Tomatoes were originally believed to be poisonous by Europeans who were suspicious of the bright red, glossy fruit. A member of the deadly nightshade family, their leaves are poisonous, but the tomato itself is actually very healthy, containing zero fat, cholesterol, and sodium, while being high in vitamins A and C.
Native to South and Central America, the seeds of the tomato plant were brought to Europe by Cortez, but purely as ornamental plants and not for consumption. Eventually, as the Spanish began to colonize other lands, the tomato spread throughout the Americas. It's many diverse varieties are now broadly grown in warm climates and often in greenhouses where it is cooler.
The earliest mention of tomatoes growing in North America came in 1710, when they were reported in what is now South Carolina by herbalist William Salmon. By the middle of the 18th Century, it is believed they were being grown in the Southeast, including on some Carolina plantations. Speculation persists that some people still thought of tomatoes as poisonous and used them as ornamentation only, in spite of the fact that Thomas Jefferson had eaten them in Paris and. impressed with the tomato, sent seeds back to America.
Tomatoes have come a long way since those early days, and now are consumed raw, and as ingredients in drinks, sauces and dishes that frequent tables everywhere. These recipes are for tomato fritters, small cakes made of batter, either sauteed or fried, which bring the taste of summer to your table anytime of the year.
Greek Tomato Fritters
Ingredients:
- 4 ripe medium tomatoes, finely chopped
- 2 medium zucchini, grated
- 1 medium onion, grated
- 1 ½ - 2 cups of self-rising flour
- ½ bunch fresh parsley, finely chopped
- ½ bunch fresh mint or fresh basil, finely chopped
- salt to taste
- pepper to taste
- sunflower or canola oil for frying
Preparation:
- In a bowl, combine all ingredients except the flour. Gradually add just enough flour to make a thick batter.
- Heat 1/2 to 3/4 inch of oil in a nonstick frying pan until it is very hot. Using a tablespoon, drop the batter into the oil and fry until browned on all sides, turning the fritters if necessary.
- Remove the fritters with a slotted spoon and place on paper towels to drain.
Yield: serves 4-6
Easy American Tomato Fritters
Ingredients:
- 2 cups chopped tomatoes
- 1/2 tsp. sugar
- Salt to taste
- Pepper to taste
- 1 Tbsp Basil
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- Cayenne pepper to taste (optional)
- 1 Tbsp olive oil (or Canola)
- 1/2 cup milk
- Flour
- Oil for frying
- Preparation:Combine tomatoes with sugar, salt, pepper, basil, garlic powder, onion powder, cayenne, and olive oil. Let marinate for 30 minutes, stirring occasionally.
- Add the milk and just enough flour to bind the tomatoes, not too thick.
- Drop by the tablespoonful into hot fat, about 360 or 370 degrees until brown, turning if necessary.
- Remove with a slotted spoon and place on paper towels to drain.
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
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