When fresh tomatoes are in season, these crispy Parmesan tomato fritters are a delicious way to put them to good use. They’re golden and crisp on the outside, tender and flavorful inside, and filled with tomatoes, Parmesan cheese, herbs, and just the right amount of seasoning.
Serve them as a quick appetizer, an easy summer side dish, or a light lunch with a fresh salad. They’re especially tasty with a spoonful of sour cream, ranch dressing, garlic aioli, or your favorite dipping sauce.
Ingredients
- 2 cups fresh tomatoes, finely diced
- 1 teaspoon salt, divided
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh basil or parsley
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 2 to 3 tablespoons olive oil, for frying
Instructions
- Place the diced tomatoes in a colander and sprinkle them with 1/2 teaspoon of salt. Let them drain for 10 to 15 minutes, then gently press out as much excess moisture as possible with paper towels or a clean kitchen towel. This step helps the fritters become crisp instead of soggy.
- Add the drained tomatoes to a large bowl. Stir in the flour, Parmesan, eggs, green onions, basil or parsley, garlic, black pepper, Italian seasoning, red pepper flakes, and the remaining 1/2 teaspoon of salt. Mix until evenly combined. The mixture should be moist but thick enough to hold together on a spoon. If it seems too wet, add another tablespoon of flour.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of the tomato mixture into the skillet for each fritter. Gently flatten each mound with the back of the spoon, leaving space between the fritters.
- Cook for 2 to 3 minutes per side, or until golden brown and crisp. Work in batches and add more oil as needed.
- Transfer the cooked fritters to a paper towel-lined plate or wire rack. Serve warm with your favorite dipping sauce.
Tips for Crispy Fritters
- Drain the tomatoes thoroughly—the less excess liquid, the crispier the fritters will be.
- Avoid overcrowding the skillet, which can lower the temperature of the oil and make the fritters soft.
- Keep the heat at medium so the centers cook through before the outside becomes too dark.
- For the best texture, enjoy the fritters immediately after cooking.
Storing and Reheating
Store leftover fritters in an airtight container in the refrigerator for up to three days. Reheat them in a skillet, air fryer, or 375°F oven until warmed through and crisp. Microwaving works in a pinch, but the fritters will be softer.
Fresh, savory, and simple to prepare, these crispy Parmesan tomato fritters are sure to become a favorite whenever you have extra tomatoes waiting in the kitchen.