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4 cups fresh tomatoes - chopped
2 eggs
salt
pepper
flour
vegetable oil for frying
Peel and chop very ripe tomatoes into thumbnail size peices. Add salt and pepper to taste. Add eggs and mix well. Add flour 1/2 cup at a time, mixing well after each addition until you have a thick batter. Batter should pour from a spoon, but be thicker than pancake batter. Heat 1/2 inch vegetable oil in skillet over medium-high heat. Spoon batter into patties and fry until golden brown on each side. Remove from pan and drain on paper towel.
2 eggs
salt
pepper
flour
vegetable oil for frying
Peel and chop very ripe tomatoes into thumbnail size peices. Add salt and pepper to taste. Add eggs and mix well. Add flour 1/2 cup at a time, mixing well after each addition until you have a thick batter. Batter should pour from a spoon, but be thicker than pancake batter. Heat 1/2 inch vegetable oil in skillet over medium-high heat. Spoon batter into patties and fry until golden brown on each side. Remove from pan and drain on paper towel.
