Fried Green Tomatoes with Garlic Basil Aioli
One major reason I have so many tomato plants in my backyard is the ability to have green tomatoes at my fingertips. I have always loved fried green tomatoes, but when I was pregnant with my daughter, my passion got really serious.
Since it is the beginning of tomato season there could not be a more perfect appetizer for a small dinner party then this crispy, tart explosion of flavor and texture. This recipe is a perfect way to celebrate getting together with good people.
Fried Green Tomatoes: (servers four)
- ¾ cup Pamela’s Baking Mix (or your prefered flour/mix)
- ¾ cup cornmeal
- 1 tsp dried basil
- salt and pepper to taste
- 1 egg
- ¼ cup milk
- ¼ cup coconut oil
- 1 large green tomato
Slice your large green tomato into about ⅛th inch thick slices. Cut those slice in half, place them in a medium-sized bowl and add a teaspoon of salt. Give tomatoes a mix and set aside for up to an hour.
Gather together all ingredients, three medium-sized bowls and a large cast-iron frying pan. In one bowl mix together cornmeal, basil, salt and pepper. In the second bowl beat the egg and milk until thoroughly incorporated. In the third bowl add the flower.
Lay out a dish towel or paper towels and spread out tomatoes patting them gently dry. Heat your pan to medium-high heat and add a couple tablespoons of oil. As the oil is heating, dredge the tomatoes in your prefered flour, then egg-mixture, then cornmeal. Place coated tomatoes on a clean plate and once the oil is heated, add them to the pan cooking for about two minutes on each side until golden brown. Work in batches, being careful not to overcrowd the pan.
Place cooked tomatoes on a paper towel covered plate and salt to taste. Serve hot with Basil Aioli.
Aioli: (serves four)
- 1 egg*
- 1 clove garlic
- ½ lemon
- 2 sprigs basil
- ¼ cup olive oil
- salt and pepper to taste
* keep in mind that this recipe contains raw egg yolk. If this is a concern for you, use mayonnaise in place of the egg yolk and olive oil.
Gather your ingredients, a mortar and pestle or a small metal bowl and a whisk, a cutting board and knife.
Smash your garlic clove with the side of your knife and add it to your mortar, using your pestle to mash the garlic into a paste. If you do not have a mortar and pestle, use your knife to finely chop and mash the garlic until it become a paste, then add it to your metal bowl.
Separate the white from your egg yolk and discard. Place the yolk in your mortar or bowl and very very slowly add the olive oil while whisking continuously. The mixture should be thick and fully emulsified.
Season mixture with lemon, chopped basil, salt and pepper and mix thoroughly. Cover and refrigerate until you are ready to serve.
