Fried Green Tomatoes with Garlic Basil Aioli

Now here's a mighty-fine, gussied-up version of southern fried green tomatoes!  I am a big fan and probably have had no two prepared quite the same.  The traditional version is basically rolled in flour, then dipped in egg, and then cornmeal.  This includes the addition of herbs and cheese.  And the aioli is the perfect accompaniment. 

The most important thing is to get fully-green tomatoes without a hint of ripening.  This will keep the slices firm and not allow the coating to become soggy.  And help to make them a very special treat.

FRIED GREEN TOMATOES with GARLIC BASIL AIOLI (serves 4-6)

Aioli:
1/4 cup EVOO
1/2 cup vegetable oil
1 tsp minced garlic
3 egg yolks
2 tsp lemon juice
1/2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp pepper
1 Tbsp fresh oregano, chopped
1/4 cup fresh basil, chopped

Tomatoes:
4 medium 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 pepper, divided
1 tsp dried basil
1 tsp dried oregano
1/2 cup flour
2 eggs

To prepare the aioli, combine the olive and vegetable oils in a measuring cup.  Set aside.  Place the garlic, egg yolks, lemon juice, Dijon mustard, S&P 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 pepper, dried basil, and dried oregano into a medium-size bowl.  Set aside.  Combine the flour the remaining S&P 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.  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 aioli.

Recipe Source:  David Venable