Step 1

Make the aioli by whisking all the aioli ingredients in a small bowl. Taste and adjust seasoning. Set aside while you make the tomatoes.

Step 2

Heat about an inch of vegetable oil in a cast iron skillet or large pan. Heat on medium high until it reaches about 325-350 degrees. It should have little bubbles and start to fry immediately when a tomato is placed in the oil.

Step 3

Set up 3 bowls, in one add the corn meal and pecan meal. Stir to combine. In the next add the flour, salt and pepper, stir. In the last bowl, add the aquafaba, whisk for a few seconds to make it a bit frothy.

Step 4

Once the oil is hot, take a slice of tomato, toss in the flour, coating completely, pat off excess. Dip in the aquafaba completely coating the tomato. Then into the corn meal, and pecan meal mixture coating the entire tomato.

Step 5

Now place in the oil, fry on each side for 1-2 minutes until crispy and golden brown. Repeat with all the tomatoes.

Step 6

Serve immediately with the aioli! They are so good!