I love both the idea and the simplicity of these savoury fritters. Not to mention the beautiful colour and the ease with which the recipe could be adapted to other veggies – or even fruits. And finally, it’s a true alternative to pasta as a side for Italian meals!
With just a few simple ingredients, most of which you probably already have on hand in your pantry, you can make these unique fritters in just minutes. And they’ll make your next ‘tomato-based dining occasion something extra-special.
A trusted source
First, let me credit the source of this recipe. Mel McDonald, the proprietor of Avirtualvegan.com has been sharing her meatless inspirations with her faithful readers since 2015. And she rarely – if ever – misses the bull’s eye…
Melanie is one of those meticulous food bloggers who includes all kinds of whys and wherefores in her recipes, and sug-gests options that let you tune her dish-es to your particular preferences.
Simple ingredients
The ingredients list consists mainly of regular all-purpose flour, baking pow-der, tomatoes, garlic and one flavour element that makes much of the magic: fresh basil. Which is not to say that the red onion – which is specifically called for – isn’t an import contributor to the overall appeal of the dish.
You can add any amount of ‘heat’ you want. Dried red chili pepper flakes are on the ingredients list. Don’t feel compelled to use any, unless you like your Tomato dishes that way. I prefer not to add heat when I’m indulging on fresh garlic, basil and sweet, mild red onions…
Note that these fritters are ideal for cooking in your air fryer. But you can, of course, cook them the old-school way, in a frying pan or in the oven, turning once to make sure both sides get a beautiful bright reddish-gold finish.
Chef’s secrets…
This basic fritter recipe can be adapted easily to feature just about any veggie or fruit you want to use – with three simple tweaks.
First, make sure the batter is the right consistency by adjusting the amount of moisture you add. Or withhold.
Next, be sure to adjust the seasoning (salt and pepper) and the flavouring nuances (herbs and or spices) to complement the featured fruit or veggie ingredient.
Finally, DO observe Mel’s admonition to use only fresh tomatoes, not canned. The result will be dis-appointing, even if the moisture level is correct, the texture will be mushy and the tomato pieces will be indistinct and bland tasting.
My take
This is one of those recipes I love because it’s more a technique that can be applied mover a broad range of ingredients and flavours than a specific dish. So go ahead and play with the featured in-gredient – and all the associated complementary supporting additions.
You’ll soon have a whole chapter in your family cookbook of sides, desserts, and maybe even some mains based on this simple fritter!
~ Maggie J.