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.
Easy
Ingredients
-
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
- Drain Mutti Peeled Tomatoes, gently opening them with a serrated knife and spread them on blotting paper.
- Meanwhile, whisk the eggs with salt, pepper, milk and Parmesan cheese.
- Then dredge the tomatoes first in the flour, then the egg and finally the breadcrumbs; fry in peanut oil and serve.
- 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.
- Make croquettes 6 cm long and 1 cm thick, dredge them in the flour and fry in oil.
- 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.
- Dip the Mutti Cherry Tomatoes in the batter and fry in sunflower seed oil.
- Serve with Mutti tomato vinegar and dust with sesame seeds.
