These are inspired by the fried green tomatoes which traditionally feature the ‘Southern’ American flavours of cayenne pepper, dried thyme and sweet paprika.
For the green olive gremolata, combine all the ingredients in a small bowl.
Pour the oil into a medium saucepan to a depth of 6 cm and heat over medium heat.
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.
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.
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.
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 analysis per serving (8 servings)
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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