Tomato Fritters
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
Reviews
A most unusual side or appetizer. I upped the seasonings a bit and used a good quality of Parmesan cheese. Made them a little larger in size as I served mine as a side dish. VFfE.
Made these to accompany low country boil for our July 4th cookout. They were simple and quick to make. I actually followed the recipe (something I rarely do) and they turned out great. We had 20 people and everyone lived them. They were gone before the meal. Looking forward to making them again.
Made these the other night and the fam thought they were delicious. Just omitted the jalapenos. Thanks for the recipe.
This score is a middle ground: my husband love them and thought they were alright. Used a can of diced tomatoes with chilis, drained, instead of a fresh tomato. Next time I would serve them with a dip of some sort; maybe just some ranch dressing, to jazz them up a bit. But my husband liked them so well that I will make them again! Thanks!
I made thse fritters August 10, 2018 and they were delicious! My family couldn't get enough of them. Because my garden tomatoes were so juicy, my fritters were flatter than those pictured, but they were still excellent. I will be making these again.