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Tomato Fritters

Crispy tomato fritters made with Roma tomatoes, herbs, Parmesan, and a simple creamy dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 servings
Calories 245 kcal

Equipment

  • 1 cutting board
  • 1 knife
  • 1 mixing bowl medium
  • 1 Skillet large
  • 1 Spoon for mixing and portioning
  • 1 paper towels for drying tomatoes and draining fritters

Ingredients
  

Tomato fritters

  • 4 medium Roma tomatoes seeded and finely diced
  • 2 green onions thinly sliced
  • 2 tablespoons fresh parsley chopped
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 cup Parmesan cheese grated
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt plus more to taste
  • 1 small jalapeno finely diced, optional
  • 2 to 4 tablespoons milk as needed
  • 3 to 4 tablespoons olive oil or neutral oil for frying

Dipping sauce

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream or plain Greek yogurt
  • 1 tablespoon ketchup
  • 1 teaspoon lemon juice
  • 1 pinch salt
  • 1 pinch black pepper

Instructions
 

Prepare the batter

  • Finely dice the Roma tomatoes, remove excess seeds and watery pulp if needed, and pat them dry gently with paper towels.
  • In a medium bowl, combine the diced tomatoes, green onions, parsley, and jalapeno if using.
  • Add the egg, flour, cornmeal, Parmesan, baking powder, garlic powder, salt, and black pepper. Stir until combined.
  • Add milk 1 tablespoon at a time as needed until the mixture forms a thick, scoopable batter.
  • Let the batter rest for 5 minutes.

Cook the fritters

  • Heat 2 tablespoons of oil in a large skillet over medium heat.
  • Scoop heaping tablespoons of batter into the skillet and flatten them slightly with the back of the spoon.
  • Cook for 2 to 3 minutes per side until deep golden brown and crisp around the edges.
  • Transfer the cooked fritters to a paper towel-lined plate or wire rack. Repeat with the remaining batter, adding more oil as needed.

Make the dipping sauce and serve

  • In a small bowl, stir together the mayonnaise, sour cream or Greek yogurt, ketchup, lemon juice, salt, and black pepper until smooth.
  • Serve the tomato fritters warm with the dipping sauce on the side.

Notes

Pat the tomatoes dry well so the batter is not too loose. Keep the batter thick and cook over medium heat for crisp edges and a tender center. Reheat leftovers in the oven, skillet, or air fryer for the best texture.