Serves 4-6
Ingredients
Italian Salsa
- 2 cups cherry tomatoes, quartered
- 1/4 cup finely diced sweet onion
- 1/4 cup extra virgin oil
- 2 tbsp chopped fresh basil
- 1 tbsp white balsamic vinegar
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Pinch chili flakes
Fried Provolone
- Canola oil for frying
- 1 16 oz log provolone , wax removed, sliced into1/2 inch thick rounds
- 1 cup cornstarch
- 1 cup all purpose flour, plus more for dredging
- 2 cups cold club soda
- 2 tsp kosher salt, plus more for seasoning
- 2 tbsp chopped fresh flat-leaf parsley
Directions
For the salsa; In a med bowl, add the tomatoes, onions, olive oil basil, vinegar, salt & pepper and chili flakes, Toss well, and set aside sat room temperature, For the provolone; Place the provolone rounds on a waxed paper lined baking sheet and refrigerate for 30 minutes, In a ed bowl, combine the cornstarch & flour, then whisk in the club soda and salt until smooth, cover & refrigerate for 30 minutes, In a large Dutch oven, add 3 to 4 inches canola oil, Heat over med heat until deep frying thermometer inserted in the oil reaches 375 degrees, Lightly dredge each piece of the provolone in flour, Working in batches, dip the provolone rounds into the batter, then shake off any excess and place in the hot oil, Fry until lightly browned and puffy on both sides, 2 -3 minutes, Using a slotted spoon, remove the provolone and season with some salt, Repeat for remaining rounds of provolone, Cut the crispy provolone into wedges and place on a large serving platter, Garnish with the parsley and serve with the Italian salsa spooned over the top or on the side for dipping