Vegan fried green tomatoes (air fryer or pan fried)

While fried green tomatoes usually aren’t vegan, it’s easy to prepare them that way!

For this recipe, you can either pan fry them in a skillet, or make things even easier on yourself and cook them in the air fryer. Less clean-up and no splattering! (I give both cooking options in the recipe card.)

Green tomatoes are great for frying, because unlike their ripened counterpart, they are firm and not nearly as juicy as red tomatoes. That makes it easier to bread them. And if you’re frying them in a skillet, less splattering.

For this air fryer fried green tomatoes recipe, I give two breading options. You can either coat the green tomatoes in potato chip crumbs for a mouthwatering gluten-free option, or use panko breadcrumbs for a lighter option.

The panko version lets the seasonings really come to the forefront, while the potato chip version is wonderfully moreish.

Whichever one you choose, both versions have lots of addictive crunch and a super satisfying flavor.

No air fryer? No problem! I also include directions for frying in a skillet in the notes section of the recipe below. Or you can make my beer battered fried green tomatoes with sauce.

In this post:

Here are the ingredients you will need to make this recipe.

Potato chip crumbs or panko: You have a choice between making crumbs from potato chips in the food processor, or using Japanese-style panko breadcrumbs.

Standard salted potato chips work well, or check out some flavor ideas in the section titled, “Make it your own.”

Green tomatoes: Choose unripe tomatoes that would eventually be red, but haven’t gained their pinkish hue yet. Don’t use green heirloom tomatoes, like zebra tomatoes.

Look for green tomatoes at your farmers market, CSA, or in your own garden. Just pluck a tomato or two when they are a good size but not starting to turn red.

Cornstarch: For the optimum frying experience, it helps if things are dry. Green tomatoes vary in their amount of moisture. Some are pretty dry inside while others are on their way to becoming a ripe red tomato.

Cornstarch helps to dry them out and aids in browning. Plus, after being coated in cornstarch, they won’t dilute the mayo with their juices.

Vegan mayo: Vegan mayo is used to replace the standard egg in the breading process. It is brilliant at getting crumbs to stick.

Vegenaise is my preferred brand, but any eggless mayo will work here. You won’t taste it at all in the final product.

Seasonings: Dried basil, dried oregano, granulated onion, salt, and pepper.

Oil spray: If you’re using potato chip crumbs for the breading, omit the oil. The potato chips have enough oil already. However, if you’re using panko breadcrumbs, I recommend spraying the breaded green tomatoes with oil spray before air frying, or fry in oil in a skillet. (Avocado oil is my preference.)

Step by step instructions

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

1. If you’re breading the green tomatoes in a potato chip coating, start by processing potato chips into crumbs. Put three big handfuls of potato chips into a food processor. (If you’re breading them in panko, skip steps 1 & 2.)

2. Grind the potato chips on a low setting until they are crumb-sized.

3. Set up the breading station with three plates – cornstarch, vegan mayo, and potato chip crumbs/panko breadcrumbs.

Add the following seasonings to the crumbs:

• Dried basil
• Dried oregano
• Granulated onion
• Salt
• Pepper

Blot the thin slices of green tomato on a clean kitchen towel.

Then move the green tomatoes through the breading station, fully completing each step before moving on. Dip each green tomato slice into cornstarch, then coat all of them in vegan mayonnaise. Then dredge all of them in the crumb mixture, making sure they’re totally covered.

4. If you’re air frying, put the green tomato slices in an even layer across the bottom of the air fryer basket. (For pan frying instructions, continue to the next section.)

If you’re using the potato chip breading, there’s no need to spritz the green tomatoes with oil. They have plenty of oil in them already. However, if you’re using a panko breadcrumb coating, give them a spritz of oil. Then air fry them.

Serve the air fried green tomatoes hot. They’re going to be their crispiest, most intoxicating best when they are fresh out of the air fryer. So go ahead and dive into that first batch before you make a second one!

(And remember, subsequent batches will likely cook a couple minutes faster in the air fryer than the first, because it will be warmed up.)

If you don’t have an air fryer, these vegan fried green tomatoes can also be made in a skillet on the stove.

Just put a shallow layer of avocado oil in a non-stick skillet. Bring it to a medium high heat. Then lay the breaded tomato slices in an even layer across the pan.

Fry on one side until it’s nutty brown, about 8 minutes. Then flip them and fry for another 4 to 5 minutes, until the other side is equally brown.

(You can also find the directions in the “notes” area of the recipe card.)

Make this tempting appetizer your own by varying the ingredients or cooking method.

Vary the potato chips: Use a flavored chip to keep things interesting. Barbecue, horseradish, salt & vinegar, or salt & pepper are all fun options.

If you’re using a flavored chip, be sure to choose seasonings that won’t clash with them. (Depending on the flavor, you may not even need additional seasonings.)

Omit the cornstarch: If you have an aversion to cornstarch for whatever reason, it can be omitted. However, the results won’t be quite as brown and crisp.

Vary the seasonings: Replace or add to the seasonings with Cajun seasoning salt, paprika, granulated garlic, dried parsley, or cayenne.

Vary the cooking method: These fried green tomatoes can be made in the air fryer or pan fried. Both ways are terrific!

Vegan fried green tomatoes are a delicious appetizer, side dish, or even sandwich filling. They’re wonderful in a vegan fried green tomato BLT.

You can also serve them for dinner with any of the following:

• Vegan BBQ Soy Curls
• Vegan grits
• Easy creamed kale
• Black-eyed peas & collard greens
• BBQ jackfruit sandwiches
• Smoky corn chowder
• Smoky sweet collard greens

I don’t recommend making fried green tomatoes ahead of time. They are at their best when served hot and fresh.

However, if you do have leftovers, store them in an airtight container in the refrigerator for a day or two. Reheat in the air fryer, oven, or oiled skillet.

📖 Recipe

Vegan fried green tomatoes (air fryer or pan fried)

Author: Cadry Nelson

5 from 4 votes

These vegan fried green tomatoes can be made 2 ways in the air fryer – with a potato chip or panko coating. The potato chip coating is extra crunchy and decadent. While the panko coating feels lighter and lets the spices shine.

I also give directions to pan fry instead for people who don't have an air fryer. Just check out the notes section.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 22 minutes minutes

Servings: 2 people

Course: Appetizer

Cuisine: American, Vegan

Keyword: air fryer, gluten free

Ingredients

• ▢ ½ cup potato chip crumbs made from 3 big handfuls of potato chips or panko bread crumbs
• ▢ 3 Tablespoons cornstarch
• ▢ ¼ cup vegan mayonnaise
• ▢ ½ teaspoon dried basil
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon granulated onion
• ▢ Pinch of salt
• ▢ Dash of pepper
• ▢ 1 medium-sized green tomato sliced thin with the top stem area removed (or 2 small green tomatoes)
• ▢ Spritz of oil spray Only needed if using panko bread crumbs

Instructions

• ▢
  If you are using a potato chip coating, start by processing your potato chips into crumbs. Put 3 big handfuls of potato chips (roughly 3 ounces) into a food processor. Grind them on a low setting until they become crumb-sized. You may need to stop occasionally to stir for even grinding.

  That should make about ½ cup of potato chip crumbs. If you don't have enough crumbs, add more potato chips to the food processor and grind them, as needed.

  (If you're using panko bread crumbs, you can skip this step, of course.)
• ▢
  Next, set up your work area with 3 plates. Put cornstarch on one plate, vegan mayonnaise on the second, and potato chip crumbs or panko bread crumbs on the third.
• ▢
  Add dried basil, dried oregano, granulated onion, salt, and pepper to the crumbs. Combine thoroughly with your fingers or a spoon.
• ▢
  Blot the slices of green tomato on a clean towel, so that they are as dry as possible. Then dip each slice into the cornstarch, making sure it's totally covered. Tap each slice against the plate to knock off any excess cornstarch.
• ▢
  Then dip each slice in the vegan mayonnaise. Use your fingers to kind of "paint" the mayo onto each slice. Make sure each slice gets fully coated in mayo, but wipe off any excess. You don't want there to be big blobs of mayonnaise. It should feel smooth and painted on.
• ▢
  Finally, dredge each slice in the crumb mixture, making sure each one is totally covered.
• ▢
  Put the slices in an even layer across the bottom of the air fryer basket.
• ▢
  If you're using a potato crumb mixture, there's no need to spritz oil on the green tomatoes. They have plenty of oil in them already.

  Air fry the slices at 400 degrees for 7 to 8 minutes. Don't flip or shake them. Because the potato chip crumbs are on the heavy side, they will fall off if you jostle them too much in the air fryer.

  If you want to make additional batches of fried green tomatoes, they likely won't need to air fry for quite as long, because the air fryer will be warmed up. Remember to only do one even layer of green tomatoes in the basket for every batch.
• ▢
  If you're using a panko bread crumb mixture, give the green tomatoes a spritz of oil. Air fry at 400 degrees for 5 to 7 minutes. Stop to check on them.

  Once they are nicely browned, they are ready to flip. Flip them, give another spritz of oil, and air fry for 2 more minutes. Add another pinch of salt to the green tomatoes just before serving.

  If you want to make additional batches of fried green tomatoes, they likely won't need to air fry for quite as long, because the air fryer will be warmed up. Remember to only do one even layer of green tomatoes in the basket for every batch.

Watch how to make it

Notes

When breading the green tomatoes, I recommend only doing one step at a time, so that you can minimize how often you need to stop and wash your hands. First, coat all of the tomato slices in cornstarch, then cover all of them in mayo, and then coat all of them in potato chip crumbs/panko. Because the mayo step requires two hands, it can get messy otherwise. 

Pan frying instructions

These breaded green tomatoes can be fried in oil on the stove. Lightly oil a non-stick pan with organic avocado oil (or other neutral-flavored, high heat oil). Bring the oil to a medium high heat. Evenly lay the slices across the skillet.

Fry on one side until it is toasty brown, about 8 minutes. Then flip the slices. Fry for another four or five minutes, until that side is brown. Remove from the skillet.

(FYI: I’ve only fried the panko-breaded tomatoes on the stove. Let me know if you try it with the potato chip breading!)

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Nutrition

Calories: 358kcal | Carbohydrates: 27g | Protein: 2g | Fat: 25g | Saturated Fat: 2g | Sodium: 271mg | Potassium: 474mg | Fiber: 1g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 18.3mg | Calcium: 27mg | Iron: 1.1mg

Content and photos updated November 3, 2024. Originally posted August 17, 2017.