Santorini tomato fritters


2 punnets small tomatoes (approximately 400 grams)
½ cup red onions, finely chopped (you can use spring onions if you prefer)
¼ cup fresh mint, chopped
¼ cup fresh basil, chopped
¼ cup fresh continental parsley, chopped
1 teaspoon oregano (you can also use fresh thyme instead)
sea salt and cracked pepper, to taste
100 grams self-raising flour
extra virgin olive oil, for frying


Rinse the tomatoes well and dry them. Place them in a large bowl and pinch them so that the pulp comes out and you are left with a pulpy smooth substance.

Add the onions, mint, basil, parsley, oregano, sea salt, and cracked pepper and mix well. Add the flour gradually until you reach a thick but moist sticky paste. Do not make the paste dry.

Pour some olive oil in a large frying pan or wok to a depth of 3 centimeters. When the oil is hot but not smoking, carefully drop in tablespoons of the mixture and fry, turning the tomatokeftedes over once so that both sides become a light golden color.

These are best served immediately, while still hot.


Post a Comment