These are inspired by the fried green tomatoes which traditionally feature the ‘Southern’ American flavours of cayenne pepper, dried thyme and sweet paprika. 


  • Vegetable oil for deep-frying

  • 50g (1/3 cup) plain (all-purpose) flour

  • 75g (1/2 cup) polenta

  • 80ml (1/3 cup) sparkling water

  • 2 tablespoons sparkling chambourcin, shiraz or other sparkling red wine

  • 1 egg white

  • 1 teaspoon dried oregano (optional)

  • 1 teaspoon dried basil (optional)

  • 1/2 teaspoon sweet paprika

  • 1/2 teaspoon dried red chilli flakes

  • 500g cherry tomatoes (preferably greenish with a tinge of red)

  • Salt to taste

  • Green olive gremolata

  • 90g (1/2 cup) green olives, pitted and finely chopped

  • 2 garlic cloves, finely chopped

  • 1/2 bunch flat-leaf (Italian) parsley, finely chopped

  • 1 teaspoon finely grated lemon zest

  • Salt and freshly ground black pepper to taste


  • 1.

    For the green olive gremolata, combine all the ingredients in a small bowl.

  • 2.

    Pour the oil into a medium saucepan to a depth of 6 cm and heat over medium heat.

  • 3.

    Combine the plain flour, polenta, sparkling water, sparkling wine, egg white, oregano, basil, sweet paprika and chilli flakes in a small bowl and whisk until smooth to make a batter.

  • 4.

    Test the oil by dropping in a small amount of batter – it is ready to cook when the batter turns golden and crisp. Skewer the tomatoes, dip into the batter and, using another skewer, slide into the hot oil. Fry in batches for 2 minutes or until golden and crisp. Drain on paper towel, sprinkle with salt and serve immediately on a platter scattered with the green olive gremolata.

  • Lyndey’s note:

  • 1.

    I used sparkling chambourcin because it is a local Port Macquarie wine, but if you don’t want to specially open a bottle, simply increase the quantity of sparkling water by 2 tablespoons.

  • Wine pairing:

  • 1.

    These flavours are high acid, naturally paired with sparkling chambourcin but any sparkling wine with low sugar has the added benefit of bubbles, to cleanse the palate of these deep-fried morsels.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 244kj
  • Fat Total 19g
  • Saturated Fat 1g
  • Protein 2g
  • Carbohydrate 16g
  • Sugar 2g
  • Sodium 299mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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