1 c. all purpose flour
1 tsp. baking powder
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. dried basil
1 (28 oz.) can tomatoes, drained
1 tbsp. finely minced onion
1/2 tsp. Worcestershire sauce
2 eggs
Vegetable oil for frying

In large bowl combine flour, baking powder, sugar, salt and basil. Cut tomatoes in 1/2" pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix. In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork. Heat oil (medium heat) 1/4" oil in skillet. Drop batter by tablespoon, patting them down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time. Makes 26 fritters or 4 to 6 servings.