Fried green tomatoes with green olive gremolata

Fried green tomatoes with green olive gremolata

By
From
Taste of Australia
Serves
8 as a canapé
Prep
15 mins
Cooking time
10 mins
Photographer
Stuart Scott

These are inspired by the fried green tomatoes which traditionally feature the ‘Southern’ American flavours of cayenne pepper, dried thyme and sweet paprika. I’ve substituted Italian herbs and served them alongside a bright, zingy gremolata made more substantial with the addition of green olives.

Ingredients

Quantity Ingredient
50g plain flour
85g polenta
80ml sparkling water
2 tablespoons 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
vegetable oil, for deep-frying
500g cherry tomatoes
salt, to taste

Green olive gremolata

Quantity Ingredient
90g 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, to taste
freshly ground black pepper, to taste

Method

  1. For the green olive gremolata, combine all the ingredients in a small bowl.
  2. Combine the 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.
  3. Pour the oil into a medium saucepan to a depth of 6 cm and heat over medium heat.
  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.

Wine

  • 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.

Lyndey’s note

  • 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.
Tags:
Lyndey
Milan
Taste of Australia
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