Dried tomato fritters

Dried tomato fritters

Frittelle di pomodori secchi

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

For this extremely tasty snack you can use the dried tomatoes from the previous recipe or well-soaked and de-salted sun-dried tomatoes. A good way to serve these tomato fritters, with drinks say, would be as part of a platter with cauliflower fritters, spinach balls and a pesto dip. Just don’t forget the paper napkins!

Ingredients

Quantity Ingredient
olive oil, for shallow-frying
16 sun-dried tomatoes, reconstituted
or 16 Oven-dried tomatoes

Batter

Quantity Ingredient
1 egg, beaten
2 tablespoons plain flour
1/2 teaspoon baking powder
milk, (optional)
salt
pepper

Method

  1. Beat the egg, flour and baking powder together in a medium-sized bowl, adding a little milk if necessary to obtain a smooth, thick batter. Season with salt and pepper.
  2. Pour enough oil into a frying pan to cover the base generously and heat gently. Using a fork, dip the tomatoes in the batter, making sure they are coated well. Allow any excess batter to drip off. Shallow-fry in the hot olive oil in batches until golden, about 3 minutes on each side.
  3. Drain on kitchen paper and serve either warm or cold.

To reconstitute sun-dried tomatoes

  • Put your tomatoes in a bowl, and cover with water. Leave to de-salt and rehydrate for about 2 hours. They should plump up to a wrinkly equivalent of the original. Drain well, discarding the water.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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