Tomato Fritters are one of the tasty appetizers we’re having at breakfast these days. Summer is the time when we mostly have breakfast not only in the morning, but also at noon and in the evening. Does that sound weird or are you familiar with this? What does breakfast mean to you?
Black tea, feta, olives, sliced tomatoes and cucumbers, boiled or scrambled eggs make a typical Turkish breakfast. When it’s too hot, this kind of a meal becomes more desirable. You are free to create appetizers to add in this list if you are substituting it for lunch and dinner. You can make a kind of borek, potato salad, spicy lentil balls or zucchini fritters to make your table even richer.
Although Tomato Fritters are not as popular as zucchini fritters, they always please the people around the table. If you normally like pairing tomatoes with feta, you will absolutely love these fritters too! I don’t recommend other kind of cheese, especially parmesan or mozarella since they will be melting and will probably cause you a mess when frying. I haven’t tried it yet, but while writing the recipe here, I regret not adding chopped black olives in the mixture. It would make a nice touch.
It’s important to make these fritters with summer tomatoes because they have the real flavor of tomato. Tomatoes are just tasteless in other seasons. If you crave for tomato fritters in the middle of winter, you can use sun-dried tomatoes and create a slightly different recipe with that very special flavor of those tomatoes. It’s up to you to peel the tomatoes or leave them as they are. I want their vibrant red color, so I prefer them with their skin. Also, to give a more red color to my fritters, I used a little Homemade Tomato Paste.
These tomato fritters are a little crispy on the outside and burst in flavors on the moist inside. I used just chopped fresh dill, but you can use a combination of your favorite herbs. I didn’t have enough green onions, so I just used them as topping. You can serve it plain or with yogurt as appetizer or side dish.
- 2 eggs
- 4 tomatoes, 1 and ½ cup when chopped
- 1 tablespoon tomato paste
- ¼ cup crumbled feta
- 4 and ½ tablespoons flour
- 2 tablespoons chopped fresh dill
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup olive oil to fry
- Whisk the eggs.
- Remove the seeds of tomatoes and squeeze gently to remove their excessive juice because we don’t want them to make the batter too juicy.
- Chop them in tiny pieces and toss in whisked eggs. Add tomato paste and stir.
- Fold in crumbled feta.
- Add in flour and stir. You may need to add a little more flour because the tomatoes might still release their juice when mixed with other things. You should have a batter a little thicker than a cake batter.
- Add chopped fresh dill, salt and black pepper and stir.
- Heat olive oil in a large skillet and drop batter with a teaspoon in the oil. Fry it about 30 seconds on each side or until it has the color you desire.
- Transfer on a paper towel to remove excessive oil and serve warm.