Roasted tomato fritters with aioli
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Roasting
Who doesn't love a fritter? Aioli is wonderful to dip in and tomatoes always go well, so a tomato fritter evolved. I am playing around with different flours these days, so decided to try barley flour, which gives a nutty sort of flavor. You could also use spelt, whole wheat pastry or white flour or a mix. <br /> <br />I adapted the Preserved Lemon Aioli recipe provided by Amanda and used grapeseed oil in place of canola (which created quite a green sauce), increased the lemon juice and left out the preserved lemon. <br />
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