Fried Tomatoes With Aioli Recipes

FRIED RED TOMATOES (W/ RED PEPPER BASIL AIOLI)

Steps:

• Pat dry your roasted red peppers well and add them to a food processor, along with your mayo, basil leaves and salt. Puree for 15 seconds and pour into a small bowl. Chill until ready to use.
• Slice your tomatoes into ¼" to ½" thick slices and season both sides well with salt and pepper.
• Set up your dredging station.Add your flour to a shallow bowl. Whisk your eggs in another shallow bowl. Add your breadcrumbs, corn meal, parm cheese, garlic and onion powder to another shallow bowl and mix together. You should have 3 bowls set up.
• Add enough oil to a skillet or pot and heat to 350°F.
• While waiting for your oil to get hot, dredge each tomato slice in the flour, followed by the eggs and lastly, in the breadcrumb cornmeal mixture. Make sure to coat all sides well.
• When your oil is hot, fry your tomatoes for about 1-2 minutes on each side. You are just looking for a golden brown color on the outside.
• Allow your fried tomatoes to cool on a wire rack or paper towels so they stay crispy. Serve warm with aioli sauce on the side for dipping.

FRIED GREEN TOMATOES WITH GARLIC-BASIL AIOLI RECIPE - (4.5/5)

Steps:

• To prepare the aioli, combine the olive oil and the blended oil in a measuring cup. Set aside. Place the garlic, egg yolks, lemon juice, Dijon mustard, salt, and pepper in a blender. Pulse the ingredients until combined. Slowly pour the oil through the opening at the top of your blender. (The speed should be on low.) After the ingredients are well-blended and creamy, use a spatula to scoop the aioli into a small bowl. Fold in the fresh basil and oregano. To prepare the tomatoes, combine the cornmeal, Parmesan cheese, cayenne pepper, 1 tsp of salt, 1/2 tsp of black pepper, dried basil, and dried oregano into a medium-size bowl. Set aside. Combine the flour and the remaining salt and pepper into a second bowl. Set aside. Whisk the eggs together in a third bowl. First, dip the tomatoes in the flour mixture; coat completely. Then coat the tomatoes in the egg. Finally, dredge the slices in the cornmeal mixture and coat completely. Pour about 1/4" of oil into a large skillet set over medium heat. After the oil is ready, add in the tomatoes (in batches, if necessary). Fry the tomatoes until golden brown on one side for about 3-4 minutes. Flip the tomatoes and cook until brown on the other side. Remove the slices from the oil and drain on paper towels. Serve immediately with the aioli.

FRIED RED TOMATOES ITALIAN STYLE WITH BASIL PESTO AIOLI

Steps:

• Start by slicing your tomatoes into ¼ inch slices, cutting off the tips and bottoms.
• Pull out the seeds with the tip of your finger, you don't want the slices to be wet.
• Lay tomato slices onto a paper towel to pat dry.
• Make your pesto aioli by simply stirring some good basil pesto into a good quality prepared mayo, stirring to incorporate and tasting to your satisfaction, adding more if needed.
• Equal parts polenta and finely grated romano cheese.
• Sprinkle in some dried time, a little granulated garlic, salt and pepper.
• Beat two eggs, use more as needed depending how many tomatoes you are using.
• Heat a frying pan on the stove and cover the bottom with olive oil, keep on medium heat.
• Dip tomato slice into the egg then into the polenta cheese mixture.
• Place into the frying pan and don't flip it until it is nicely golden, then flip and do the other side.
• When crispy, gently remove and place onto a paper towel to absorb grease, which is not much.
• Sprinkle with a little salt and let them cool down before eating.
• Sprinkle with finely chopped basil, a little sprinkling of cheese and serve with the basil pesto aioli.

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

FRIED POTATOES WITH SPICY AIOLI

Steps:

• For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.
• For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.
• To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.
• With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.

FRIED POTATOES WITH TOMATO-CHIPOTLE SAUCE AND AïOLI

Steps:

• Make the sauce:
• Grind fennel seeds in spice mill or mortar and pestle; set aside. Heat oil in a large skillet over medium. Add onion, season with salt, and cook, stirring often, until golden and soft, 8-10 minutes. Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute. Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50-60 minutes. Let cool; discard chiles. Pulse sauce in a food processor to a coarse purée.
• Make the potatoes and assemble:
• While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1". Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20-25 minutes. Drain and transfer potatoes to a kitchen towel-lined rimmed baking sheet. Chill (uncovered) until cold, about 1 hour.
• Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified. Season with salt; stir in 1 tsp. water.
• Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 325°F. Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.
• Reheat oil until thermometer registers 375°F. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.
• Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.
• Do Ahead
• Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.
• Potatoes can be blanched 1 day ahead. Let cool; cover and chill.

GRILLED TOMATOES WITH AïOLI

Steps:

• Whisk mayonnaise, garlic and lemon juice in small bowl to blend.
• Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, brush cut side of tomatoes with oil and place on grill, cut side down. Cover and grill tomatoes until hot, juicy and tender, about 3 minutes per side. Transfer to plate. Season tomatoes with salt and pepper. Top each tomato half with dollop of garlic mayonnaise.

OLIVE-OIL-FRIED POTATOES WITH AIOLI

Steps:

• Place potatoes in a large pot with 2 quarts water. Add bay leaves, cloves, garlic, and 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are just tender, 4 to 5 minutes. Drain, then spread out potatoes on a rimmed baking sheet lined with paper towels until dry, at least 30 minutes and up to 1 hour.
• Fill a heavy medium pot about halfway with oil; heat over medium until a thermometer registers 350°F. Working in batches, add potatoes and fry, stirring occasionally, until golden and crisp, 10 to 12 minutes a batch. (Return oil to 350°F between batches.)
• Transfer potatoes to a wire rack set inside a rimmed baking sheet; season with salt. Serve with aioli.

FRIED TOMATOES WITH AIOLI

Steps:

• 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.