Vegetable fritters

Vegetable 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 10 min (PASSIVE TIME: 10 min)

cooking sketch Easy


  • 28 g Mutti Peeled Tomatoes
  • 120 g flour
  • 120 g breadcrumbs
  • 2 eggs
  • 1 tbsp milk
  • 1 tbsp grated Parmesan cheese
  • Salt & pepper
  • 4 tbsp Mutti Double Concentrated Tomato Paste
  • 2 courgettes
  • 1 big onion
  • 4 tbsp grated Parmesan cheese
  • 2 eggs
  • 28 g flour
  • Salt & pepper
  • 28 g Mutti Cherry Tomatoes ((without juice) )
  • 4 eggs
  • 60 g Parmesan cheese
  • 120 g flour
  • 4 tbsp sparkling water
  • Salt & pepper
  • 1 tbsp of sesame seeds
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Vegetable fritters: Method

  1. Drain Mutti Peeled Tomatoes, gently opening them with a serrated knife and spread them on blotting paper.
  2. Meanwhile, whisk the eggs with salt, pepper, milk and Parmesan cheese.
  3. Then dredge the tomatoes first in the flour, then the egg and finally the breadcrumbs; fry in peanut oil and serve.
  4. Tomato Croquettes: Grate the courgettes, dry them very well and put them into a large bowl together with chopped onion, Mutti Double Concentrated Tomato Paste, eggs, Parmesan cheese, half the flour, salt and pepper. Mix to obtain an even dough.
  5. Make croquettes 6 cm long and 1 cm thick, dredge them in the flour and fry in oil.
  6. Battered and fried Mutti Cherry Tomatoes: Mix the eggs, flour, Parmesan cheese, water and a pinch of salt and pepper; then allow to rest for 30 minutes.
  7. Dip the Mutti Cherry Tomatoes in the batter and fry in sunflower seed oil.
  8. Serve with Mutti tomato vinegar and dust with sesame seeds.

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