Tomatokeftedes - Tomato Fritters

Cook Time 40 minutes plus an hour minimum to drain tomatoes

Servings makes 16 fritters

Ingredients

1.5kg ripe tomatoes

4 spring onions, finely chopped

1 large onion, finely diced

150g feta, crumbled approx.

300g self-raising flour

1 tsp baking powder

3 tbsp mint, finely chopped

3 tbsp parsley, finely chopped

3 tbsp dill, finely chopped

1 egg

Salt and a pinch of pepper

Olive oil, for frying

Method

These delicious fritters from the island of Santorini are made with sweet, ripe tomatoes, herbs and feta. They are best served as a mezze snack or light meal with a salad. Tzatziki is a great accompaniment.

Take the tomatoes and finely chop them. Gently squeeze all the seeds out and allow the extra liquid to drain. Place the tomatoes into a colander and allow them to drain for about an hour.

In a bowl, combine the tomatoes with the onions, mint, parsley, dill, spring onions, egg, salt and pepper. Mix well.

Add the flour and baking powder. The texture will very much depend on the liquid of the tomatoes. Add the crumbled feta into the bowl and mix well. The mixture should resemble a stiff batter. Add more flour if necessary.

Take your frypan and heat about ½ an inch of olive oil. Take spoonfuls of batter and fry until golden. Turn over and fry the other side. Remove and place on absorbent paper to drain.