Tomato Fritters Recipes

TOMATO FRITTERS

Steps:

• In a large bowl, whisk flour, baking powder, salt, basil, oregano and pepper. Gently stir in tomato, onion, cheese, jalapeno and garlic just until moistened. If the batter seems thick, add water 1 Tbsp. at a time to thin it slightly until it loosens up and mixes easily. , In a cast-iron or other heavy skillet, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes per side. Drain on paper towels.

TOMATO FRITTERS

Steps:

• Pour 1/4 inch oil into skillet.
• Coarse chop canned tomatoes and drain Mix flour, baking powder, sugar, salt and basil; set aside.
• Fine chop onion, beat egg with onion, then combine with drained tomatoes and parsley Heat oil in skillet to 360*.
• Pour dry mixture over tomato mixture and toss lightly with a fork.
• Immediately fry in oil, drop 2 Tbsp mixture in oil for each fritter, and flatten slightly When lightly browned, turn fritters and fry on second side.
• Flour mixture should not become too moist or liquid before frying Drain on paper towels; serve warm-- but they aren't bad at all when they are cold.

TOMATO FRITTERS

Steps:

• Combine diced tomatoes, zucchini, onion and mint in small bowl. Combine flour, baking powder, salt, pepper and cinnamon in medium bowl. Stir vegetable mixture into dry ingredients.
• Heat 1/4 cup olive oil in heavy large nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, drop batter by rounded tablespoonfuls into oil. Cook until golden brown, about 2 minutes per side. Transfer to paper towels and drain. Serve immediately.

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

Steps:

• Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
• Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
• Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
• Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
• Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
• Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.