Magimix PRO 500 - Manual (Page 16)

14
Starters
Green tomato fritters
American
Serves 4
4 green tomatoes
200g + 3 tbsp sieved plain flour
1 level tsp baking powder
1 pinch of salt
1 pinch of Cayenne pepper
3 tbsp olive oil
Oil for frying
Sauce
50ml single cream
200g well-drained fromage frais
1 tsp paprika
1 pinch of grated nutmeg
2 pinches of Cayenne pepper
Salt and pepper
Preparation: 20min.
Resting time: 1 hr
Cooking: 4 to 5min. per batch
Prepare the batter: combine the flour, baking powder,
salt and cayenne pepper in a large bowl. Add the oil
and gradually mix in 250ml of tepid water. Whisk until
the batter is smooth and leave to stand for an hour at
room temperature.
Meanwhile, prepare the sauce. Whisk the fromage
frais and cream together. Season with nutmeg,
paprika, cayenne, salt and pepper and transfer to the
refrigerator.
Wash the tomatoes and remove the stalks. Pat dry and
cut into slices approx 4mm thick. Using a fork, coat
both sides of each tomato slice with flour and then with
batter. Sprinkle 3 tablespoons of flour onto a plate.
Heat the Deep Fryer to 175°C. Fry in small batches for
4 to 5 minutes, to prevent them from sticking to each
other, turning them over halfway through, so that both
sides are evenly coloured. Remove from the oil when
cooked and drain using kitchen paper. Keep warm
while frying the remaining batch(es).
Serve hot with the chilled sauce, accompanied by
grilled bacon and thin slices of fennel.