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Pile of beer battered tomatoes on plate.
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5 from 1 vote

Beer battered fried green tomatoes with sriracha mayo

Crispy, deep fried green tomatoes are an indulgent appetizer, main course, or side dish. Enjoy them on their own or with a generous drizzle of sriracha mayonnaise.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Entree, Side Dish
Cuisine: American, Vegan
Keyword: green tomatoes, southern food
Servings: 6 people
Calories: 214kcal
Author: Cadry Nelson


For beer battered fried green tomatoes

For sriracha mayo

  • ¼ cup vegan mayonnaise (I use Vegenaise)
  • 2 teaspoons sriracha
  • ¼ teaspoon granulated garlic
  • Pinch salt


To make the beer battered tomatoes

  • Put slices of green tomato on a clean kitchen towel. Dab them on both sides to get them as dry as possible. (The drier they are, the easier the batter will stick.)
  • Pour about a half inch to an inch of oil into a skillet and let it heat.
  • Meanwhile, mix the batter together in a small mixing bowl. Combine flour, cornstarch, baking powder, dried oregano, granulated onion, and granulated garlic.
  • Make a well in the center of the flour. Pour in the beer and water and mix together until thoroughly combined.
  • Dip each slice of tomato into the batter. Fully coat it with the batter.
    If the batter won't stick to the tomatoes, make sure they are completely dry. If necessary, put out a plate with a Tablespoon of cornstarch, and lightly coat them on each side.
  • Test the oil to see if it's hot enough for frying. Put a dollop of batter into the skillet. If bubbles rapidly form around it, the oil is hot enough.
    (If you have a thermometer, you want your oil to be between 325 to 350 degrees.)
  • Put some of the slices into the oil, being careful not to overcrowd. You'll definitely need to work in batches. Fry the slices until they are golden, about three minutes on each side.
  • Place the tomato slices on a clean kitchen towel covered plate. While they are still hot, generously shake Slap Ya Mama seasoning salt over them (or use your preferred Cajun seasoning salt).

To make the sriracha mayo

  • Combine vegan mayonnaise, sriracha, granulated garlic, and a pinch of salt in a bowl.


Lightly colored or dark beer will work for this recipe. However, the beer flavor is stronger with a dark variety.
If you use a German beer, it's guaranteed to be vegan because of their purity laws. Or you can check out the vegan status of your preferred brew on Barnivore.
I don't recommend cooking these tomatoes in the air fryer. However, you can use the air fryer for reheating. Air fry at 400 degrees for 5 minutes. Then flip the tomato slices and air fry for 2 more minutes. Be careful not to overcrowd the basket. Cook in batches, if necessary.
This makes enough sriracha mayo for a drizzle on all of the tomatoes. However, if you'd like a generous amount for dipping, I recommend doubling the recipe. If you'd like the sauce to be spicier, add more sriracha. If you'd like it to be milder, use less sriracha.
The beer batter is adapted from the beer battered tofu recipe in Vegan Brunch by Isa Chandra Moskowitz.


Calories: 214kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 212mg | Fiber: 2g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 20mg | Calcium: 26mg | Iron: 2mg