Fried Tomatoes With Aioli

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 6 garlic cloves
• 1 tablespoon lemon juice
• 1 tablespoon ice water
• 2 egg yolks
• salt
• 2 cups extra-virgin olive oil
• 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)

Recipe

• 1 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.
• 2 tomatoes: in a deep-bottomed pot over medium-high, heat oil to 350°f
• 3 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 use scissors to cut tomato vines to divide them into smal clusters. rinse tomatoes and pat dry.
• 5 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.