Tomato Fritters

Ingredients

• 3 cups tomatoes
• 3 tablespoons chopped onion
• bit of bay leaf
• 2 tablespoons chopped red pepper
• 4 tablespoons butter
• 1 cup cornstarch
• 4 cloves
• 1 egg
• 1 teaspoon salt

Method

1. 1

   Melt butter; add onion and pepper, cook five minutes; add cornstarch, tomatoes, cloves, bay leaf and salt.

2. 2

   Cook until thick.

3. 3

   Strain.

4. 4

   Add beaten egg.

5. 5

   Cool in buttered tin.

6. 6

   Cut in any shape desired.

7. 7

   Dip in crumbs, egg and crumbs, and fry in deep fat.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 67. The excerpt below is the record exactly as published.

1 egg 2 teaspoons salt i cup milk 1 tablespoon olive oil Beat egg ; add remaining ingredients. Drop by spoon- fuls into deep fat. Fry six to eight minutes. Drain and serve hot. Canned corn may be used if fresh corn is not available. Cauliflower Fritters Separate the flowerets of cold, cooked cauliflower. Sprinkle with salt and pepper; dip in olive oil, then in fritter batter; fry in deep fat. Celery, Parsnip, and Salsify Fritters Cut cold, cooked vegetables in small pieces. Prepare the sauce as Cauliflower Fritters. Tomato Fritters 3 cups tomatoes 3 tablespoons chopped onion bit of bay leaf 2 tablespoons chopped red pepper 4 tablespoons butter I cup cornstarch , 4 cloves 1 Ggg 1 teaspoon salt

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