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Italian Tomato Fritters
Light and crispy Italian Tomato Fritters are loaded with fresh tomatoes and herbs. Serve with a dollop of thick and creamy sauce on the side for even more tomato flavor.
Ingredients
2 pounds fresh garden tomatoes, any variety
1 tablespoon kosher salt
Sauce
3/4 cup crème fraiche
1/3 cup dry packed sun dried tomatoes, chopped small
2 tablespoon fresh basil, chopped small
1/2 teaspoon dry oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Fritter Mix
1/4 cup fresh basil, chopped small
1/4 cup sweet onion, chopped small
1/2 cup dry packed sun dried tomatoes, chopped small
3 ounces fresh cow’s milk farmer’s cheese or Mexican Queso Blanco, shredded with a fork
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons plain breadcrumbs
1 whole egg
1 egg yolk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon dry oregano
2 tablespoons extra virgin olive oil
Canola or vegetable oil, for frying
Instructions
- Cut the core out of each tomato then cut each tomato in half horizontally.
- Over a bowl, squeeze seeds out of each half, using a finger to reach up into the seed pockets to remove.
- Discard the seeds and water.
- Cut tomatoes into half inch pieces and place them into a strainer over a bowl.
- Sprinkle on the tablespoon of kosher salt and mix around with a spoon. Let sit and drain while you prepare the sauce and other ingredients.
- Make the sauce. In a medium bowl, mix crème fraiche, one third cup of the cut-up sun-dried tomatoes, two tablespoons of the chopped basil, half teaspoon of dried oregano, half teaspoon of kosher salt and quarter teaspoon of black pepper. Set this spread aside.
- In a large bowl, add fresh basil, sweet onion, sun dried tomatoes, farmer’s cheese, flour, baking powder, breadcrumbs, whole egg and egg yolk, salt, pepper, oregano, and olive oil.
- Go back to the salted tomatoes and stir and press lightly to draw out any last liquid. Use a paper towel and blot into the tomatoes to remove any excess salt.
- Add these tomatoes to the large bowl and gently mix to combine. not over mix. Discard the tomato water.
- Heat a heavy bottomed pan or wok with 2-3 inches of canola oil to 350 degrees F., no hotter.
- Once hot, use a large serving spoon to scoop out about a quarter cup of batter and press into the spoon so it forms a flat over shape. Then use a finger to slide it off the spoon and into the hot oil.
- Try to keep the oil between 325- and 350-degrees F. If the oil gets too hot, they will get too dark before the center cooks. If the oil is too cool, they will absorb oil and be greasy. I continually kept adjusting the flame as I fried to maintain the perfect temperature.
- Fry for about a minute or so, flip using a spider or slotted spoon and fry the other side. Remove them to paper towels to drain.
- Let the oil recover and keep frying 3-4 at a time, using all the batter.
- The batter will make twelve quarter-cup portions. Serve two per guest.
- Serve with the sauce on the side.
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Find it online: https://www.afamilyfeast.com/italian-tomato-fritters/
