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.
We love recipes with tomatoes in summer. So we make these tomato fritters, cheese stuffed tomatoes, egg stuffed tomatoes and Turkish tomato scrambled eggs aka menemen especially for a long weekend breakfast.
Does that sound weird or are you familiar with this? What does breakfast mean to you?
Although Tomato Fritters are not as popular as Turkish mucver 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 mozzarella 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 tomato flavor. 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.
More Tomato Based Recipe
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.
More Fritter Recipes
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📖 Recipe
Tomato Fritters
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
jeanie says
yet to try them but will put my own twist on them
Zerrin & Yusuf says
Hi Jeanie, we would love to hear your twist!
Amanda says
Could I use coconut flour for these
Zerrin says
Hi Amanda, never tried these with coconut flour, so I have no idea. I'd love to hear your feedback if you try.
Kate says
This would be a great twist on our favorite zucchini fritters. Can't wait to try it with summer tomatoes!