Thing’s You’ll Need

Green Tomatoes
Panko Breadcrumbs
Large Eggs
Fat Free Milk
Flour
Bacon
Canola Oil
Spices(Sea Salt, Black Pepper, Garlic Powder, Onion Powder, and Parsley)

Garlic Aioli

4 Tablespoons Mayonnaise
1 Tablespoons Dijon Mustard
3 Cloves Garlic
2 Tablespoons Fresh Parsley
Sriracha
Olive Oil
Spices (Sea Salt, Garlic Powder)

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:

Serve as an appetizer at any occasion.
Great way to use up those unripe tomatoes.
Serve with a white wine, or a cold beer.

***For this recipe and more like it check out my food blog at everythingbutfish.wix.com/etbf

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20 Comments

hogthrob

8 years ago on Introduction

looks a great way to use up the green tomato's my 2 year old just harvested from daddies green house. Filled his bosch wheel barrow and legged it!!

seleniebeanie67

8 years ago on Introduction

Sounds & looks pretty good! I couldn't find panko crumbs. Would "shake & bake" be a suitable substitute?

cat1986

8 years ago

Yummy!!

topcat5

8 years ago on Introduction

Nice recipe. I have a garden full of tomatoes so can't wait to try it.

Here's a tip for deep frying. After breading the tomatoes, let them rest for an hour before frying. This will cause more breading to stick and less will come off in the fryer.

sanplms

8 years ago on Introduction

Garlic Aioli?

I'm Santi from Catalonia.

Aioli is a catalan sauce, and it's name in our language is "Allioli". "All" means garlic, "i" means and and "oli" means oil. So it would be like: Garlicandoil.

As it name says allioli is done and composed only by garlic and oil. More things like Mayonnaise, Dijon Mustard, Fresh Parsley, Sriracha, Spices (Garlic Powder), makes another sauce, the name of which you could invent. For example you could write: "Mayonnaise, Dijon Mustard, Fresh Parsley, Sriracha, Garlic and Oil Sauce". Which is, of course, an strange name you can improve.

And another thing is, as you can see, that to put Garlic before Allioli is redundant or useless because garlic is allready in Allioli.

Bytheway your sauce looks awesome!!

mid_life_crisis

8 years ago on Introduction

A little disappointed you didn't include the recipe for the great ribs that go with.

Rolf G

8 years ago on Introduction

You just made a TOMPURA (Tomato Tempura -as Japanese called it). I told my wife to prepare the same way you did. Just looking at the pictures makes me hungry.

Well Done! Do share some more.