thought these looked interesting
AMISH TOMATO FRITTERS
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 28-ounce can of tomatoes, well drained
1 tablespoon finely minced onion
1 tablespoons minced flat leaf parsley
1/2 teaspoon Worcestershire sauce
2 large eggs
Vegetable oil for frying
In large bowl, combine flour, baking powder, sugar and dried basil leaves.
Set aside.
Chop canned tomatoes into 1/2- inch pieces, drain any excess liquid. Add
chopped tomatoes, onions, parsley and Worcestershire sauce to flour mixture,
but.do not mix; set aside.
In small bowl, beat eggs and then add to the flour-tomato mix ture. Blend
lightly.
Heat about 1/4 -inch of oil in a large skillet over medium-high heat. When
hot, drop fritter batter by tablespoonfuls, using the back of the spoon to
flatten the fritters slightly.
Fry until golden brown on one side, then turn and fry on the other side.
Transfer fritters onto paper towel-lined plates. Keep fritters warm until
time to serve. .
Makes about 24.
Shannon Allen Mineral Wells
54th Annual Parkersburg W.V. News & Sentinel Cookbook
