Who doesn't love a fritter? Aioli is wonderful to dip in and tomatoes always go well, so a tomato fritter evolved. I am playing around with different flours these days, so decided to try barley flour, which gives a nutty sort of flavor. You could also use spelt, whole wheat pastry or white flour or a mix.
I adapted the Preserved Lemon Aioli recipe provided by Amanda and used grapeseed oil in place of canola (which created quite a green sauce), increased the lemon juice and left out the preserved lemon.
24 small fritters
egg yolk, room temperature
garlic clove, mashed
olive oil, divided, plus more for frying
salt and pepper to taste
In This Recipe
Whisk the egg yolk, lemon juice, garlic and salt together. Add the grapeseed oil slowly and whisk quickly to incorporate. Next whisk in the olive oil, slowly adding and incorporating. Makes 1 cup
Preheat oven to 375 degrees. Toss the cherry tomatoes with 1 tablespoon olive oil and spread on baking sheet. Roast the tomatoes for about 45 mintues, until they are split and starting to shrivel.
In a mixing bowl, scrape the tomatoes in with their juices. Add the flour and 2 tablespoons olive oil. Mix well and mash the tomates into the mixture. Stir in the chives, salt and pepper.
Set a medium sized fry pan over medium high heat to warm. Add a drizzle of olive oil, then drop teaspoon sized dollops of the fritter dough onto the pan. Flatten slightly and fry until golden brown. Turn the heat down to medium if they are getting dark too soon. Flip and fry the other side. Remove to a paper towel lined plate to absorb excess oil. Serve with the aioli for dipping.