Fried Tomatoes with Aioli

By dyannucci

Fried whole cherry tomatoes might sound
unusual, but they are delicious. John Besh,
author of the cookbook "My New Orleans," gives
them-a simple tempura-llke1>atter and aneasy
aioli sauce for dipping. Any small, cluster (on the
vine) tomatoes work in this recipe. Most grocers
sell several varietie~ this way.

Ingredients

• FOR THE AIOL!:
• 6 cloves garlic
• 1 tablespoon lemon juice
• 1 tablespoon ice water
• 2 eggyolks
• Salt
• 2 cups extra-virgin olive oil ~
• FOR THE TOMATOES:
• 1 quart olive or vegetable oil
• 1 cup all-purpose flour
• Pinch salt
• 1 1/2 cups club soda
• '24 to 36 small cluster (on the vine) tomatoes

Preparation

Step 1

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. The 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 degrees.

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 1minute: Using metal
tongs or a slotted spoon, carefully transfer
the tomatoes to paper towels to drain.
Serve with aioli.