Tomato Fritters

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 can tomatoes.
  • 6 cloves.
  • ¼ cup sugar.
  • 3 slices onion.
  • 1 teaspoon salt.
  • Few grains cayenne.
  • ¼ cup butter.
  • cup corn-starch.
  • 1 egg.


    Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper. Melt butter, and when bubbling, add corn-starch and tomato gradually; cook two minutes, then add egg slightly beaten. Pour into a buttered shallow tin and cool. Turn on a board, cut in squares, diamonds, or stripe. Roll in crumbs, eggs, and crumbs again, fry in deep fat, and drain.