Fried Green Heirloom Tomatoes with Burrata and Roasted Red Pepper Aioli

By Erika on September 21st, 2012 / / No Comments

Yield: Serves 4

Fried Green Heirloom Tomatoes with Burrata and Roasted Red Pepper Aioli


  • Canola oil for frying
  • 4 green heirloom tomatoes, cut into 1/4-inch rings
  • Kosher salt and freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 4 eggs
  • 2 tablespoons milk
  • 1 1/2 cups panko bread crumbs (you may also used regular unseasoned bread crumbs)
  • Pinch cayenne pepper
  • 4- 6 ounces fresh Burrata (if you don’t have fresh burrata you may use fresh mozzarella in water at room temperature, although it will be a bit different)

For Easy Red Pepper Aioli:

  • 1 large egg yolk
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 3/4 cup roasted and peeled red bell peppers
  • 3/4 cup mayonaise
  • 1 garlic cloves, smashed then minced
  • Sea salt and freshly ground black pepper to taste


Prepare Aioli.

  1. In a blender, mix all ingredients except salt and pepper. When well blended, season to taste with salt and pepper.

Prepare Tomatoes.

  1. In a deep-fryer or sauté pan, preheat oil to 350 degrees F.
  2. Season tomatoes with salt and pepper on both sides.
  3. Make a dredging station placing flour, garlic powder and cayenne pepper in one shallow dish. In another shallow dish, beat eggs with the milk. In the third dish add bread crumbs. Dredge tomatoes through the flour, then the eggs then the bread crumbs.
  4. Add tomatoes to the fryer one at a time in batches of 4 or 5 tomatoes and cook for about 2-3 minutes (or sauté pan in a single layer an cook about 2 minutes per side, being careful not to burn). Drain on paper towels.
  5. Add a dollop of burrata on each tomato and drizzle aioli on each tomato. Serve.

show comments no responses

Leave a Reply