Start to Finish: 30 minutes
Aioli Ingredients:
6 cloves garlic
1 tablespoon lemon juice
1 tablespoon ice water
2 egg yolks
Salt
2 cups extra-virgin olive oil
Procedure:
To make the aioli, in a food processor combine the garlic, lemon juice, water and egg yolks. Process until thick and evenly pureed. With the processor running, add a pinch of salt, then slowly drizzle in the olive oil. If the aioli looks oily, add a touch more ice water. Th e color should be pale yellow and the texture should be matte, not glossy. Set aside. In a deep heavy-bottomed pot over medium-high, heat the oil to 350 F. Meanwhile, in a large bowl whisk together the flour and salt. Add the club soda, whisking gently to keep the batter fluffy. The batter will be thin. Use scissors to cut the tomato vines to divide them into small clusters. Rinse the tomatoes and pat them dry. Working in batches, dip each cluster into the batter, coating them all over, then carefully slip them into the hot oil. Fry the tomatoes until the batter is lacy, crisp and golden brown, about 1 minute. Using metal tongs or a slotted spoon, carefully transfer the tomatoes to paper towels to drain. Serve with aioli.
Recipe Type: AuthenticAioli Ingredients:
6 cloves garlic
1 tablespoon lemon juice
1 tablespoon ice water
2 egg yolks
Salt
2 cups extra-virgin olive oil
Procedure:
To make the aioli, in a food processor combine the garlic, lemon juice, water and egg yolks. Process until thick and evenly pureed. With the processor running, add a pinch of salt, then slowly drizzle in the olive oil. If the aioli looks oily, add a touch more ice water. Th e color should be pale yellow and the texture should be matte, not glossy. Set aside. In a deep heavy-bottomed pot over medium-high, heat the oil to 350 F. Meanwhile, in a large bowl whisk together the flour and salt. Add the club soda, whisking gently to keep the batter fluffy. The batter will be thin. Use scissors to cut the tomato vines to divide them into small clusters. Rinse the tomatoes and pat them dry. Working in batches, dip each cluster into the batter, coating them all over, then carefully slip them into the hot oil. Fry the tomatoes until the batter is lacy, crisp and golden brown, about 1 minute. Using metal tongs or a slotted spoon, carefully transfer the tomatoes to paper towels to drain. Serve with aioli.
Book: My New Orleans, 2009
Book Author: John Besh
Publisher: Andrews McMeel
Recipe Author: Chef John Besh
Source: http://www.themountaineagle.com/news/2010-05-05/PDF/Page_030.pdf