Recipe information
Yield
serves 4 to 6 as an appetizer
Ingredients
Basil-Lime Mayonnaise
Preparation
Step 1
In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
Step 2
In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375°F. Meanwhile, working in batches, dip the tomatoes in the buttermilk mixture, then in the cornmeal mixture. Set aside on a large plate; repeat with the remaining tomatoes.
Step 3
Fry the tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel–lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.
Basil-Lime Mayonnaise
Step 4
In a food processor, pulse the egg with the salt and pepper until foamy and pale, about 1 1/2 minutes. With the machine running, add the oil through the feed tube, 1 drop at a time, until the mixture starts to thicken (do not stop the machine at this point, or the mayonnaise may not come together). Add the remaining oil in a slow, steady stream.
Step 5
When all the oil has been incorporated, slowly add the lime juice, mixing until combined. Add the basil; pulse until combined. Let chill before serving. Fresh mayonnaise can be refrigerated in an airtight container up to 5 days.
note
Step 6
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
