The Amish Cook from Oasis Newsfeatures

In case anyone is still getting tomatoes from their garden at this late date, I thought I would share a recipe from the Amish Cook archives (not sure if I have shared it before).  This is a great way to use up tomatoes if you have excess ones.  This makes a flavorful, firm patty.  Amish homemakers often use zucchini, tomatoes, and even pumpkin in "patty" type recipes.

 

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoes, drained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying

 

In large bowl combine flour, baking powder, sugar, salt and basil. Cut tomatoes in 1/2-inch pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.

In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork. Heat 1/4 inch of oil in skillet over medium heat. Drop batter by tablespoon, patting down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.

Makes 26 fritters or 4 to 6 servings.