The Yolk's On You
Egg and Tomato Patties with Onion Crunch
35 minutes
Serves 4
DinnerAmericanDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the thrifty ingenuity of home cooks everywhere, these patties transform humble eggs, tomatoes, and onions into crisp-edged savory cakes. We'll coax out maximum flavor by balancing texture and seasoning, with a science-forward approach to binding and browning.
Ingredients
Yield
4
Instructions
- 01Crack the eggs into a large mixing bowl and beat until well combined.
- 02Add the drained diced tomatoes, finely chopped onion, paprika, cumin, oregano, garlic powder, black pepper, and sugar to the eggs. Stir until thoroughly mixed.
- 03Sprinkle the baking powder and flour over the mixture. Fold together gently until you have a thick, scoopable batter.
- 04Stir in the cooking oil to help the patties fry up crisp and golden.
- 05Let the batter rest for 5 minutes while you heat a large nonstick or well-seasoned skillet over medium heat and add enough oil to coat the bottom.
- 06Once the oil shimmers, scoop generous 1/4-cup portions of batter into the pan, flattening each slightly with the back of a spoon.
- 07Fry the patties for 3 to 4 minutes per side, until deeply golden and crisp.
- 08Transfer finished patties to a paper towel-lined plate. Immediately sprinkle with salt to taste while hot.
- 09Repeat with remaining batter, adding a little more oil to the pan as needed. Serve hot, crunch is best straight from the skillet.
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