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

Fried Green Tomatoes with Garlic-Basil Aioli Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 22

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Aioli:
1/4 cup olive oil
1/2 cup blended oil
1 clove garlic, roughly chopped
3 egg yolks or 9 Tbsp pasteurized egg substitute
2 tsp lemon juice
1/2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 Tbsp fresh oregano, chopped
1/4 cup fresh basil, chopped
Tomatoes:
4 green tomatoes, ends removed and sliced 1/4" thick
1/2 cup cornmeal
1/4 cup Parmesan cheese, grated
1/8 tsp cayenne pepper
1-1/2 tsp kosher salt, divided
3/4 tsp ground black pepper, divided
1 tsp dried basil
1 tsp dried oregano
1/4 cup flour
2 eggs

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.