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Tomato Fritters

Total Time

Prep: 15 min. Cook: 5 min./batch

Makes

about 2-1/2 dozen

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
Tomato Fritters Recipe photo by Taste of Home

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

Directions

  1. 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.
  2. 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.

Test Kitchen tips
  • The water in this recipe is optional. It will depend on how ripe and juicy your tomatoes are.
  • Fry one fritter as a test. If the middle is still undercooked when the exterior is golden brown, add some water to the batter to loosen it and make a slightly thinner fritter.
  • Whip up a side dip of sour cream mixed with chopped fresh basil, chives and fresh cracked pepper to take it up a notch.
  • Nutrition Facts

    1 fritter: 40 calories, 2g fat (0 saturated fat), 1mg cholesterol, 79mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.

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