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 