve the salt. Add the tomato ends, screw on the lid, and refrigerate overnight. The next day, you’ll have lightly pickled tomato slices to add to sandwiches or burgers.”