Tomato fritters

Ingredients

• 300 g button mushrooms, for the filling
• 1 tablespoon lemon juice, for the filling
• 40 g vegan butter, for the filling
• 3 ripe, firm tomatoes
• 2 tablespoons wine vinegar
• 2 tablespoons flour, for dusting
• 170 g flour, for the batter
• About 200 ml lukewarm water, for the batter
• Sunflower oil for frying
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of sunflower oil
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• What to use instead of vegan butter
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Instructions

1. For the mushroom filling, clean the mushrooms, sprinkle them with the lemon juice so they don't darken and chop them finely. Fry them in the vegan butter over medium heat for about 10 minutes, until tender and they've released their liquid. Season them and blend them while hot into a paste. Hot, it's soft; as it cools, the vegan butter firms it up.
2. Spread it as thinly as you can on parchment paper and put it in the fridge for an hour, until firm.
3. For the batter, put the flour in a bowl with a pinch of salt and gradually add the lukewarm water, beating with a wooden spoon until it's smooth and thick enough to coat the spoon. Let it rest for half an hour.
4. Slice the tomatoes, dip the slices in the vinegar, drain them and add pepper.
5. Wrap each tomato slice in a piece of the mushroom filling, pressing the edges together. Flour them and dip them in the batter.
6. Heat plenty of oil in a deep saucepan to 175°C (350°F, the temperature the author gives). Fry the fritters a few at a time until the batter is pale golden and lift them out onto paper towels.
7. Serve them right away.

Nutrition facts

Approximate, per serving (about 243 g). Calculated with data from USDA FoodData Central.