A simple and nice way to dress these up is to top each finished fried tomato slice with some fresh crabmeat and drizzle the sriracha mayonnaise on top. Garnish it with some chopped dill and a lemon wedge, and you might even impress yourself!
Fried Green Tomatoes with Sriracha Mayo
Make this recipe for fried green tomatoes in the summer when tomatoes are in season and most stores carry green tomatoes, or better yet pick them early from your own garden.
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Fried Green Tomatoes with Sriracha Mayo
- Prep Time: 25 m
- Cook Time: 14 m
- Total Time: 39 m
- Servings: 4
Ingredients
- 3 green tomatoes
- salt and freshly ground black pepper
- 1/3 cup flour
- 2 eggs
- ½ cup buttermilk
- 1 cup panko breadcrumbs
- 1 cup cornmeal
- fresh thyme sprigs or chopped fresh chives
Sriracha Mayo
- ½ cup mayonnaise
- 1 to 2 tablespoons sriracha hot sauce
- 1 tablespoon milk
Instructions
- Cut the tomatoes in ¼-inch slices. Pat them dry with a clean kitchen towel and season generously with salt and pepper.
Set up a dredging station using three shallow dishes. Place the flour in the first shallow dish, combine the eggs and buttermilk in the second dish, and combine the panko breadcrumbs and cornmeal in the third dish.
- Pre-heat the air fryer to 400ºF.
Dredge the tomato slices in flour to coat on all sides. Then dip them into the egg mixture and finally press them into the breadcrumbs to coat all sides of the tomato.
- Spray or brush the air-fryer basket with olive oil. Transfer 3 to 4 tomato slices into the basket and spray the top with olive oil. Air-fry the tomatoes at 400ºF for 8 minutes. Flip them over, spray the other side with oil and air-fry for an additional 4 minutes until golden brown.
- While the tomatoes are cooking, make the sriracha mayo. Combine the mayonnaise, 1 tablespoon of the sriracha hot sauce and milk in a small bowl. Stir well until the mixture is smooth. Add more sriracha sauce to taste.
- When the tomatoes are done, transfer them to a cooling rack or a platter lined with paper towels so the bottom does not get soggy. Before serving, carefully stack the all the tomatoes into air fryer and air-fry at 350°F for 1 to 2 minutes to heat them back up.
- Serve the fried green tomatoes hot with the sriracha mayo on the side. Season one last time with salt and freshly ground black pepper and garnish with sprigs of fresh thyme or chopped fresh chives.
Nutrition Facts
Fried Green Tomatoes with Sriracha Mayo
Amount Per Serving
Calories 514
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g25%
Cholesterol 97mg32%
Sodium 452mg19%
Potassium 428mg12%
Carbohydrates 54g18%
Fiber 6g24%
Sugar 8g9%
Protein 12g24%
Vitamin A 780IU16%
Vitamin C 24mg29%
Calcium 91mg9%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
All I can say is these are absolutely DELICIOUS !!!
I have not used this recipe yet but trying to cut down on carbs can I leave off flour.
Hi Carlene. You can try to leave off the flour, but the flour is there to get the egg and buttermilk to stick to the tomatoes. The egg and buttermilk in turn, gets the breadcrumbs to stick. Without the flour, you’re trying to get something wet to stick to something wet. That’s not to say you can’t do it, but it’s a little harder to get the breading to stick to the tomatoes and stay stuck. I think the breadcrumbs might be more of a problem for you regarding carbs, sadly.
This recipe sounds delicious.
A simple way for anyone trying to avoid the carbs but still enjoy the flavor of fried green or even red tomatoes should try them broiled with a drizzled of olive oil, salt and pepper.
I am an 88 year old resident in a Continuing Care Retirement Community and love fried green tomatoes, I have a Cuisinart Toaster Oven and Sir Fryer that I have waiting for the green tomatoes to come in……..cooking is still a lot of fun and I look forward to your postings.
Love your recipes . Enjoy watching you cook
Thank you!
😊
Buying buttermilk in my house would be a waste. Is there something I can use instead
Hi Stephanie. You could substitute ½ cup of milk with 2 teaspoons of lemon juice or vinegar. Combine the milk and acid and let it curdle for a few minutes. Then use in place of the buttermilk.