The tomato fritters are a simple and tasty recipe, perfect for both summer and any other season. It’s a dish I really love and make often, especially in the summer period; they are prepared in a few minutes without eggs and without cheese and the result is super! Soft inside and crispy outside, tomato fritters are perfect as an appetizer, side dish, or vegetarian (and even vegan) main course, delicious hot and great cold, even accompanied by a nice sauce, ideal also for an aperitif, they are super versatile and will be liked by the whole family!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz cherry tomatoes
- 1 1/4 cups all-purpose flour
- 1 onion (small)
- 1 sprig basil
- to taste salt
- to taste oregano
- to taste seed oil (for frying)
Steps
Tomato fritters are very simple and quick to prepare. First, clean the cherry tomatoes, cut them into pieces, salt them, and put them in a sieve (or colander). Let them rest for a few minutes so they lose some liquid. Meanwhile, chop the onion and basil, not too finely.
Drain the tomatoes well and put them in a bowl. Add the onion, basil, oregano, flour, and mix all the ingredients well.
If you have time, let everything rest for about half an hour so the batter becomes creamier and wraps the tomatoes perfectly. If you prefer the taste of tomatoes over the batter, immediately make the tomato fritters.
Take a spoonful of batter and dip it in hot oil. Make all the tomato fritters this way, cooking them over medium/high heat for 5 minutes on each side until golden.
Drain the tomato fritters on absorbent paper and serve.
Advice:
Tomato fritters can be stored at room temperature for a few hours or in the fridge for a couple of days. If you wish, you can add grated parmesan, pecorino, crumbled feta, or other cheese to taste.
Other recipes with cherry tomatoes HERE
Other savory fritter recipes HERE
