They fry up golden, rustic, and perfect for serving with yogurt sauce, garlic dip, tzatziki, or a simple sour cream dip.

Ingredients

For the Tomato Fritters

• 1.5 pounds Roma tomatoes, cut into small cubes
• 10.5 ounces large cherry tomatoes, roughly grated
• 2 medium onions, roughly diced
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley or dill
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 teaspoons baking powder
• 2 1/2 cups all-purpose flour
• 1 cup canola oil, for frying
• 1 cup olive oil, for frying

Instructions

Make the Tomato Batter

• Cut the Roma tomatoes into small cubes and add them to a large mixing bowl.
• Grate the cherry tomatoes on the large holes of a box grater. Add the grated tomato pulp and juices to the bowl with the diced tomatoes. If the skins are left behind while grating, discard them.
• Add the diced onions, garlic powder, basil, parsley or dill, salt, and black pepper. Stir well until the tomatoes, onions, herbs, and seasoning are evenly mixed.
• Add the baking powder and flour. Stir until a thick, sticky batter forms. The mixture should be wet and chunky, but still thick enough to hold on a spoon. If the tomatoes are extra juicy and the batter looks too loose, add 1 to 2 more tablespoons of flour.
• Cover the bowl and refrigerate the batter for 30 minutes, or up to 2 hours. This gives the flour time to absorb the tomato juices and helps the fritters hold together better when frying.

Heat the Oil

• Pour the canola oil and olive oil into a deep pan. Heat the oil to 340°F.
• If you do not have a thermometer, drop a tiny bit of batter into the oil. It should sizzle right away and float to the surface. If it browns too quickly, lower the heat slightly. If it sinks or barely bubbles, the oil needs more time to heat.

Fry the Tomato Fritters

• Remove the batter from the fridge and gently stir it once.
• Carefully drop spoonfuls of batter into the hot oil, using about 1 tablespoon of batter for each fritter. Fry in batches so the pan is not crowded.
• Cook for 5 to 6 minutes, turning the fritters as needed, until they are golden brown and crisp on the outside. Gently shake the pan from time to time to keep the fritters from sticking to the bottom.

Drain and Serve

• Transfer the fried tomato fritters to a plate lined with paper towels and let them drain for a minute.
• Serve warm with yogurt sauce, garlic dip, tzatziki, sour cream sauce, or your favorite dipping sauce.

Save this Tomato Fritters recipe for the next time you have ripe tomatoes to use up, and pin the image below so you can come back to it when you’re ready to fry a batch.

Storage and Reheating

• Tomato Fritters are best served warm, while the edges are still crisp and the inside is soft and juicy. If you have leftovers, let them cool completely before storing so they do not turn soggy from trapped steam.
• Place the cooled fritters in an airtight container lined with a paper towel and refrigerate for up to 3 days. Keep them in a single layer if possible, or add parchment paper between layers to help protect the crust.
• To reheat, place the fritters in an air fryer at 350°F for 4 to 6 minutes, or warm them in a 375°F oven for about 8 to 10 minutes, until heated through and crisp again. A skillet also works well; reheat them over medium heat with a small splash of oil for 2 to 3 minutes per side.
• Avoid microwaving if you want the fritters to stay crisp. The microwave will warm them, but it softens the outside and makes the texture heavier.
• I do not recommend freezing Tomato Fritters. Because tomatoes hold a lot of moisture, the fritters can turn soft and watery once thawed.