Beat the egg into this mixture adding a dash of milk if necessary to obtain a smooth, thick batter. Allow batter to rest for 20-30 minutes to allow the flour particles to swell and the batter to bind.Combine all the ingredients for the aioli and mix well. Pour enough olive oil into a frying pan to cover the base generously and heat gently.Using a fork, dip the tomatoes into the batter, making sure they are well coated. Allow any excess batter to drip off.Shallow fry in the hot oil in batches until golden (+- 3 minutes on each side). Drain on kitchen paper and serve warm with your fresh basil aioli.Recipe reprinted with permission of Tanya De Nobrega.
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