Summer flavors are here, friends! My cherry tomato plants are going nutso, and I have loads and loads of pretty yellow, orange, and red tomatoes. My favorite tomato, the Black Cherry, is also starting to ripen, which makes me giddy. Spring spinach is still happy-happy and going strong.
In fact, the inspiration for today’s tomato florentine fritters came from my garden, which is exactly why I love home gardening so much: a few steps out the door, and you have organic, super healthy ingredients for lunch.
Zucchini fritters are making the rounds on the interwebs, and they’re all so beautiful and tempting and really gave me the cravings for fritters. But, since I’m not growing zucchini, I wanted to use something from my garden instead. I stood on my deck and looked around.
Hello, tomatoes, spinach, basil, green onions, and garlic!
As I was mixing up the florentine fritter goodness, I threw in an extra egg. No particular reason (it’d be fine without it), but at the moment I was really wanting a bit of scrambled eggs, and it just seemed like the right thing to do.
Almost like an appetizer omelet. Still fritter-y, still hand-holdable, just eggier than your typical fritter.
Oh, and I also added a good dose of protein-packed quinoa (red, for dots of color). Lemon zest and goat cheese round out the ingredients and give a nice little punch of extra flavor.
And wow, are they good! You could easily serve tomato florentine fritters for breakfast, brunch, or lunch, and — of course — as a healthy snack. Pack them up and take them to work. Tuck them in your handbag for a long flight.
Like most vegetable fritters, they’re even good cold from the fridge.
Serve them with a yogurty dipping sauce or dressing (pictured here is a dreamy dill buttermilk dressing that will be on the blog next week).
And sooo easy to make – one bowl, one pan, done!
- 4 eggs
- 1/4 teaspoon baking powder
- 3 tablespoons corn flake crumbs or bread crumbs
- 2/3 cup cooked quinoa (leftover quinoa works great)
- 2 cups chopped spinach
- 1/4 cup chopped scallions
- 1/3 cup chopped tomatoes (about 8 to 10 cherry tomatoes)
- 2 tablespoons minced fresh basil
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1/4 cup goat cheese, crumbled
- 1/2 teaspoon kosher salt
- Crack the eggs into a medium mixing bowl, along with the baking powder, and whisk until scrambled. Stir in the corn flake/bread crumbs and cooked quinoa and mix well. Add the remaining ingredients and fold to combine.
- Heat a large non-stick skillet over medium heat (you can also use a well-seasoned cast iron skillet). Spray surface with an oil spray. Heat until water droplets sizzle immediately upon hitting the pan.
- Use a 1/4 cup measuring cup to scoop out the fritter mixture. Gently pour the fritter mixture into the pan. Use a regular table spoon with your free hand to push the mixture into a mound. Don't worry about flattening it at this point. Add more to pan, but don't crowd (it's okay to work in batches). Cook the fritters for 2 minutes on this side.
- Use a flat spatula to flip the fritters. Gently press on each fritter to flatten to your preferred thickness. Cook for 4 to 5 minutes more. Remove from heat and cool slightly before serving.