Total TimePrep: 15 min. Cook: 5 min./batch
Makesabout 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 Tablespoon 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
Nutrition Facts1 fritter: 40 calories, 2g fat (0 saturated fat), 1mg cholesterol, 79mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.
Sep 27, 2019
Made these the other night and the fam thought they were delicious. Just omitted the jalapenos. Thanks for the recipe.
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!
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.