53
farm406
INSTRUCTIONS:
1. Grill 1 corn cob with husk still on until slightly chard on the
outside and corn is cooked and tender. When it is cooled
slice the corn off the cob and set aside.
2. Combine flour, smoked paprika, salt and pepper and pour
mixture onto a plate. Then, whisk egg in a bowl; set aside.
Place breadcrumbs onto a separate plate, creating an
assembly line of flour, egg, and breadcrumbs.
3. Slice tomatoes, then dip each slice into the flour, then the
egg, then the breadcrumbs; set all the coated tomatoes
onto a plate.
4. Next, make the corn salsa: combine all ingredients into a
bowl and set aside.
5. To make the aioli, whisk all the ingredients together in
a bowl and set aside.
6. Add the oil to a deep skillet and heat over medium-high.
Wait 30 seconds or so before adding a few of the tomato
slices. Fry tomatoes on both sides for approximately 1
minute or until golden brown, then use kitchen tongs to
remove them and place them on a plate. Repeat this until
all the tomatoes have been fried.
7. To assemble: Lay one of the fried tomatoes on a plate and
top it with a spoonful of corn salsa, drizzle with aioli
and enjoy!
