Beignets de Tomates (Tomato Fritters)

Ingredients

• 4 ripe but firm tomatoes (small)
• 1 teaspoonful chopped parsley
• 1 tablespoonful salad-oil
• lemon
• pepper
• salt
• four ounces of flour
• one tablespoonful of oil
• one egg
• a little tepid water

Method

1. 1

   Cut tomatoes into thick slices, season with pepper, salt, parsley, oil, and lemon juice.

2. 2

   Prepare batter with flour, oil, salt, egg, and tepid water.

3. 3

   Beat egg white to stiff froth and add last.

4. 4

   Coat tomato slices in batter and fry in hot fat until golden.

5. 5

   Drain and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 406. The excerpt below is the record exactly as published.

eignets de Tomates (Tomato Fritters.) — 4 ripe but firm tomatoes (small), 1 teaspoonful chopped parsley, 1 tablespoonful salad-oil, lemon, pepper and salt, frying batter and fat. Remove the stalks from the tomatoes, wipe them, and cut cross- ways into thick slices (each tomato should make about three nice slices) ; put these in a deep dish. Season lightly with pepper and salt, sprinkle over the parsley, oil, and lemon-juice. Prepare a batter with four ounces of flour, one tablespoonful of oil, a pinch of salt, one egg, and a little tepid water

Cook this with the app: pantry check, scaling, and the assistant.