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.
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.
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.
Photo: bauersyndication.com.au