These tomato fritters are soft and tender inside, with a beautifully bronzed crust outside. Juicy tomatoes, a little fresh herb, and garlic give them a vivid, savory lift, while the simple flour-and-egg batter keeps everything light and crisp at the edges. Serve them with a spoonful of sour cream or a cool yogurt sauce — a proper breakfast in 30 minutes.
Ingredients
- Ripe tomatoes — 400g (14 oz)
- Eggs — 2
- All-purpose flour — 120g (1 cup)
- Baking powder — 1 tsp
- Garlic — 1 clove
- Chopped herbs (dill or scallions) — 2 tbsp
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Sugar — 1 tsp (optional, to balance the acidity)
- Vegetable oil — 3 tbsp, for frying
- Grated hard cheese — 50g (1.8 oz), optional
Step-by-Step Recipe
- Prepare the tomatoes: if you like, peel them first by scoring the skins with a cross and pouring over boiling water for 30 seconds. Grate them coarsely or chop finely, then gently squeeze out excess juice so the batter stays thick.
- In a bowl, whisk the eggs with the salt, sugar, and pepper until smooth.
- Add the tomatoes, minced garlic, and chopped herbs to the eggs, then stir to combine.
- Sift in the flour with the baking powder and mix until the batter has the texture of thick sour cream. If you like, fold in the grated cheese.
- Heat a skillet over medium heat and add the oil.
- Drop the batter by the tablespoonful, shaping small fritters. Fry for 2–3 minutes, until golden underneath.
- Carefully turn and cook for another 2–3 minutes, until cooked through. If the fritters are thick, cover the pan for the last minute.
- Transfer to paper towels and serve hot with sour cream, yogurt sauce, or a light garlic dip.
Nutritional Value per Serving
| Calories | 220 kcal |
|---|---|
| Protein | 7 g |
| Fat | 9 g |
| Carbohydrates | 24 g |
| Fiber | 1 g |
| Sugars | 3 g |
| Sodium | 450 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Managing moisture: if your tomatoes are very juicy, squeeze out more liquid or add 1–2 tbsp more flour so the fritters hold their shape.
- Gluten-free: replace the all-purpose flour with rice flour or gluten-free oat flour; add a pinch of xanthan gum for better structure.
- Baking instead of frying: spoon the batter onto a parchment-lined baking sheet, brush the tops with oil, and bake at 400°F (200°C) for 12–15 minutes, until golden.
- Even better with cheese: grated hard cheese makes the fritters richer and gives them an especially appealing crust.
- Sauces: try Greek yogurt with lemon juice, garlic, and herbs, or a tomato salsa-style sauce.
Serving and Storage
Serve the fritters right away while the crust is still crisp. They pair beautifully with fresh salad leaves, a spoonful of sour cream, or a light yogurt sauce.
Store leftovers in the refrigerator for up to 2 days in a sealed container. Reheat in a dry skillet or in the oven at 350°F (180°C) for 5–7 minutes to bring back the crispness.
FAQ
Can I make tomato fritters without eggs?
Yes. Replace the eggs with 2 tbsp cornstarch and 2 tbsp thick yogurt, or use a flax egg: 1 tbsp ground flaxseed plus 3 tbsp water, left to sit for 10 minutes.
Why do the fritters fall apart in the pan?
They probably have too much moisture. Squeeze the tomatoes more thoroughly and add a little more flour. Fry over medium heat and flip only when the bottom is well set.
Which oil is best for frying?
Use a refined vegetable oil with a high smoke point: sunflower, canola, or corn oil. That way, the crust turns golden without any bitterness.