Fried Tomatoes With Aioli Food

PATATAS BRAVAS HOME FRIES WITH ROASTED TOMATO AIOLI

Steps:

• Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
• Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
• Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.

FRIED RED TOMATOES (W/ RED PEPPER BASIL AIOLI)

Steps:

• Pat dry your roasted red peppers well and add them to a food processor, along with your mayo, basil leaves and salt. Puree for 15 seconds and pour into a small bowl. Chill until ready to use.
• Slice your tomatoes into ¼" to ½" thick slices and season both sides well with salt and pepper.
• Set up your dredging station.Add your flour to a shallow bowl. Whisk your eggs in another shallow bowl. Add your breadcrumbs, corn meal, parm cheese, garlic and onion powder to another shallow bowl and mix together. You should have 3 bowls set up.
• Add enough oil to a skillet or pot and heat to 350°F.
• While waiting for your oil to get hot, dredge each tomato slice in the flour, followed by the eggs and lastly, in the breadcrumb cornmeal mixture. Make sure to coat all sides well.
• When your oil is hot, fry your tomatoes for about 1-2 minutes on each side. You are just looking for a golden brown color on the outside.
• Allow your fried tomatoes to cool on a wire rack or paper towels so they stay crispy. Serve warm with aioli sauce on the side for dipping.

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.

FRIED GREEN TOMATOES WITH GARLIC-BASIL AIOLI RECIPE - (4.5/5)

Steps:

• 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.