Fried beans with savory currant jam, goat cheese and tomato salad
100 g polenta or semolina
40 g flour and 1 tsp flour
Fresh goat cheese
500 ml frying oil
Salt and pepper
1 ½ tbs.p sugar
1 pinch of fennel seed
2 pinch of grinded chili
1- 2 tbsp. salad oil
Wash and rinse the beans and cook for 5 minutes. Drain and let them cool down.
Mix polenta and 40 g flour in a bowl, add 1 pinch of chili and some salt and pepper. Pour the buttermilk/kefir into a second bowl.
Heat up the frying oil in a pot. Dunk the beans in the buttermilk/kefir so that they are thoroughly covered. Then coat them with the polenta-mixture until they are breaded from all sides. It is advisable to do this one by one.
Check whether the oil has reached the required temperature for frying by dropping a few splashes of water into the hot oil. If the water evaporates, you can start frying the beans, again one by one until each bean is crispy and golden brown.
Leave them on the kitchen paper, to drain excess oil.
Advice: After the oil has cooled down, sieve it and reuse it as frying oil for the next 1-2 days.
Savoury currant jam
Wash the currants and remove the stalks. Slice 80g of onions in fine cubes.
Heat up 1 tbsp. frying oil in a pot, add sugar, fennel seeds and chili and let them caramelise. Now add the onions, and cook until they become translucent. Finally, add the currants and cook all together for another 3-4 minutes. To combine and thicken the ingredients, mix 1 tsp of flour with some water and fold into the other ingredients. Salt to taste.
Wash the tomatoes and cut them in slices. Cut the remaining onions in fine slices, combine all together with some salad oil and a little bit of salt.
Serve the beans with the currant jam and the goat cheese, with the salad as a side.