Sun-dried or oven-dried tomato fritters

Sun-dried or oven-dried tomato fritters

Frittelle di pomodori secchi

By
From
Vegetables
Makes
24 fritters
Photographer
Laura Edwards

Sun-dried or otherwise-dried tomatoes have a much more intense taste than when raw. Dried tomatoes are usually found in antipasti, as pickles, as a snack or as a flavouring of soups and sauces. I fry them as fritters, and the result is magic, to be served with drinks.

Ingredients

Quantity Ingredient
olive oil, for shallow-frying
24 sun-dried tomato halves, softened in water or kept in oil, or even some softer sun-blush tomatoes

Batter

Quantity Ingredient
3 medium eggs, beaten
3 tablespoons, plain flour

Method

  1. For the batter, simply mix the eggs and flour together in a bowl.
  2. Heat some olive oil in a pan. Dip the tomato halves into the batter and fry in the hot olive oil until they are golden on both sides, a couple of minutes. Drain on absorbent kitchen paper and serve immediately.
Tags:
Carluccio
vegetables
vegetarian
Italian
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