Prep 20 mins
Cook 0 mins
The combination of tomatoes and basil is why I like this recipe so much. A true winter "comfort" recipe, but I find myself preparing it any time of the year just because it's so good and simple. Another "bet you can't eat just one" recipe. If you have fresh basil available, by all means, use it.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 3⁄4 teaspoon salt
- 1 tablespoon dried basil
- 1 (28 ounce) can tomatoes or 4 fresh tomatoes, peeled,chopped,drained
- 1 tablespoon onion, finely chopped
- 1 teaspoon dried parsley
- 1 beaten egg
- vegetable oil (for frying)
- Pour 1/4 inch oil into skillet.
- Coarse chop canned tomatoes and drain Mix flour, baking powder, sugar, salt and basil; set aside.
- Fine chop onion, beat egg with onion, then combine with drained tomatoes and parsley Heat oil in skillet to 360*.
- Pour dry mixture over tomato mixture and toss lightly with a fork.
- Immediately fry in oil, drop 2 Tbsp mixture in oil for each fritter, and flatten slightly When lightly browned, turn fritters and fry on second side.
- Flour mixture should not become too moist or liquid before frying Drain on paper towels; serve warm-- but they aren't bad at all when they are cold.