Old-fashioned Tomato Fritters

3 tomato fritters on plateThe 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:

tomato fritter recipe
Source: American Cookery (March, 1920)

Here’s the recipe updated for modern cooks:

Tomato Fritters

  • Servings: 4 - 6
  • Difficulty: moderate
  • Print

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.


30 thoughts on “Old-fashioned Tomato Fritters

  1. 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.

    1. 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.

  2. 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!!

  3. 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.

  4. 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!

    1. 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.

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