Tomato Fritters
Made with Whole peeled tomatoes
The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
Easy
Ingredients
-
800
g
Mutti peeled tomatoes
-
2
eggs
-
1
spoon
milk
-
160
g
breadcrumbs
-
100
g
flour
-
Sea salt flakes
(Maldon)
-
Peanut oil for deep frying
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Tomato Fritters : Method
- Drain the peeled tomatoes, place them on a cutting board, carefully open them, and pat dry with paper towels.
- Whisk 2 eggs with a tablespoon of milk and pepper (no salt). Prepare two more plates, one with flour and the other with breadcrumbs.
- Dredge the pelati in flour, then dip in the egg mixture, and finally coat with breadcrumbs. Press firmly with your hands to ensure the breading adheres well.
- Preheat the peanut oil to 170°C (340°F) and fry the tomato fritters for a few minutes on each side until golden brown.
- Serve with a pinch of salt or, even better, Maldon sea salt flakes.
