Step 1: Tomato Prep

Tip #1 Use a deep fryer, it is unlike anything else!

First slice tomatoes into equal slices, about 1/3 inch thick. Fill deep fryer up to max line with oil and heat to 360 F.

Step 2: Breading Station

Next set up you breading station. Place flour on a plate and season with salt and pepper. Next place eggs and a dash of milk into a bowl and beat together. Finally take the panko breadcrumbs and season with sea salt, black pepper, garlic powder, onion powder, and parsley; place onto a plate.

Step 3: Coating

Tip #2 Make sure that each tomato is completely coated.

Now begin to bread. First season the tomatoes with salt and pepper. Now dredge tomato in flour, dip into egg mixture, let it drip, and coat with panko breadcrumbs. If it is not coated completely dip into egg mixture then back into panko. Repeat this process for all the tomato slices and set them aside. Next cook the bacon until crispy and set aside in warm place.

Step 4: Making the Sauce

Tip #3 Brown paper bags work best when draining.

Now begin the aioli. Place garlic and parsley into the food processor and pulse until well minced. Next add in mayonnaise, dijon mustard, drizzle of olive oil, squeeze of Sriracha, and season with salt and garlic powder. Blend together on high until ingredients are all incorporated together.

Step 5: Serving and Suggestions

Now begin to fry tomatoes. Carefully place a few at a time into fryer and fry until golden brown. Remove from fryer and set on paper bag until oil has drained off.

Place onto plate and garnish with a dollop of aioli topped with bacon crumbles.

Suggestions: