Put aside your vegetable fritters and refresh your palate with these Santorini tomato fritters, appropriately named for a beautiful jumble of fresh tomatoes, feta and oregano. Serve with a minty yoghurt sauce for snacking or starters.
- 4 ripe medium tomatoes (600 g), chopped finely
- 1 large red onion (300 g), chopped finely
- 4 green onions, sliced thinly
- 1 cup mint leaves, chopped coarsely
- 2 tsps dried greek oregano leaves
- 1 tsp sweet paprika
- 100 g vegetarian feta, crumbled
- ½ cup (75 g) self-raising flour
- ½ cup (75 g) white spelt flour
- ½ tsp bicarbonate of soda
- 1.25 litres (5 cups) vegetable oil, for deep frying
- 1 cup (280 g) Greek-style yoghurt
- ¼ cup mint leaves, sliced thinly
- 60 g baby spinach leaves
- Lemon wedges, to serve (optional)
Combine tomato, onions, mint, oregano and paprika in a large bowl; season generously. Stand for 30 mins to release juices from vegetables; drain excess liquid.
Add feta, sifted flours and soda to tomato mixture; fold gently until well combined (mixture should hold together and will look quite chunky). Drop ⅓ cup of mixture at a time, leaving space between them, onto a baking-paper-lined oven tray.
Heat oil in a medium heavy-based saucepan to 180 C (or until a cube of bread browns in 15 secs).
Carefully place six of the fritters into the oil at a time, ensuring they don’t stick to the base of the pan. Cook for 1½ mins on each side or until golden brown. Remove with a slotted spoon to a paper-towel-lined tray; drain. Repeat cooking in batches until all fritters are cooked.
Mix yoghurt and mint in a small bowl; season to taste.
Serve hot fritters with minted yoghurt and spinach leaves. Serve with lemon wedges, if you like.
TIP To make eggplant fritters, use 600 g finely chopped eggplant (about 2 medium-sized eggplant), instead of the tomatoes.