Ingredients
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-
6
-
1
-
1
-
2
-
-
2
-
-
4
-
1
-
1
-
1 1/2
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24 - 36
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-
Directions
Fried Tomatoes With Aioli, Fried whole cherry tomatoes may sound unusual, but they are beautiful and delicious John Besh, author of the cookbook, My New Orleans, gives them a simple tempura-like batter and an easy aioli sauce for dipping Any small cluster (on the vine) tomatoes work in this recipe Most grocers sell several varities this way , Fried whole cherry tomatoes may sound unusual, but they are beautiful and delicious John Besh, author of the cookbook, My New Orleans, gives them a simple tempura-like batter and an easy aioli sauce for dipping Any small cluster (on the vine) tomatoes work in this recipe Most grocers sell several varities this way
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Steps
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1
Done
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Aioli: in a Food Processor, Combine Garlic, Lemon Juice, Water and Egg Yolks. Process Until Thick and Evenly Pured. 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. |
|
2
Done
|
Tomatoes: in a Deep-Bottomed Pot Over Medium-High, Heat Oil to 350f |
|
3
Done
|
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. |
|
4
Done
|
Use Scissors to Cut Tomato Vines to Divide Them Into Smal Clusters. Rinse Tomatoes and Pat Dry. |
|
5
Done
|
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. |
