Tomato fritters

Tomato fritters

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

cooking sketch 30 min (COOK TIME: 15 min / PASSIVE TIME: 15 min)

cooking sketch Easy

Ingredients

  • 800 g Pelati (Peeled tomatoes)
  • e eggs
  • 1 spoon milk
  • 160 g breadcrumbs
  • 100 g flour
  • Sea salt flakes (Maldon)
  • peanut oil for deep frying

Tomato Fritters

Tomato fritters are a brilliant way to transform everyday pantry ingredients into an irresistible side dish. This recipe is perfect for anyone looking for a simple and quick dish that can be made with items you often already have on hand. Tomato fritters provide a delicious and original alternative to traditional side dishes.

 

A Crispy Tenderness

The key to this dish’s success lies in the contrast between the crispiness of the breading and the tender texture of Mutti Pelati. To achieve fritters with a golden, perfectly crispy crust, it’s essential to ensure the oil is hot enough before frying. This guarantees a crunchy exterior that encloses the softness and delicate flavor of the pelati, creating a unique contrast in textures.

 

Side Dish or Showstopper?

When paired with a selection of sauces and creative condiments, perfect for tantalizing your guests’ palates, tomato fritters can be reinvented as finger food for appetizers or parties. A practical and innovative recipe that adds a touch of elegance to any occasion, transforming a simple side dish into a flavorful highlight for the table.

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Tomato fritters: Method

  1. Drain the Pelati (Peeled tomatoes), place them on a cutting board, carefully open them, and pat dry with paper towels.
  2. Whisk 2 eggs with a tablespoon of milk and pepper (no salt). Prepare two more plates, one with flour and the other with breadcrumbs.
  3. Dredge the Pelati (peeled tomatoes) in flour, then dip in the egg mixture, and finally coat with breadcrumbs. Press firmly with your hands to ensure the breading adheres well.
  4. Preheat the peanut oil to 170°C (340°F) and fry the tomato fritters for a few minutes on each side until golden brown.
  5. Serve with a pinch of salt or, even better, Maldon sea salt flakes.

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