Tomato Fritters

Ingredients

• 8 ounces Mushrooms (Cremini or white button mushrooms work well)
• 0.25 medium Onion (Finely chopped)
• 1 clove Garlic (Minced)
• 1 tablespoon Butter
• 0.25 cup Breadcrumbs (Plain or seasoned)
• 1 Egg (Beaten)
• 1 tablespoon Fresh Parsley (Chopped)
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 medium Ripe Tomatoes (Firm but ripe)
• 2 tablespoons Vinegar (White or apple cider vinegar)
• 0.5 cup All-Purpose Flour (For dredging)
• 1 cup Batter (see recipe below)
• 2 cups Vegetable Oil (For frying)
• 0.5 cup Milk (For batter)
• 1 Egg (For batter)
• 0.5 cup All-Purpose Flour (For batter)
• 0.125 teaspoon Salt (For batter)

Instructions

1. 1Finely chop the mushrooms and onion. Mince the garlic. In a skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and it evaporates, about 8-10 minutes. Stir in the breadcrumbs, beaten egg, parsley, salt, and pepper. Mix well and set aside to cool.
2. 2Cut the tomatoes into slices about 1/4 inch thick. Dip each slice in vinegar, drain it, and sprinkle with pepper.
3. 3Take a slice of tomato and wrap it in a thin layer of mushroom forcemeat. Bring the edges together to completely enclose the tomato slice.
4. 4In a bowl, whisk together the milk, egg, flour, and salt until smooth. The batter should be thick enough to coat the fritters.
5. 5Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Dredge each wrapped tomato in flour, then dip it into the batter, ensuring it's fully coated. Carefully drop the battered tomato fritters into the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side. Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately.