Tomato fritters
The Tomato fritters are a side dish as unusual as they are delicious, made with ingredients you already have in your pantry
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Easy
Ingredients
-
800
g
Mutti peeled tomatoes
-
2
eggs
-
1
tbsp
milk
-
160
g
breadcrumbs
-
100
g
flour
-
sea salt flakes
-
peanut oil for deep frying
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Tomato fritters: Method
- Drain the Mutti 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.
