Well it has been some time since I wrote my last post – so sorry about that!
So today, I am in the mood for a bit of comfort food – the pan fried kind. That’s just what happens when autumn comes around, you swear off any type of salad, and all you want is a bit of treat. So here are my Santorini Tomato Fritters.
Basically one key part of the Greek Mezze is fritters – tomato, pumpkin, courgette, aubergine, cheese, onion…you name it! Pretty much any type of vegetable or cheese can be made into a fritter. And that is fine by me, as they taste soooo good!
The Tomato fritter is native to the beautiful island of Santorini, but really, these little fritters appear across all the Aegean Islands.
They are great in a wrap, especially warm homemade pita bread, served with grilled halloumi and a touch of Greek olive pesto….YUM!
So here is the recipe
- 6 medium tomatoes – about 700-750 grams
- ½ red onion, finely diced
- ½ bundle fresh flat leaf parsley & mint
- 1 medium egg
- 150 grams self-raising flour
- Salt and Pepper, to season
- *tsp of sugar (optional, see below)
- Olive Oil for frying
- Start off by cutting a criss-cross at the bottom of each tomato, and soak the tomatoes in hot water for about 3 minutes or so. We just want to remove the skins, so that we can get to the juicy flesh. Once the skins have been removed, cut the tomatoes in half, remove the seeds, and cut the flesh into strip or chunks – your choice.
- Afterwards, dice the herbs as finely as possible and sautee the diced red onion, until soft. Add both the herbs and the red onion to the chopped tomatoes, and squeeze these ingredients with your hands. This is just to make sure the tomatoes are as soft and ‘mushy’ as possible for the batter.
- Then simply add the medium egg, give the mixture another good toss (with a spoon this time, not hands!), and gradually add the 150 grams of self-raising flour until a thick batter forms. At this point add a touch of salt and pepper. My mom did sometimes add a teaspoon of sugar at this point as well. Sometimes, when tomatoes are out of season, they can be a bit sour or acidic, so the sugar helps bring their natural sweetness out.
- Heat enough oil in a frying pan, about ½ inch high, and drop tablespoons of the batter in the oil, cooking the fritter for 3 minutes on each side until golden brown.
- Once cooked remove the fritters from the pan, and place on a piece of kitchen roll to remove any excess oil.