Tapas Time!!! “Rustic” Tomato Fritters

I sooooo love tomatoes, not just for the taste, but if I can break my rules and slip in a little "health science" in my Cookbook Section of the blog, tomatoes are very high in the antioxidant Lycopene, that helps fight prostate and breast cancer.

I ran across an awesome recipe for what I call "Rustic" Tomato Fritters, a perfect tapas treat to add to my ever growing arsenal of healthy/tasty tapas and appetizers (I got this thing for irregular shaped home made food as opposed to perfectly symetrical mass produced).

Anyhoo, as always, I use my tapas recipe articles to mentally prep for that long awaited day where I can live out my ultimate culinary fetish, which is to cook in the ultimate outdoor kitchen….note I said ULTIMATE………TA-DAAAAA (play dramatic music in your head for photo below)!!!!

"Rustic" Tomato Fritters

Makes approx. 16 fritters

4-5 large ripe organic Roma tomatoes, finely chopped
1 red organic onion, finely chopped
1 tbsp freshly organic chopped parsley
2 tbsp freshly organic chopped mint
1 tsp
Pink Himalayan Salt or Alternately Celtic Sea Salt (AVOID COMMON TABLE SALT!!!)
freshly ground organic black pepper
a "splash" of organic virgin olive oil

250 grams plain organic flour
(Gluten Free, Grain Free, and Paleo Folks will have to experiment with what to do here)

Unrefined Coconut Oil for frying
(original recipe called for Rice Bran Oil, but Coconut Oil is my frying oil of choice, although I seldom fry with Olive Oil, I wanna give it a try one day……AVOID CANOLA OIL UNDER ANY CIRCUMSTANCES!!!!!)


Combine the tomatoes, onion, herbs, seasoning, olive oil and flour in a large bowl/ The mixture will be like a very thick pancake batter. Cover and set aside for 30 minutes.

Depending on the size of your frying pan heat up enough oil in a pan to shallow fry the fritters. If using the recommend coconut oil, heat it until hot, but not smoking

Drop in spoonfuls (using a dessert spoon or soup spoon is fine) of the tomato batter cooking a maximum of 3 fritters at a time. Cook for 2-3 on each side and drain on paper towels.

The original recipe instructed to sprinkle a little extra salt on top and serve with Tzatziki Sauce or freshly squeezed lemon.

…..However, instead of Tzatziki, I'm experimenting with a few things like a saucer of Manuka Honey mixed with Dijon mustard, or a saucer of the amazingly tasty (and more amazingly healthy Culinary Argan Oil), sprinkled with a little Pink Himalayan Salt and Coarse ground Black Pepper……they are actually great plain as well.

Experiment, be creative, and Enjoy your Tapas Time!!!!

recipe and food photography credits to the Souvlaki For The Soul blogspot ………(the outdoor kitchen theme is original)

~stay healthy~


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