Savory Green Tomato Fritters
Green tomatoes. What to do with these beautiful yet green garden tomatoes? A few things sprang to mind when I saw a flat of green tomatoes tucked in amongst other garden produce given to us from a local farm this week: fried green tomatoes (a classic!), green tomato salsa verde, green tomato muffins… Then a recipe caught my eye for a green tomato fritter–just the thing! With a few “tweaks” to the original recipe–omitting the cinnamon and sugar in favor of a savory version–this late summer treat is a reminder not just the generosity of the giver, but an invitation to explore the possibilities of an otherwise puzzling and often overlooked gift from the garden–perfectly unripe.
CHANGE SERVING SIZE
- 2 1/4-2 1/2 cups all-purpose flour
- 1 baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 large eggs
- 3/4 cups milk
- 4 tbsp butter melted
- 1 cup green tomatoes finely diced
- 2 tbsp roasted red peppers finely chopped
- 1 tsp pepper to taste
- 1 tsp salt to taste
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp chili powder
- In a deep, heavy pan, heat 3 inches of oil to 365° F, or use a crockpot with a fry basket.
- Combine flour, baking powder, salt, and soda. Stir in the green tomatoes, corn and seasonings.
- In a separate bowl, whisk the eggs with the milk and butter. Stir into the first mixture until just blended. Batter should hold its shape when dropped into hot oil–add more flour if needed to thicken the batter.
- Working in batches, drop the batter by tablespoons into the hot oil, cooking until fritters are a deep golden brown, turning about halfway through.
- Remove to paper towels to drain and enjoy!