A Fritter for a Rainy Day
I first made these fritters on a rainy summer afternoon. My grandson was visiting and looking for a snack. We had a ripe tomato on the counter and some pimento cheese in the fridge. I thought, why not mix them up? The sizzle from the pan made us both so hungry.
He took one bite and his eyes got wide. He said, “Grandma, these are like little happy bites.” I still laugh at that. It is a good reminder. The best food often comes from using what you already have. It does not need to be fancy.
Why This Little Fritter Matters
This recipe matters because it turns simple things into something special. You take a tomato and some cheese. A few minutes later, you have a warm, crispy treat. It shows you that cooking is a kind of magic.
It also teaches you to trust your hands. The batter should feel just right, not too thick or too thin. You will learn to see when the fritters are perfectly golden. This is a skill you will use forever. What is your favorite “magic” recipe that uses simple things?
Let’s Talk Flavors
When these fritters cook, your whole kitchen will smell amazing. You get the sweet onion and tomato. Then you get the tangy, creamy pimento cheese. The cornmeal makes them wonderfully crispy.
And that pepper jelly? It is a game-changer. The sweet and spicy jelly with the salty fritter is just perfect. It makes your taste buds dance. *Fun fact: The “pimento” is a sweet, red chili pepper. It is much milder than a jalapeño!* Do you like a little sweet with your salty, or do you keep them separate?
The Secret to a Perfect Fritter
The key is not to stir the batter too much. Just mix until the wet and dry ingredients are combined. A few lumps are just fine. Too much stirring makes tough fritters.
And when you flip them, press down gently with your spatula. This gives them that lovely, crispy surface. I like to listen for the sizzle. That is the sound of them getting delicious. Have you ever had a kitchen disaster that taught you a good lesson?
A Little Story About Sharing
I once brought a big plate of these to my neighbor. She was feeling a bit down. We sat on her porch and ate them straight from the paper towel. We didn’t talk much, just enjoyed the food.
She smiled for the first time all week. That is the other reason this matters. Food made with a happy heart can comfort people. It is a way to say “I care” without using any words at all. A warm fritter can be a little hug for someone’s soul.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1/2 cup | |
| Self-rising cornmeal mix | 1 cup | |
| Salt | 1/2 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Ripe tomato | 1 | Cored, seeded, and diced |
| Sweet onion | 1/2 | Diced |
| Large egg | 1 | |
| Buttermilk | 1/2 cup | Plus a small amount more if batter is too thick |
| Prepared pimento cheese | 1/2 cup | Plus more for serving, if desired |
| Vegetable oil | 1/3 cup | For frying; more may be necessary for batches |
| Pepper jelly | 1/2 cup | Melted; optional, for serving |
My Summer Fritter Flippin’ Fun
Oh, the smell of tomatoes on a sunny day. It takes me right back to my granddaddy’s garden. We would pick them warm from the vine. This recipe mixes that summer taste with my favorite pimento cheese.
It creates the most delicious little fritters. They are crispy on the outside and so soft inside. My grandson calls them “flavor pockets.” I still laugh at that. Let’s get our bowls ready.
Step 1: Grab your biggest mixing bowl. Put the flour and cornmeal mix right in. Add your salt, pepper, and that wonderful garlic powder. Give it all a good stir with a spoon. Now, toss in your diced tomato and sweet onion. Mix them until they are coated in the flour. Doesn’t that already look pretty?
Step 2: Now for the wet stuff. In a smaller bowl, crack your egg. Pour in the buttermilk and whisk it together. Then, plop in that pimento cheese. Stir until it is all combined. It might look a little lumpy, and that is just fine. Pour this right into your big bowl of dry ingredients.
Step 3: Gently stir everything until it is just mixed. Do not over-stir. (My first batch was tough as shoe leather. That is my hard-learned tip for you!). If the batter seems too thick, add a tiny splash of buttermilk. It should be thick but able to drop from a spoon.
Step 4: Heat your oil in a big skillet. You will know it is ready when a tiny bit of batter sizzles. Carefully drop heaping spoonfuls of batter into the oil. Do not crowd the pan. Let them cook for a few minutes until the bottom is golden. Then comes the fun part.
Step 5: Flip each fritter over. Press down gently with your spatula. This helps them get extra crispy. Cook the other side until it is just as golden brown. Drain them on a paper towel. What is your favorite summer vegetable to cook with? Share below! Serve them up hot and delicious.
Cook Time: 15-20 minutes
Total Time: 30 minutes
Yield: About 12 fritters
Category: Appetizer, Snack
Three Tasty Twists on a Classic
I love a good recipe that you can play with. It is like a little kitchen adventure. Here are a few fun ways to change up these fritters. Try one and see what you think.
The Zesty Zinger: Add a finely chopped jalapeño to the batter. It gives you a lovely, warm kick. Perfect for those who like a little spice in their life.
The Herby Helper: Stir in two tablespoons of fresh, chopped basil. It makes the fritters taste so fresh and garden-like. I do this in the summer when my basil plant is happy.
The Corny Crunch: Mix in a half-cup of sweet corn kernels. It adds a wonderful little pop of sweetness. It reminds me of a summer fair.
Which one would you try first? Comment below!
My Favorite Ways to Serve Them
These fritters are wonderful all on their own. But I think food tastes better with friends. A simple side salad with a light dressing is perfect. It balances the richness of the fritters so nicely.
For a real treat, serve them with a big dollop of cool sour cream. Or, warm up some pepper jelly for dipping. The sweet and spicy jelly is a dream. It is my grandson’s absolute favorite.
To drink, a tall glass of sweet iced tea is my go-to. It is so refreshing. For a grown-up pairing, a crisp lager beer works wonderfully. It cuts through the richness just right. Which would you choose tonight?
Keeping Your Fritters Fresh and Tasty
Let’s talk about keeping these fritters for later. They are best eaten right away. But you can save them for a quick snack.
Let them cool completely first. Then store them in a sealed container in the fridge. They will stay good for about three days. You can also freeze them for a month.
I once reheated a batch in my toaster oven. It made them crispy again. This matters because a good reheat brings back that happy, fresh-from-the-pan feeling. Batch cooking means a yummy meal is always close by.
Have you ever tried storing it this way? Share below!
Fritter Fixes for a Perfect Batch
Sometimes, our cooking needs a little help. Here are some common fritter troubles. I have a fix for each one.
Is your batter too thin? Just add a spoonful of flour. Is it too thick? A splash more buttermilk will fix it. I remember when my first fritters burned. My oil was too hot. Now I test it with a tiny bit of batter.
Getting the heat right matters for a golden crust. Pressing them flat helps them cook all the way through. This builds your confidence in the kitchen. Your food will taste better, too.
Which of these problems have you run into before?
Your Fritter Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour blend instead of all-purpose flour.
Q: Can I make the batter ahead of time?
A: I do not recommend it. The batter is best made fresh.
Q: What if I do not have pimento cheese?
A: Shredded cheddar cheese mixed with a little mayo works nicely.
Q: Can I double this recipe?
A: Absolutely. Just use a bigger bowl and cook in more batches.
Q: Is the pepper jelly important?
A: It is optional, but it adds a sweet and spicy kick. A fun fact: pepper jelly is a Southern classic!
Which tip will you try first?
Happy Cooking From My Kitchen to Yours
I hope you love making these fritters. They always make my kitchen smell wonderful. Cooking is about sharing and making memories.
I would be so happy to see your creations. Your family’s version might become a new favorite. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Tomato and Pimento Cheese Fritters
Description
These savory fritters combine the tangy flavors of tomato and pimento cheese in a crispy cornmeal batter, perfect for a snack or side dish.
Ingredients
Instructions
- In a large bowl combine the flour, cornmeal mix, salt, pepper, and garlic powder. Add the tomato and onion and stir to combine.
- In a small bowl, lightly beat the egg into the buttermilk, and then add in the pimento cheese and stir to combine. Add the wet mixture to the dry mixture and stir until just combined. Add a small amount of additional buttermilk if you find the batter too thick.
- Heat the oil in a large skillet over medium heat. Spoon the batter into the oil by heaping tablespoonsful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot. Serve with melted pepper jelly and additional pimento cheese, if desired.
Notes
- Nutritional values are an estimate and will vary depending on the brands used. The values do not include optional ingredients. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.