Recipe from Debbie Goulding, ACF Chairman of the Board.

Note from Rita: You can use all purpose flour in place of the rice flour but the rice flour produces a tempura, lighter textured coating.

This was one of my favorite recipes from the Diamond Oaks Culinary Event last week. I helped mentor culinary students in preparing appetizers, dinner and dessert for 120 people. This is one of my faves:

YIELD:  4-5 servings

INGREDIENTS:

Sweet Basil Aioli:

1 cup                          Basil leaves, fresh, loosely packed

1/2 cup                       Mayonnaise

1 Tablespoon            Lemon, juice & zest

½ teaspoon   Dijon Mustard

                                    Sea Salt

                                    Black Pepper, freshly cracked      

Fried Green Tomatoes:

1 cup                          Rice Flour, divided

1 each                        Egg, large

¼ cup             Buttermilk

½ teaspoon   Baking Powder

¼ teaspoon   Baking Soda

½ cup             Yellow Cornmeal    

                                    Kosher Salt

1/8 teaspoon Cayenne Pepper

2 medium                  Green Tomato, sliced ¾ - 1” thick

                                    Vegetable Oil, for frying

                                   

DIRECTIONS:

For the Aioli: In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside. 

For the Tomatoes: In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper. Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes. Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F. Carefully add tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices.

Serve on platter with bowl of Aioli.