Dried Tomato Fritters

Frittelle di Pomodori Secchi


Serves 4
  • olive oil, for shallow-frying
  • 16 reconstituted sun-dried or oven-dried


  • 1 egg, beaten
  • 2 tbsp plain flour
  • ½ tsp baking powder
  • a little milk (optional)
  • salt and pepper


  1. For this extremely tasty snack, you can use the dried from the previous recipe or well-soaked and de-salted sun-dried tomatoes. A good way to serve these tomato fritters, with drinks say, would be as part of a platter with cauliflower fritters, spinach balls and a pesto dip (see pages 23,24, and 68).Just don’t forget the paper napkins.

    To reconstitute sun-dried tomatoes
    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, and don’t keep the water.

    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.

    Put enough oil in your 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 olive oil in batches, until golden, about 3 minutes each side.

    Drain on kitchen paper and serve warm or cold.

    This recipe is from Antonio Carluccio’s Simple Cooking

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