Nuts About Summer Snacks

I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

Snacks make the world go ’round. On the go or at home, it’s easier to eat lots of small bites to keep hunger at bay, rather than two or three big meals. No matter what’s on the agenda, smart snacks are necessary to power through the day. Few foods come close to the powerful nutrition contained within the humble walnut. Research suggests walnut consumption may be associated with improved cognitive function thanks to high levels of omega-3 fatty acids.

That doesn’t mean that trail mix or raw nuts are the only options. This incredibly versatile nut is ideal for mixing seamlessly into all sorts of sweet and savory applications, or in this case, thoroughly coating some of summer’s best produce.

Unripe green tomatoes, firmer and tangier than their juicy red brethren, were born to be batter-fried. Fried green tomatoes are a time-honored southern staple that look like crispy gold coins and taste like a million bucks, too. Some use cornmeal, finely ground crackers, or breadcrumb for that gilded crunchy exterior, so I thought this was the perfect opportunity to go a little bit nuts.

Pulverized walnuts create a completely gluten-free crust, further enhanced by aromatic herbs and spices. Though flavorful enough to satisfy cravings all by themselves, a dip into spicy remoulade sauce can really take these savory slices to the next level. That, too, is made from a creamy walnut base, demonstrating the full range of culinary potential locked inside each unassuming shell. Punchy paprika, horseradish, and hot sauce add flavor with firepower for a truly mouth-watering flavor sensation.

If a more substantial snack is called for, consider this the base for the most epic BLT ever. Replacing raw red tomatoes with fried green tomatoes adds heat and texture to this foolproof sandwich, and you can even use the remoulade instead of plain mayo. Piled high on soft slices of bread with crisp lettuce and umami meatless bacon, each bite is pure summertime brilliance. Now that’s a real snack with both brains and beauty.

Yield: Makes 4 Servings

Walnut-Crusted Fried Green Tomatoes

Walnut-Crusted Fried Green Tomatoes

Green tomatoes are coated in a crunchy walnut crust an air fried for a healthy, hearty snack. Spicy remoulade is the perfect dipping sauce or sandwich spread to pair with them.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 40 minutes


Fried Green Tomatoes:

  • 1 Cup Raw California Walnuts
  • 1/4 Cup Nutritional Yeast
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Pound Green Tomatoes
  • 1/2 Cup Aquafaba
  • Cooking Oil Spray

Walnut Remoulade:

  • 1 Cup Raw California Walnuts
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Smoked Paprika
  • 2 Teaspoons Prepared Horseradish
  • 1 1/2 Teaspoons Cajun or Creole Seasoning
  • 1 Teaspoon Hot Sauce
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Salt
  • 1/4 - 1/2 Cup Water


  1. To make the walnut breading, place the walnuts in a food processor along with the nutritional yeast. Pulse until the nuts are broken down into a fine powder, with no large chunks remaining. Add the oregano, basil, onion powder, garlic powder, salt, and pepper and pulse briefly to incorporate. Transfer the mixture to a shallow dish.
  2. Slice the green tomatoes about 1/2-inch thick. Pour the aquafaba into another shallow dish, and dip in one tomato slice at a time. Once dipped in aquafaba, move the tomato slice to the walnut mixture and toss gently to coat both sides. Repeat and place the coated slices on a foil-lined air fryer tray. Make sure they're arranged in one even layer, not overlapping. You will likely need at least two trays.
  3. Meanwhile, to make the remoulade, soak the walnuts in boiling hot water for 5 - 10 minutes to slightly soften. Thoroughly drain and place the walnuts in a high-speed blender along with the vinegar, mustard, paprika, horseradish, Cajun or Creole seasoning, hot sauce, garlic powder, onion powder, salt, and 1/4 cup of water. Blend, pausing to scrape down the sides of the canister periodically, until completely smooth. Slowly drizzle in additional water as needed to adjust the consistency.
  4. The remoulade is better if allowed to sit for a few hours to let the flavors meld. Keep refrigerated in an airtight jar for up to one week. It will also thicken as it cools, so you may want to thin with more water for dipping, or keep it as is to spread on sandwiches.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 448Total Fat: 39gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 0mgSodium: 1173mgCarbohydrates: 20gFiber: 8gSugar: 7gProtein: 14g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

4 thoughts on “Nuts About Summer Snacks

    1. I really do! Although it’s largely a glorified toaster oven, it’s a big help when you want to cook smaller batches of food faster than a conventional oven, and without heating up the whole kitchen.

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