2 cups Basil Tempura
2 large heirloom tomatoes, sliced 1/2-inch thick
2 balls fresh mozzarella, sliced 1/2-inch thick
1 cup Three Vinegar Aioli
Canola oil for frying
Kosher salt and freshly ground black pepper
Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. Have Basil Tempura in a medium bowl and dip tomatoes in tempura. Let excess drip off and gently lower tomatoes into hot oil. Fry until GB&D (golden brown and delicious), about 1-2 minutes. Drain on paper towels and season lightly with salt and pepper. To serve, make a stack of alternating tomato and mozzarella. Spoon Three-Vinegar Aioli over the top, and garnish with basil leaf.