Post by Julie on Sept 7, 2002 8:32:06 GMT -6
1 c. all-purpose flour
1 tsp. sugar
1/4 tsp. dried basil OR
2 tbsp. fresh basil, minced
1 tbsp. parsley, minced
1 egg
Vegetable oil for frying
1 tsp. baking powder
3/4 tsp. salt
1 (28 oz.) can tomatoes, drained
1 tbsp. onions, minced
1/2 tsp. Worcestershire sauce
In a large bowl, combine flour, baking powder, sugar, basil and salt. Cut tomatoes into 1/2 inch pieces and drain further on a paper towel. Add them to the flour mixture along with onion, parsley and Worcestershire sauce, but do not mix in. In small bowl, beat egg and add it to the flour-tomato mixture. Blend lightly with a fork. Heat oil (about 1/4 inch) in fry pan. Drop the batter by tablespoons into hot oil. Fry until golden brown on both sides. Keep fritters warm in oven until serving. Serves 4 - 6.
1 tsp. sugar
1/4 tsp. dried basil OR
2 tbsp. fresh basil, minced
1 tbsp. parsley, minced
1 egg
Vegetable oil for frying
1 tsp. baking powder
3/4 tsp. salt
1 (28 oz.) can tomatoes, drained
1 tbsp. onions, minced
1/2 tsp. Worcestershire sauce
In a large bowl, combine flour, baking powder, sugar, basil and salt. Cut tomatoes into 1/2 inch pieces and drain further on a paper towel. Add them to the flour mixture along with onion, parsley and Worcestershire sauce, but do not mix in. In small bowl, beat egg and add it to the flour-tomato mixture. Blend lightly with a fork. Heat oil (about 1/4 inch) in fry pan. Drop the batter by tablespoons into hot oil. Fry until golden brown on both sides. Keep fritters warm in oven until serving. Serves 4 - 6.