Fried Green Tomatoes with Garlic-Basil Aioli

"This side dish is easy to prepare and SO yummy. It was a favorite of mine growing up, and still is today. Get frying foodies!"—David Tip: Like a zesty dipping sauce? Kick up the recipe with cayenne, red pepper flakes, or even minced jalapeños.

Fried Green Tomatoes with Garlic-Basil Aioli

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Aioli:

  • ¼

    cup olive oil

  • ½

    cup blended oil

  • 1

    clove garlic, roughly chopped

  • 3

    egg yolks or 9 Tbsp pasteurized egg substitute

  • 2

    tsp lemon juice

  • ½

    tsp Dijon mustard

  • ½

    tsp kosher salt

  • ¼

    tsp ground black pepper

  • 1

    Tbsp fresh oregano, chopped

  • ¼

    cup fresh basil, chopped

  • Tomatoes:

  • 4

    green tomatoes, ends removed and sliced ¼" thick

  • ½

    cup cornmeal

  • ¼

    cup Parmesan cheese, grated

  • tsp cayenne pepper

  • 1-½

    tsp kosher salt, divided

  • ¾

    tsp ground black pepper, divided

  • 1

    tsp dried basil

  • 1

    tsp dried oregano

  • ¼

    cup flour

  • 2

    eggs

Directions

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.


Nutrition

Facebook Conversations