Fried Tomatoes With Aioli

• 6 garlic cloves
• 1 tablespoon lemon juice
• 1 tablespoon ice water
• 2 egg yolks
• salt
• 2 cups extra-virgin olive oil
• 4 cups olive oil or 4 cups vegetable oil
• 1 cup all-purpose flour
• 1 pinch salt
• 1 12 cups club soda
• 24 -36 small cluster tomatoes (on the vine)

1. AIOLI: In a food processor, combine garlic, lemon juice, water and egg yolks.
2. Process until thick and evenly pureed.
3. With processor running, add a pinch of salt, then slowly drizzle in olive oil.
4. If the Aioli looks oily, add a touch more ice water.
5. TOMATOES: In a deep-bottomed pot over medium-high, heat oil to 350F
6. Meanwhile, in a large bowl, whisk together flour and salt.
7. Add club soda, whisking gently to keep the batter fluffy.
8. The batter will be thin.
9. Use scissors to cut tomato vines to divide them into smal clusters.
10. Rinse tomatoes and pat dry.
11. Workng in batches, dip each cluster into batter, coating them all over, then carefully slip then into hot oil.
12. Fry tomatoes until batter is lacy, crisp and golden brown, about 1 minute.
13. Using metal tongs or a slotted spoon, carefully transfer tomatoes to paper towels to drain.
14. Serve with aioli.

garlic, lemon juice, water, egg yolks, salt, extravirgin olive oil, olive oil, flour, salt, club soda, tomatoes

Taken from www.food.com/recipe/fried-tomatoes-with-aioli-422782 (may not work)