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:

• August tomato soup
• Roasted tomato salsa
• Summer sweet corn salad

Got Leftovers?

Leftovers can be stored, covered, in the refrigerator for up to 2 days. But they’re definitely best when served freshly fried and warm.

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Tomato Fritters

Yield: 8 to 10 fritters

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

You'll need enough tomatoes to equal about 3 cups of chopped tomatoes: I used 4 medium to large-sized tomatoes but you may need more or less depending on the size of your tomatoes.

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Ingredients

• 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

Instructions

1. 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.
2. Toss tomatoes with flour, garlic powder, salt and pepper. Fold in chopped basil and chopped mozzarella cheese.
3. 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.
4. 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.
5. For sauce: Mix all ingredients together and serve, chilled.

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