Crispy, tangy, and totally addictive— Crispy Vegan Air-Fried Green Tomatoes are a plant-based twist on the Southern classic you didn’t know you needed. With a crunchy cornmeal coating and juicy green tomato center, they deliver all the flavor and texture of the original without the oil or eggs. Thanks to the air fryer, you get that golden crispiness without the oil.
Green Tomatoes Perfect for Air-Frying
Green tomatoes have a firmer texture and slightly tart flavor that holds up beautifully to breading and air-frying. They’re the perfect savory snack, appetizer, or side dish—especially when paired with a creamy vegan dipping sauce or layered on a sandwich.
Whether you’re using up end-of-season tomatoes or just curious to try something new, this simple, wholesome recipe is sure to become a favorite.
Health Benefits of Green Tomatoes:
- Rich in antioxidants: Green tomatoes contain compounds like tomatine, a natural phytochemical with anti-inflammatory and antimicrobial properties.
- Great source of vitamin C: Helps boost immunity and supports skin and tissue health.
- Good fiber content: Supports digestive health and promotes satiety.
- Low in calories and fat: Ideal for light, healthy meals or snacks.
Other whole food plant-based recipes you might like:
- Crispy Chickpea Panisse (AKA Chickpea Fries)
- Crispy Roasted Wasabi Edamame
- Creamy Vegan Potato Salad
- Moo Shu Tofu Lettuce Wraps
- Roasted Root Reboot Salad
Crispy Vegan Air-Fried Green Tomatoes
Crisp at the edges and tender at the core, air-fried green tomatoes are a Southern classic reimagined with a lighter touch. Tart and vibrant, their firm flesh holds its shape beneath a golden, seasoned crust that crackles with every bite. All it takes is almond flour that takes on a nutty finish when toasted, a whisper of cornmeal, a dash of smoked paprika, and just enough heat to keep you on your toes. Paired with a creamy dip or tucked into a sandwich, they blur the line between indulgent and wholesome in the most satisfying way.
Servings: 4 servings
Calories: 197kcal
Ingredients
- 1/2 cup fine almond flour
- 2 tablespoons chickpea flour
- 1/2 cup chickpea flour
- 1/2 cup course yellow cornmeal
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup aquafaba
- 2 teaspoons hot sauce
- 1 teaspoons Dijon mustard
- 1 pound firm green tomatoes sliced 1/4 inch thick
- 2 tablespoons fresh parsley minced
- salt to taste
- 1 lemon cut into wedges
Instructions
- Line two air fryer sheets with foil and set aside.
- In a shallow bowl, combine the almond flour, 2 tablespoons of chickpea flour, cornmeal, lemon zest, garlic powder, onion powder, paprika, black pepper, and cayenne. Whisk thoroughly to combine.
- Place the remaining ½ cup of chickpea flour in a separate shallow bowl.
- In a third bowl, whisk together the aquafaba, hot sauce, and mustard.
- Working with one tomato slice at a time, dip it in the plain chickpea flour, followed by the aquafaba, letting the excess liquid drip back into the bowl for a few seconds. Finally, dip it into the seasoned almond and cornmeal mixture, making sure it’s completely coated.
- Place it on one of your prepared sheets and repeat with the remaining tomato slices. Make sure none of the slices overlap.
- Cook one sheet at a time in the center of your air fryer. Air fry at 400 degrees for 5 – 6 minutes, carefully flip the tomatoes, then air fry for another 5 – 6 minutes, until golden brown all over.
- Repeat with the remaining tomato slices. Transfer the tomatoes to a serving plate, garnish with the parsley, sprinkle with salt to taste, and serve with lemon wedges on the side.
Notes
Serving suggestion: Fried green tomatoes are a classic southern starter and snack, always welcomed as the guest of honor at any party, potluck, or picnic. Serve them simply with a squeeze of fresh lemon, or pair with your favorite creamy dip like vegan ranch or tartar sauce. To serve them with a meal, they pair wonderfully with corn on the cob, cornbread, stewed black-eyed peas, and simmered greens. Finally, consider upgrading your average BLT by using fried green tomatoes in your next sandwich or wrap.
Notes: If you don’t have an air fryer or simply want to cook everything in one big batch, you can also bake them in a conventional oven preheated to 425℉ degrees. Line them up in a single layer on a sheet pan lined with parchment paper and bake in the center of your oven for 6 – 8 minutes. Flip, then bake for another 8 – 10 minutes, until golden brown.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 24g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 121mg | Potassium: 469mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1091IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg
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These look delish! I can’t have nuts or seeds. What would be another substitution for the almond flour?
(Nut-Free, Seed-Free, Corn-Free):
In the seasoned coating bowl, combine:
¼ cup oat flour
¼ cup brown rice flour
½ cup ground millet or coarse oat flour
2 tbsp chickpea flour
Spices (lemon zest, garlic powder, onion powder, paprika, etc.)
Everything else in the recipe (aquafaba, hot sauce, mustard, tomatoes) stays the same!
Looks great but I’m allergic to corn. Any suggestions for sub for cornmeal?
You can sub ½ cup ground millet or ground quinoa if you are allergic to corn.