Do you like fried vegetables? Then you have to try homemade tomato fritters. These delicious bites are made up of the addictive tomato-basil-mozzarella flavor combination, and are fried up and served with a creamy sauce.
This August, a box full of fresh garden tomatoes showed up at my doorstep – and I’m not sure who put them there.
Needless to say, I used them all. I sliced up several of them to eat. But I still had plenty leftover and decided to experiment with a new recipe: Tomato fritters.
You guys. SO GOOD. I don’t know why tomato fritters aren’t more of a thing, like corn fritters, zucchini fritters, apple fritters. etc. But they should be.
The fritters contain tomato, fresh basil, and mozzarella so the taste is reminiscent of a caprese salad. But they’re deliciously different.
The consistency of the batter is similar to pancake batter – and they turn out similarly, like little savory pancakes.
Finally, they’re dipped in a creamy yogurt-based sauce – but are equally good dipped in tzatziki sauce. (Or one of these 25+ creative dipping sauces).
How To Make Homemade Tomato Fritters
Follow the recipe, below, and keep these things in mind:
- The batter: The consistency of the batter should be similar to a thick pancake batter. Depending on how much water is in your tomatoes, you may need to add a splash of milk to make it a little thinner.
- The cheese: I wanted to use tomato, fresh basil, and mozzarella in this recipe. I purchased a ball of fresh mozzarella cheese and chopped it up into peanut-sized pieces. The mozzarella was deliciously melty in the end product.
- Frying the fritters: These are fried in a similar manner to pancakes. Use 1 to 2 tablespoons of cooking oil (your choice, I used coconut oil). Fry for about 2 minutes on one side, flip, and fry for another minute or so on the other side until golden brown.
- The sauce: The sauce is a simple Greek yogurt-based sauce with some garlic powder, fresh basil, and mayo added for extra flavor. A tzatziki sauce would also taste great.
This is a great recipe to make when tomatoes are fresh and plentiful – but I liked it so much I plan on making it this winter as a fun appetizer or light meal.
Here are some other delicious recipes using fresh tomatoes:
Leftovers can be stored, covered, in the refrigerator for up to 2 days. But they’re definitely best when served freshly fried and warm.
- 3 cups diced tomatoes
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 4 basil leaves, finely chopped
- 1 tablespoon tomato paste
- 1/2 cup fresh mozzarella, chopped
- 1/2 teaspoon each salt and pepper
- Oil, for frying
For dipping sauce
- 1 cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1/2 teaspoon garlic powder
- 2 fresh basil leaves, finely chopped
- Chop tomatoes into bite-sized pieces. Place in a strainer for about 5 minutes to allow excess moisture to drain out. Place tomatoes in a large mixing bowl.
- Toss tomatoes with flour, garlic powder, salt and pepper. Fold in chopped basil and chopped mozzarella cheese.
- Blend eggs and tomato paste. Gradually mix into the tomato mixture and mix to make a pancake-like batter. Add a splash of milk is mixture is too thick.
- Heat a tablespoon or two of cooking oil in a frying pan over medium-high heat. Take about 1/3 of the batter and pour into the pan. Cook for 1 to 2 minutes on one side, and another 1 minute on the other side - until toasted brown. Continue to fry all fritters and place on a paper towel-lined plate to drain excess oil.
- For sauce: Mix all ingredients together and serve, chilled.