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This is the second recipe fromthis site I have tried, and the second that failed miserably. This is a soggy, ugly mess. Even if the recipe had mentioned squeezing the seeds out of the tomatoes (which I did), once they are inverted onto the puff, it turns to mush. What a waste of time.

By freshrachael | 

March 14, 2008

This didn't work at all. The batter was extremely lumpy, it never really firmed up (stayed pasty) and when I fried it, it fell apart since there is no binder, and the flour has no gluten. Nightmare. Too bad, since the batter tasted great.

By freshrachael | 

January 7, 2008