Crispy Spiced Tomato Fritters Recipe

About this recipe

A delightful Jain-friendly dinner option featuring crispy, spiced tomato fritters coated in a seasoned flour mixture and shallow-fried to perfection. Perfect for those seeking a quick and satisfying meal.

Ingredients

• 500 g Pluckk Organic Hybrid Tomatoes
• 1 Combo Fortune Rice Bran 1L & Mustard Oil 1L Pet
• 1 Combo True Elements Jowar Flour,True Elements Bajra Flour,True Elements Quinoa Flour
• 1 pc (52 g) On1Y Paprika Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Jk Jeera Powder / Cumin Powder

Instructions

1. 1. In a mixing bowl, combine 3 cups of flour, 1 tablespoon of paprika, 1 teaspoon of salt, and a pinch of cumin powder for flavor.
2. 2. Slice 2 tomatoes into thick, even rounds and pat them dry with a paper towel to remove excess moisture.
3. 3. Dip each tomato slice into the flour mixture, ensuring an even coating on all sides.
4. 4. Heat a shallow layer of oil in an iron skillet over medium heat. Once hot, carefully place the coated tomato slices into the skillet.
5. 5. Fry the tomato slices for 2-3 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
6. 6. Serve the crispy spiced tomato fritters hot with a side of your favorite Jain-friendly dipping sauce or chutney.

How to make Crispy Spiced Tomato Fritters

1. Mix the spiced flour. Combine 3 cups of flour with 1 tablespoon of paprika, 1 teaspoon of salt and a pinch of cumin powder in a mixing bowl.
2. Coat the tomatoes. Slice 2 tomatoes into thick even rounds, pat them dry to remove excess moisture and dip each slice in the flour mixture to coat all sides.
3. Fry until crisp. Heat a shallow layer of oil in an iron skillet over medium heat and fry the slices 2-3 minutes a side until golden, then drain on paper towels.
4. Serve them hot. Serve the crispy spiced tomato fritters hot with a side of your favourite dipping sauce or chutney.

Frequently asked questions

Why is it important to pat the tomato slices dry before coating them?

Patting the tomato slices dry removes excess moisture, ensuring the flour mixture adheres evenly to the surface. Skipping this step can result in a soggy coating that won't crisp up properly during frying.

What’s the best oil for frying these fritters?

Mustard oil is traditionally used in Indian cuisine and adds a distinct, slightly pungent flavor to the fritters. If you prefer a milder taste, you can use rice bran oil as listed in the recipe, which is neutral and ideal for shallow frying.

How can I adjust the spice level of the fritters?

To reduce the heat, use less paprika powder or opt for sweet paprika instead. If you prefer spicier fritters, you can add a pinch of chili powder or finely chopped green chilies to the flour mixture.

How do I know when the fritters are perfectly crispy and ready to be removed from the skillet?

The fritters are ready when both sides are golden brown and the coating feels firm to the touch. Avoid overcrowding the skillet, as this can lower the oil temperature and make the fritters soggy instead of crispy.

Can these fritters be made ahead and reheated later?

While they are best enjoyed fresh and hot, you can store leftover fritters in an airtight container in the fridge for up to 2 days. Reheat them in a skillet or oven at medium heat to restore their crispiness; avoid microwaving as it can make them soggy.