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Tomato Fritters (D, TNT)
Source: "The Boston Cooking-School Cook Book," by Fannie Merritt Farmer (Boston, 1896)
Serves: 4

1 large can tomatoes
6 cloves
1/4 cup sugar
3 onion slices
1 teaspoon salt
Few grains cayenne pepper
1/4 cup butter
1/3 cup cornstarch
bread crumbs
3 eggs

Cook first four ingredients twenty minutes. Rub all through a sieve except seeds, and season with salt and pepper.

Melt butter, and when bubbling, add corn starch and tomato mixture gradually. Cook 2 minutes, then add 1 egg slightly beaten.

Pour into a buttered shallow tin and cool.

Turn on a board, cut into squares, diamonds, or strips. Roll in crumbs, then remaining eggs, then crumbs again. Fry in deep fat, drain.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A