Fried Tomatoes With Aioli

1. 1

   AIOLI: In a food processor, combine garlic, lemon juice, water and egg yolks.

2. 2

   Process until thick and evenly pureed.

3. 3

   With processor running, add a pinch of salt, then slowly drizzle in olive oil.

4. 4

   If the Aioli looks oily, add a touch more ice water.

5. 5

   TOMATOES: In a deep-bottomed pot over medium-high, heat oil to 350F

6. 6

   Meanwhile, in a large bowl, whisk together flour and salt.

7. 7

   Add club soda, whisking gently to keep the batter fluffy.

8. 8

   The batter will be thin.

9. 9

   Use scissors to cut tomato vines to divide them into smal clusters.

10. 10

    Rinse tomatoes and pat dry.

11. 11

    Workng in batches, dip each cluster into batter, coating them all over, then carefully slip then into hot oil.

12. 12

    Fry tomatoes until batter is lacy, crisp and golden brown, about 1 minute.

13. 13

    Using metal tongs or a slotted spoon, carefully transfer tomatoes to paper towels to drain.

14. 14

    Serve with aioli.

* Per serving · 4 servings · Values may vary.