Air Fryer Gluten Free Fried Green Tomatoes with a

Vegan Remoulade Sauce

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Air Fryer Gluten Free Fried Green Tomatoes

With a Vegan Remoulade Sauce

Yield: 2 servings (easily can be doubled)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

 

Ingredients for the Remoulade Sauce:

½ cup Vegan Mayonnaise

1-1/2 TBSP Horseradish Mustard (sub ½ TBSP prepared horseradish and 1 TBSP Dijon mustard)

1 TBSP fresh finely chopped parsley

1 tsp lemon juice

1 tsp cajun seasoning

1 tsp hot sauce

1 clove of garlic, minced

1/8 tsp ground black pepper

 

Ingredients for the Air Fryer Gluten Free Fried Green Tomatoes:

1 large firm green tomato (make sure it is the unripe kind of tomato, not the green heirloom tomato called Green Zebra), sliced about ½ inch thick

1-1/2 tsp sea salt

1/3 cup gluten free flour

½ tsp paprika

½ tsp cajun seasoning

½ tsp ground black pepper

1 large egg, beaten

1/3 cup gluten free breadcrumbs or gluten free panko breadcrumbs

1/3 cup gluten free yellow corn meal

Olive oil cooking spray

Directions:

1.       Preheat your air fryer or oven on the air fryer setting to 390 degrees.  Make the remoulade sauce by stirring all ingredients together in a bowl. Taste to check seasonings and adjust if necessary. Store in the refrigerator until ready to serve. This can be made the night before and stored in the refrigerator.

2.       Prepare your breading station with 3 shallow bowls. In the 1st bowl, add the GF flour, then season with 1/3 of the salt, pepper, and paprika. In the 2nd bowl, season the beaten egg with 1/3 of the salt, pepper, and paprika. In the 3rd bowl, season the cornmeal and breadcrumbs with the last 1/3 of the salt, pepper, paprika, and the Cajun seasoning.

3.       Prepare the air fryer pan by spraying with olive oil cooking spray. I place an aluminum foil lined baking sheet under the air fryer pan to keep from making a mess in my oven.

4.       Start by dipping each tomato slice in the GF flour, then shake off the excess flour. Next, dip in the egg mixture and let excess drip before dredging in the cornmeal/breadcrumb mixture. Make sure to coat both sides with the cornmeal/breadcrumb mixture. Place on a plate, then after you have dredged each the tomato slice, then spray with olive oil cooking spray on both sides.

5.       Carefully place the breaded tomato slices onto the air fryer pan being careful not to crowd them, then place into the preheated air fryer or oven. Let bake for 8 minutes, then carefully flip and cook for 7 more minutes.

6.       Garnish with more chopped parsley and serve with the Vegan Remoulade Sauce.