Dried tomato fritters

Dried tomato fritters

Frittelle di pomodori secchi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
16 sun-dried tomatoes
olive oil, for shallow-frying

Batter

Quantity Ingredient
1 egg, beaten
2 tablespoons plain flour
1/2 teaspoon milk, (optional)
salt
pepper

Method

  1. Put your tomatoes in a bowl, and cover with water. Leave to de-salt and rehydrate for about 2 hours. They should plump up to a wrinkly equivalent of the original. Drain well, discarding the water.
  2. Beat the egg, flour and baking powder together in a medium-sized bowl, adding a little milk if necessary to obtain a smooth, thick batter. Season with salt and pepper.
  3. Pour enough olive oil into a frying pan to cover the base generously and heat gently. Using a fork, dip the tomatoes in the batter, making sure they are coated well. Allow any excess batter to drip off. Shallow-fry in the hot oil in batches until golden, about 3 minutes on each side.
  4. Drain on kitchen paper and serve either warm or cold.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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