These little tomato fritters are such a treat to eat and can also be enjoyed at ‘ room temperature' as part of a shared meal.
I first tried this style of fritter on a Greek Island called Santorini...
400g cherry tomatoes or about 4 large tomatoes, washed
* I used Bettina Romano's specialty cherry tomatoes
1 red onion or 4 spring onions, finely chopped
2 Tbsp chopped parsley
2 Tbsp chopped mint
1 Tbsp oregano leaves or 1tsp of dried oregano leaves
1 tsp salt
Freshly ground pepper
100g feta cheese, crumbled
½ cup plain flour
1 tsp Baking Powder
½ tsp salt
Extra virgin olive oil to fry
Natural Greek yogurt to serve.
Cut the cherry tomatoes into halves or large tomatoes into
Combine tomatoes, onion, parsley, mint, oregano and salt in
a large bowl. Season well with ground pepper and crumble over the feta cheese.
Sift the flour with baking powder, and stir into the mixture gently until well combined. Leave to rest for 20–30 minutes.
Heat a large fry pan up with enough olive oil to shallow fry the fritters. The oil must be hot, spoon in two dessertspoons for each fritter and cook for 2–3 minutes on each side.
Drain onto paper towels. Season with a little salt.
Serve these fritters with lashings of natural yogurt and side of fresh salad greens.
Ready in: 1 hour | Cooking time: 25 minutes for whole batch
Makes: 10–12 fritters
Credit: NZ Life Nov–Dec 2017
Note: These little fritters are particularly good made with late season, sun-ripened tomatoes – full of flavour and sweetness