Amish Tomato Fritters Recipes

TOMATO FRITTERS

Steps:

• In a large bowl, whisk flour, baking powder, salt, basil, oregano and pepper. Gently stir in tomato, onion, cheese, jalapeno and garlic just until moistened. If the batter seems thick, add water 1 Tbsp. at a time to thin it slightly until it loosens up and mixes easily. , In a cast-iron or other heavy skillet, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes per side. Drain on paper towels.

AMISH APPLE FRITTERS RECIPE - (4.1/5)

Steps:

• In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1 to 2 minutes with a mixer. Add the flour, baking powder, cinnamon, salt and milk to the same bowl. Mix these ingredients well. In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine. Heat vegetable oil to 375°F (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly. Once the oil is at 375°F, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil. When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approximately 2 to 3 minutes on each side). When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through. Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined plate to drain and cool. To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze. Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve. Note: If you do not like glaze on your fritters, you can sprinkle the fritters with powdered sugar and cinnamon as soon as they come out of the oven. For mine, I used the glaze option and they were perfect.

AMISH TOMATO FRITTERS

Steps:

• In large bowl combine flour, baking powder, sugar, salt and basil.
• Cut tomatoes in 1/2" pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.
• In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork.
• Heat oil (medium heat) 1/4" oil in skillet. Drop batter by tablespoon, patting them down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.
• Makes 26 fritters or 4 to 6 servings. (Prep and cook times are estimated for now.).

TOMATO FRITTERS

Steps:

• Pour 1/4 inch oil into skillet.
• Coarse chop canned tomatoes and drain Mix flour, baking powder, sugar, salt and basil; set aside.
• Fine chop onion, beat egg with onion, then combine with drained tomatoes and parsley Heat oil in skillet to 360*.
• Pour dry mixture over tomato mixture and toss lightly with a fork.
• Immediately fry in oil, drop 2 Tbsp mixture in oil for each fritter, and flatten slightly When lightly browned, turn fritters and fry on second side.
• Flour mixture should not become too moist or liquid before frying Drain on paper towels; serve warm-- but they aren't bad at all when they are cold.