Tomato Fritters with Creamy Mayonnaise Tomato Dipping Sauce Recipe
Introduction
Tomato fritters are a delicious, crispy treat perfect for snack time or a light meal. Packed with fresh tomatoes, cheese, and a hint of spice, they pair wonderfully with a creamy tomato dipping sauce. This easy recipe yields golden fritters that are sure to impress.
Ingredients
- 1 cup (232 g) mayonnaise
- 1 Roma tomato, chopped
- 6-7 Roma tomatoes, diced (about 3 cups)
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon garlic, minced
- ½ cup (122.5 g) whole milk, room temperature
- 2 large eggs, room temperature
- ⅓ cup (33 g) chopped green onions
- 1 medium jalapeño pepper, seeded and diced
- 1 small red onion, finely diced (about ½ cup)
- ½ cup (56.5 g) mild cheddar cheese, shredded
- Vegetable oil, for frying
- Salt, to taste
Instructions
- Step 1: Prepare the dipping sauce by blending the mayonnaise and chopped Roma tomato in a food processor or using an immersion blender until smooth and creamy. Refrigerate until ready to serve.
- Step 2: In a large bowl, combine diced tomatoes, flour, baking powder, kosher salt, black pepper, minced garlic, milk, eggs, green onions, diced jalapeño, red onion, and shredded cheddar cheese. Stir until well mixed.
- Step 3: Heat about ½ inch of vegetable oil in a large skillet over medium heat until hot.
- Step 4: Using a 3-tablespoon scoop, drop the fritter batter into the skillet in batches of 3 or 4, taking care not to overcrowd the pan.
- Step 5: Flatten each fritter gently with a spatula to form patties about 3 inches wide.
- Step 6: Fry the fritters for 3-4 minutes on each side, or until they are golden brown and crispy.
- Step 7: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Sprinkle with salt to taste.
- Step 8: Repeat the frying process with the remaining batter, then serve all fritters immediately with the prepared dipping sauce.
Tips & Variations
- For a spicier kick, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the batter.
- Try substituting the mild cheddar with pepper jack for extra flavor.
- Use a non-stick skillet to reduce the amount of oil needed for frying.
- If you prefer a dairy-free version, substitute milk with a plant-based alternative and omit the cheese or use vegan cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to restore crispiness or use a toaster oven. The dipping sauce is best kept refrigerated and used within 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the tomato fritters instead of frying?
Yes, you can bake them at 400°F (200°C) on a greased baking sheet for about 15-20 minutes, flipping halfway through, until golden and crispy. However, frying provides the crispiest texture.
Can I prepare the batter ahead of time?
You can mix the batter up to 1 hour in advance and keep it refrigerated. Let it come to room temperature before frying for best results.
PrintTomato Fritters with Creamy Mayonnaise Tomato Dipping Sauce Recipe
Crispy and flavorful tomato fritters served with a creamy tomato mayonnaise dipping sauce. These golden patties combine fresh tomatoes, cheese, and a hint of jalapeño for a perfect appetizer or light meal that’s quick and easy to make.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Dipping Sauce
- 1 cup (232 g) mayonnaise
- 1 Roma tomato, chopped
Tomato Fritters
- 6–7 Roma tomatoes, diced (about 3 cups)
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon garlic, minced
- ½ cup (122.5 g) whole milk, room temperature
- 2 large eggs, room temperature
- ⅓ cup (33 g) chopped green onions
- 1 medium jalapeño pepper, seeded, diced
- 1 small red onion, finely diced (about ½ cup)
- ½ cup (56.5 g) mild cheddar cheese, shredded
- Vegetable oil, for frying
- Salt, to taste
Instructions
- Prepare Dipping Sauce: In a food processor or using an immersion blender, combine the mayonnaise and chopped Roma tomato until smooth and creamy. Transfer to the refrigerator to chill until ready to serve.
- Mix Fritter Ingredients: In a large bowl, add diced tomatoes, all-purpose flour, baking powder, kosher salt, black pepper, minced garlic, whole milk, eggs, chopped green onions, diced jalapeño, finely diced red onion, and shredded cheddar cheese. Stir well until all ingredients are thoroughly combined into a batter.
- Heat Oil: Place a large skillet on medium heat and pour in vegetable oil to about half an inch depth. Heat the oil until shimmering and hot enough for frying.
- Scoop Batter: Using a 3-tablespoon scoop, carefully drop spoonfuls of the batter into the hot oil in batches of 3 to 4 fritters, making sure not to overcrowd the pan.
- Flatten Fritters: Using a spatula, gently press down on each fritter to flatten them into approximately 3-inch wide patties for even frying.
- Fry Until Golden: Fry the fritters for 3 to 4 minutes on each side, or until they develop a crispy, golden brown crust.
- Drain Excess Oil: Remove the fritters from the oil using a slotted spatula and place them on a paper towel-lined plate to absorb any remaining oil. Sprinkle with salt to taste.
- Repeat Frying: Continue frying the remaining batter in the same manner until all fritters are cooked.
- Serve: Serve the warm tomato fritters immediately with the chilled creamy tomato mayonnaise dipping sauce.
Notes
- Ensure the oil is hot enough before frying to avoid greasy fritters.
- Adjust the seasoning in the batter to taste, adding more salt or pepper if desired.
- Jalapeño can be omitted or reduced for less heat.
- These fritters are best served fresh and hot for optimal crispiness.
- Leftover fritters can be reheated in a toaster oven to restore crunchiness.
Keywords: tomato fritters, fried fritters, crispy tomato patties, dipping sauce, appetizer recipe
