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Dried tomato fritters
Serves 4 Starters and mains
Ingredients
- 16 sun-dried tomatoes
- 1 egg, beaten
- 2tbsp plain flour
- ½tsp baking powder a little milk (optional)
- olive oil, for shallow-frying
Method
Place the 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.
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 freshly ground black pepper.
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 thoroughly coated. Allow any excess batter to drip off. Shallow-fry the tomatoes in the hot oil in batches until golden, about 3 minutes on each side.
Drain on kitchen paper and serve either warm or cold.
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