Ingredients

The following ingredients have 4 Servings
  • 1 pound green tomatoes
  • 3/4 cup flour
  • 1 teaspoon garlic powder
  • 1/4 teaspoon Ancho chile powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1/4 cup whole milk
  • 2 cups cornmeal
  • Oil for frying
  • 2 smoked tomato slices
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon lemon juice
  • 1/2 cup mayonnaise
  • 2-3 basil leaves
  • Pinch salt

Instruction

  • Cut tomatoes into 1/2-inch slices and discard ends.
  • Whisk together flour, garlic powder, chile powder, salt, and pepper in a shallow bowl.
  • In a second bowl, whisk together eggs and milk. Add cornmeal to a third bowl.
  • Heat oil in a pan over medium-high heat. When oil shimmers, it's ready to go.
  • Dip tomato slices in flour mixture, coating evenly and tapping to remove excess. Coat in egg mixture, then dredge in cornmeal. Repeat with remaining slices.
  • Fry tomatoes for 2-3 minutes per side, then let drain on a paper towel.
  • To make the aioli, blend all ingredients together until smooth using an immersion blender or food processor. Taste and adjust seasonings as needed. Serve with the tomatoes.