+GFO +SF
Green tomatoes are a treat that can usually be found either at the first or last of the season. If you leave them on your windowsill, they will eventually ripen and turn red, but there’s no need for all that waiting. Just air fry them up green and enjoy them right now. —KH
SERVES 4
TOMATOES
4 medium unripe green tomatoes (not ripe Green Zebra or other varieties that are green once they are ripe)
½ cup (80 g) cornstarch or potato starch
½ cup (120 ml) nondairy milk
1 tsp hot sauce (like Tabasco or Texas Pete)
½ cup (75 g) fine ground cornmeal
2 tsp (8 g) no-salt Cajun spice blend
½ tsp salt
Spray oil (omit to make oil-free)
PO’ BOYS
1–2 tsp (5–10 ml) hot sauce (like Tabasco or Texas Pete)
¼ cup (56 g) vegan mayo
1 French baguette (or use gluten-free bread)
FOR THE TOMATOES
Cut the tomatoes into thick slices. Add the starch to one shallow bowl or plate, and then mix the nondairy milk in a bowl with 1 teaspoon of hot sauce. In another shallow bowl or plate, mix the cornmeal, Cajun spice and salt.
Take one slice of tomato and dip it first into the starch. Then quickly dunk it into the milk mixture, place the slice into the cornmeal mixture and cover both sides. Press the cornmeal with your hands to make sure it’s adhering.
You can use a perforated parchment to line the air fryer basket and keep it cleaner. (You can find them in Asian markets.) Place as many slices as fit comfortably in your air fryer basket. You can fry these in batches.
FOR THE PO’ BOYS
Mix the hot sauce in with the vegan mayo. Cut the baguette into 4 sandwich-size pieces, slather with mayo and top with the fried green tomato slices.