Fritters had been on my list of things to make for a while before this, but I just never seemed to be able to find the time to make them. When I was invited to my first stage at SALT, the restaurant I now work at!, I was freaking out about it. I had never done a stage before; for those of you who do not know what that is, it is a working interview in a kitchen. The day before my stage, I looked over the SALT lunch menu and decided I would make anything that I hadn’t made before or thought I could use work on. I ended up making fritters and risotto and decided I could cook the rest of the things on the menu without practice. The funny part about this was that my stage did not involve hardly any cooking! I just made salads, made po’ boys and prepped food. I was so nervous for nothing!
These fritters turned out great. I ended up using one of my mom’s fritter recipes, but used yellow tomatoes instead of red. The yellow tomato gave a bit of a tart flavor to the fritter. Fritters are fun because you can use your imagination and switch up the filling with whatever veggies or other foods you would like. If you are looking for a good starting recipe before making your own, this one is a great place to start. These are awesome served with ranch dressing.
- 4 medium yellow tomatoes (chopped)
- 2 medium zucchini (grated)
- 1 medium onion (chopped)
- 2 tbsp parsley (minced)
- 2 tbsp basil (minced)
- salt and pepper
- 1½ cups self-rising flour
- canola oil (for frying)
- Combine tomatoes, zucchini, onion, parsley, basil, salt and pepper in a large bowl.
- Stir in the flour a little at a time until a thick batter is formed.
- Heat about 1 inch of frying oil in a large, shallow pot over medium high heat.
- Spoon about 3 tbsp of mixture into the oil and let the fritter fry until golden brown (about 3-5 minutes).
- Repeat with the rest of the mixture until it is all used.
- Serve with ranch dressing or other sauce of choice.