Method

Prepare the Ingredients:

If using fresh tomatoes, dice them and remove excess moisture by patting them dry with a paper towel. This helps prevent soggy fritters.

Chop the basil and set aside.

Make the Batter:

In a mixing bowl, combine the flour, baking powder, salt, and black pepper. Whisk until well blended.

Gradually add the water, stirring continuously until the batter is smooth. You may need to adjust the amount of water; it should be thick but pourable.

Fold in the diced tomatoes, chopped basil, and grated Parmesan cheese (if using) until evenly incorporated.

Rest the Batter (Optional):

Let the batter sit for about 10 minutes. This allows the flavors to meld and the batter to thicken slightly.

Heat the Oil:

In a skillet or frying pan, heat about 1/2 inch of olive oil over medium heat. You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles immediately, you’re good to go!

Fry the Fritters:

Using a spoon or scoop, drop small amounts of batter into the hot oil, leaving enough space between each fritter to prevent sticking.

Fry for about 2-3 minutes on each side or until they are golden brown. Adjust the heat as necessary to prevent burning.

Drain the Fritters:

Once cooked, use a slotted spoon to remove the fritters from the oil and place them on paper towels to drain any excess oil.

Serve:

Enjoy them warm, optionally garnished with extra basil or grated cheese.

Variations

Herb Variations: You can substitute basil with parsley, oregano, or chives for different flavor profiles.

Cheese Variations: Try using mozzarella or feta instead of Parmesan for a different taste.

Spicy Fritters: Add a pinch of red pepper flakes for a spicy kick.