The tomatoes are rapidly ripening in the garden (and I’m getting close to having excess tomatoes, if such a thing is possible), so I looked for a hundred-year-old tomato recipe. And, I think that found a winner. Old-fashioned Tomato Fritters make a tasty appetizer or side dish. The fritters are crispy and take only a few minutes to make.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Tomato Fritters
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/2 cup water or meat/vegetable stock (I used water.)
1 tablespoon parsley, finely chopped
2 – 3 medium tomatoes, finely chopped (or use 1 1/2 cups canned tomatoes)
1 tablespoons grated cheese (I used Parmesan cheese.)
Shortening or cooking oil
Put flour, baking powder, salt, pepper, egg, and water or stock in a mixing bowl; beat until thoroughly combined. Stir in parsley and tomatoes. Add grated cheese and continue stirring until combined.
Melt shortening or cooking oil in a skillet. Using a tablespoon, drop mixture by spoonfuls into the hot shortening or oil. Fry until lightly browned; flip and cook other side. Drain on paper towels.
If desired, serve with a tomato sauce dip.
A Hundred Years Ago 
Cannot look at those, without the mouth watering.
They’re tasty.
What’s amusing is that there’s not a fresh tomato to be had around here – they’re finished for the year, and have been for weeks. With luck, there will be some fall tomatoes, and I’ll give this a try. They look wonderful.
I’ll keep my fingers crossed that you find some fall tomatoes. I know that vegetables and fruits ripen much earlier in places further South – yet it always somehow surprises when I discover that tomatoes (or strawberries or whatever) are long past in many parts of the U.S. when they are just coming into season where I live.
Oh yum. A great recipe.
It’s yummy.
A good way to eat all those extra tomatoes.
I agree – it’s a nice way to use a few extra tomatoes.
This looks like a delicious recipe. I’ve made fritters with just about every veggie except tomatoes, so I’ll definitely give it a try!
I think that you’ll like the fritters.
such a yummy recipe! definitely going to try it!
It’s tasty.
Thank-you! We are just about over run with tomatoes! I was thinking I’d have to make spaghetti sauce (which I just do not want to do). This will be a perfect way to use some of them. Thanks again!!
You’re welcome. I think that you will enjoy this recipe.
Lovely Sheryl …I love tomatoes and haven’t used them in fritters but guessing I will now 🙂
Tomatoes work very well in fritters. They’re yummy.
You read my mind! Is there such a thing as having a surplus of tomatoes?? All of our tomatoes are starting to come in. I can wait. I eat them right off the vine when they are warm.
mmm. . . tomatoes are the best right off the vine.
Oh my.. these are looking so tasty! Nothing beats a tomato out of your garden!
I agree – homegrown tomatoes are wonderful.
oh wow.. I will try this recipe as soon as I can.
I think that I’ll like this recipe. The fritters are yummy.
Oh, don’t they look tasty!!!xxx
They’re good.
I’ve never heard of anything like this, but it does sound like a perfect summer side dish. And, so easy. Did you put any kind of sauce over them? I love fried green tomatoes, but the upscale restaurants always make them with corn meal and then cover them with a sauce – usually chipotle – that I don’t care for. These look like they might be a sauce candidate, though!
Since the original recipe said to serve the fritters with a tomato sauce, I opened a can of tomato sauce and stirred in a little basil and oregano. My husband and I liked the fritters with the sauce. When served with this sauce, the fritters tasted just a bit like pizza. We also liked the fritters without the sauce – and I think that I almost preferred them without the sauce. My photos of the fritters with the sauce didn’t turn out very well, so I only posted the photo without the sauce.
Looks yummy!
They’re tasty.
Must try with this season’s heirlooms!
I think that you’ll like this recipe.