Tomatopatties Recipes

TOMATO PATTIES

Tomato Patties image

Make and share this Tomato Patties recipe from Food.com.

Provided by SnowHat

Categories Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

8 medium tomatoes
1/2 teaspoon baking soda
2 eggs
2 1/2 cups cracker crumbs

Steps:

Peel and mash tomatoes.
Add soda, eggs and crumbs.
Fry like pancakes in a hot skillet.
Serve with pancake syrup if desired.

TOMATO PATTIES: DOMATOKEFTEDES

Tomato Patties: Domatokeftedes image

Provided by Cat Cora

Categories appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pound Roma tomatoes, halved
2 ounces olive oil, plus 1 ounce, plus 5 ounces, for frying
Kosher salt and freshly ground black pepper
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon finely chopped Calabrian chiles
4 ounces parsley, finely chopped
4 ounces scallions, finely chopped
1 teaspoon finely chopped oregano leaves
1 teaspoon finely chopped basil leaves
4 ounces flour
4 ounces bread crumbs (panko preferably, but Italian is ok)
Pinch granulated sugar, if needed

Steps:

Preheat oven to 350 degrees F.
Place the tomatoes in a medium bowl. Drizzle with 2 ounces oil and season with salt and pepper. Place seed side down on a lightly oiled baking sheet. Place in the oven and bake until the skins wrinkle and the tomatoes are soft, about 30 to 40 minutes.
Remove from the oven and cool. Peel the skins from the tomatoes and place in a colander over a bowl, to drain for about 20 minutes, occasionally pressing them to release juice. Reserve tomato juice for a later dish.
Heat 1-ounce of oil in a saute pan over high heat. Add in the onions and cook until translucent, about 3 to 4 minutes. Add in garlic and chiles and cook for 1 minute. Remove and cool.
In a medium bowl, combine the roasted tomatoes, parsley, scallions, oregano, and basil with the onion mixture. Add in the flour and bread crumbs and season with salt and pepper. Add more bread crumbs, if needed. Add sugar if tomato mix is acidic. Shape mixture into 2-ounce patties.
Heat the remaining oil in a medium skillet over high heat to reach 375 degrees F. Turn heat to medium-high heat and place the patties into the skillet in small batches. Cook on both sides until golden brown. Add more oil as needed. Remove patties and drain on paper towels. Season with salt while warm.

TOMATO FRITTERS

Tomato Fritters image

I got the basic recipe for these fritters from a friend, then I tweaked it for my family's tastes. It's one of our very favorite things in the summer. We love them right after they've been fried, when they're still hot and crispy. -Pam Halter, Bridgeton, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 2-1/2 dozen.

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Dash dried basil
Dash dried oregano
Dash pepper
1 large tomato, finely chopped
1/2 cup chopped onion
1/2 cup shredded Parmesan cheese
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 to 6 tablespoons water, optional
Oil for deep-fat frying

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.

Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 79mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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Cut the tomatoes into 4 pieces, and with a spoon remove the flesh. Chop the flesh of the tomatoes, into small cubes and place in a colander with some salt. Leave them for 30 minutes.
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