Fried Tomatoes With Aioli
Ready In: 15 mins
Serves: 6-8
Ingredients
AIOLI
- 6 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon ice water
- 2 egg yolks
- salt
- 2 cups extra-virgin olive oil
TOMATOES
- 4 cups olive oil or 4 cups vegetable oil
- 1 cup all-purpose flour
- 1 pinch salt
- 1 1⁄2 cups club soda
- 24 -36 small cluster tomatoes (on the vine)
Directions
- AIOLI: In a food processor, combine garlic, lemon juice, water and egg yolks. Process until thick and evenly puréed. With processor running, add a pinch of salt, then slowly drizzle in olive oil. If the Aioli looks oily, add a touch more ice water.
- TOMATOES: In a deep-bottomed pot over medium-high, heat oil to 350°F
- Meanwhile, in a large bowl, whisk together flour and salt. Add club soda, whisking gently to keep the batter fluffy. The batter will be thin.
- Use scissors to cut tomato vines to divide them into smal clusters. Rinse tomatoes and pat dry.
- Workng in batches, dip each cluster into batter, coating them all over, then carefully slip then into hot oil. Fry tomatoes until batter is lacy, crisp and golden brown, about 1 minute. Using metal tongs or a slotted spoon, carefully transfer tomatoes to paper towels to drain. Serve with aioli.
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