Tomato Fritters

Ingredients

• 1 can tomatoes
• 6 cloves
• ⅛ cup sugar
• 3 slices onion
• 1 teaspoon salt
• Few grains cayenne
• ¼ cup butter
• ½ cup corn-starch
• 1 egg

Steps

1. Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper. Melt butter, and when bubbling, add corn-starch and tomato gradually; cook two minutes, then add egg slightly beaten. Pour into a buttered shallow tin, and cool. Turn on a board, cut in squares, diamonds, or strips. Roll in crumbs, egg, and crumbs again, fry in deep fat, and drain.

More recipes with tomatoes, cloves, onion, cayenne pepper, butter, cornstarch or eggs

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.