Ingredients

• 2 greens tomatoes , cut into ¼-inch slices
• salt and freshly ground black pepper to taste
• 0.33 cups all-purpose flour
• 0.5 cups buttermilk
• 2 large eggs , lightly beaten
• 1 cup plain panko bread crumbs
• 1 cup yellow cornmeal
• 1 teaspoon garlic powder
• 0.5 teaspoons paprika
• 1 tablespoon olive oil , or as needed

Instructions

1. 1 Season tomatoes with salt and pepper.
2. 2 Place flour into a shallow dish. Beat buttermilk and eggs together in a second shallow dish. Mix panko bread crumbs, cornmeal, garlic powder, and paprika together in a third dish.
3. 3 Dredge tomato slices in flour, shaking off excess. Dip in egg mixture, then press both sides into cornmeal mixture.
4. 4 Preheat the air fryer to 400 degrees F (200 degrees C). Brush the fryer basket with olive oil.
5. 5 Working in batches, place breaded tomatoes in the prepared fryer basket, ensuring they do not touch each other. Brush the tops of tomatoes with olive oil.
6. 6 Cook in the preheated air fryer for 12 minutes, flip tomatoes, and brush again with olive oil. Continue cooking until crisp and golden brown, 3 to 5 minutes more. Remove tomatoes to a paper towel-lined rack to keep crisp. Repeat with remaining tomatoes.

Nutrition per serving