Fried Green Tomatoes With Red Pepper Aioli Food

FRIED GREEN TOMATOES WITH RED PEPPER AIOLI

Steps:

• Aioli 1. Combine mayonnaise, red peppers and garlic in a mini chopper. Process until well combined and fairly smooth, scraping down sides of chopper halfway through. Transfer to a small bowl. Refrigerate until serving. Tomatoes. 2. Core tomatoes and cut a thin slice from top and bottom of each. Cut each tomato into three or four 1/4-inch-thick slices and dry slightly on paper towels. Sprinkle with 1/8 tsp of the salt. 3. Combine flour and 1/8 tsp of the salt in a shallow dish. Lightly beat eggs in a second shallow dish; whisk together cornmeal, Parmesan, remaining 1/4 tsp salt, the black pepper and cayenne in a third shallow dish. 4. Coat 6 of the tomato slices in seasoned flour, followed by egg, then cornmeal mixture. Heat oven to 200 degrees . 5. Heat 3 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the 6 coated tomato slices and fry for 2 minutes. Carefully flip over slices and fry an additional 2 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm in oven. Repeat, coating all tomato slices with seasoned flour, egg and cornmeal mixture. 6. Add 2 tbsp of the oil to skillet before frying each consecutive batch (you should have 2 more batches to fry). Serve tomatoes warm with aioli on the side.

FRIED GREEN TOMATOES WITH COMEBACK SAUCE

Steps:

• For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
• For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
• Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
• Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
• Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
• Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
• Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.

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.