Ingredients:

  • 4 large ripe tomatoes (about 1,200 g)
  • 1 cup all-purpose flour (120 g)
  • 1 cup cornmeal (120 g)
  • 2 large eggs
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1/2 teaspoon paprika (2 g)
  • Vegetable oil (for frying, approximately 1 cup or 240 ml)
  • 1/2 cup mayonnaise (120 g)
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice (15 ml)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper to taste

Instructions:

  1. Slice the tomatoes into 1/4-inch thick slices. Lay slices on a paper towel and sprinkle with salt to draw out excess moisture.
  2. In one shallow bowl, place flour mixed with salt, pepper, and paprika. In a second bowl, beat eggs until combined. In a third shallow bowl, add cornmeal.
  3. Dip each slice in flour, shaking off excess. Coat in beaten eggs. Press into cornmeal, ensuring an even coating.
  4. In a large skillet, heat vegetable oil over medium-high heat until shimmering (approximately 350°F/175°C).
  5. Carefully add the coated tomato slices in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  6. In a mixing bowl, combine mayonnaise, garlic, lemon juice, parsley, basil, salt, and pepper. Mix until smooth and set aside.
  7. Arrange the fried tomatoes on a serving platter and drizzle with herb aioli.