Vegetable fritters
Made with Peeled Tomatoes
Mutti® 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.
