Tomato Fritters
Makes 4-6 servings (about 26 fritters)
Ingredients
1 cup AP flour
1 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/4 rounded tsp dried basil, or 2 TB fresh minced basil
1 28oz can whole peeled tomatoes, drained
1 TB finely minced onion
1 TB finely minced fresh parsley
1/2 tsp Worcestershire sauce
1 egg
Vegetable oil, for frying
Directions
In a large bowl, combine the flour, baking powder, sugar, salt, and basil. Cut the tomatoes into approximately 1/2-inch pieces, and place them on a paper towel to drain further. Add them, along with the onion, parsley, and Worcestershire sauce, to the flour mixture, but do not mix in.
In a small bowl, beat the egg and add it to the flour-tomato mixture. Blend lightly with a fork.
To a skillet, add 1/4-inch vegetable oil and heat to 360F/182C. Drop the batter by tablespoons, patting them down a bit, into the hot oil. Fry until golden brown on one side, then turn and fry the other side, maybe 2 minutes per side. Keep fritters warm in the oven until serving time while frying the remainder.
Recipe courtesy of Cooking From Quilt Country by Marcia Adams
Makes 4-6 servings (about 26 fritters)
Ingredients
1 cup AP flour
1 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/4 rounded tsp dried basil, or 2 TB fresh minced basil
1 28oz can whole peeled tomatoes, drained
1 TB finely minced onion
1 TB finely minced fresh parsley
1/2 tsp Worcestershire sauce
1 egg
Vegetable oil, for frying
Directions
In a large bowl, combine the flour, baking powder, sugar, salt, and basil. Cut the tomatoes into approximately 1/2-inch pieces, and place them on a paper towel to drain further. Add them, along with the onion, parsley, and Worcestershire sauce, to the flour mixture, but do not mix in.
In a small bowl, beat the egg and add it to the flour-tomato mixture. Blend lightly with a fork.
To a skillet, add 1/4-inch vegetable oil and heat to 360F/182C. Drop the batter by tablespoons, patting them down a bit, into the hot oil. Fry until golden brown on one side, then turn and fry the other side, maybe 2 minutes per side. Keep fritters warm in the oven until serving time while frying the remainder.
Recipe courtesy of Cooking From Quilt Country by Marcia Adams
