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TEST KITCHEN APPROVED

Tomato Fritters

Name: Tomato Fritters
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: about 2-1/2 dozen
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

TEST KITCHEN APPROVED

6 Reviews

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

By Taste Of Home Editorial Team

Recipe by Pam Halter, Bridgeton, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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

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.

TEST KITCHEN APPROVED

Tomato Fritters

Contest Winner

6 Reviews Add your review

Yield:about 2-1/2 dozen

Prep:15 min

Cook:5 min

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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

Text Ingredients

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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.