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.