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“Fried whole cherry tomatoes may sound unusual, but they are beautiful and delicious. John Besh, author of the cookbook, My New Orleans, gives them a simple tempura-like batter and an easy aioli sauce for dipping. Any small cluster (on the vine) tomatoes work in this recipe. Most grocers sell several varities this way.”

Ingredients Nutrition


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

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