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Green tomato fritters

Green tomato fritters

Preparation : 20 min Resting : 1 hr
Cooking : 5 min Equipment :
Difficulty :
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Serves 4 :
4 green tomatoes
200 g sieved plain flour
1 level tsp baking powder
250 ml tepid water
1 pinch of salt
1 pinch of Cayenne pepper
3 tbsp olive oil
Oil for frying
Sauce
50 ml single cream
200 g well-drained fromage frais
1 tsp paprika
1 pinch of grated nutmeg
2 pinches of Cayenne pepper
Salt and pepper
1Prepare 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.
2Meanwhile, prepare the sauce. Whisk the fromage frais and cream together. Season with nutmeg, paprika, cayenne, salt and pepper and transfer to the refrigerator.
3Wash 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. 
4Heat the Deep Fryer to 175°C. Fry in small batches for 4 to 5 minutes, to prevent them from sticking to each other, turn 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).
5Serve hot with the chilled sauce, accompanied by grilled bacon and thin slices of fennel.

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