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Tomato Fritters

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
  • Total Time
    Prep: 15 min. Cook: 5 min./batch
  • Makes
    about 2-1/2 dozen


  • 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


  • 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.
  • 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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    Average Rating:
    • Appy_Girl
      Oct 6, 2020

      A most unusual side or appetizer. I upped the seasonings a bit and used a good quality of Parmesan cheese. Made them a little larger in size as I served mine as a side dish. VFfE.

    • Tracey
      Jul 5, 2020

      Made these to accompany low country boil for our July 4th cookout. They were simple and quick to make. I actually followed the recipe (something I rarely do) and they turned out great. We had 20 people and everyone lived them. They were gone before the meal. Looking forward to making them again.

    • asooy
      Sep 27, 2019

      Made these the other night and the fam thought they were delicious. Just omitted the jalapenos. Thanks for the recipe.

    • CydDelve
      Jun 14, 2019

      This score is a middle ground: my husband love them and thought they were alright. Used a can of diced tomatoes with chilis, drained, instead of a fresh tomato. Next time I would serve them with a dip of some sort; maybe just some ranch dressing, to jazz them up a bit. But my husband liked them so well that I will make them again! Thanks!

    • KristineChayes
      Oct 11, 2018

      I made thse fritters August 10, 2018 and they were delicious! My family couldn't get enough of them. Because my garden tomatoes were so juicy, my fritters were flatter than those pictured, but they were still excellent. I will be making these again.