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Wondering what to do with those green tomatoes you rescued from the garden? Look no further!
I found the recipe below on Spicy Southern Kitchen (an awesome food blog out of Beaufort, SC) and made just a couple of tweaks to include the Penny Panko - SO GOOD.
Note: There are 3 steps in prepping the tomatoes that require shallow plates (one for the flour, one for the milk/egg mixture, and one for the panko). If looking for a bit less clean up, use rimmed paper plates or large paper bowls.
Ingredients
- 3-4 green tomatoes, (maybe more - this made a ton!)
- salt and pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup buttermilk (Buttermilk substitutes: Add 1/2 tablespoon of vinegar or lemon juice to a liquid measuring cup, then add milk to the 1/2-cup line and stir.
- 1 cup Penny Panko crumbs
- 1 cup yellow cornmeal
- mister filled with olive oil or vegetable oil (or baking spray works just fine)
Instructions
- Cut tomatoes into 1/4-inch slices. Pat them dry with paper towels and season well with salt and pepper. Set aside while you prep the other ingredients.
- Buzz Penny Panko in blender or small food processor until finer consistency. Go ahead and mix in the cornmeal then pour into a shallow dish or bowl or pie plate.
- Place the 1/2 cup of flour in another shallow dish.
- Whisk together eggs and buttermilk in a third shallow dish.
- Preheat your air fryer to 400 degrees.
- Mist air fryer basket with oil.
- Coat the tomato slices in the flour, dip in egg mixture, and then press panko crumb mixture into both sides. Yes, your hands will get messy. It's worth it. Sprinkle a little more salt on them.
- Place 4 tomato slices in basket. Mist the tops with oil. Air-fry for 5 minutes.
- Flip tomatoes over, mist with oil and air-fry 3 more minutes.
- Enjoy!