Greek Tomato Fritters Domatokeftedes |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 20 |
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These are tasty little tomato fritters- the are generally eaten on the Greek Islands during Lent. But- don't wait for that... have now and serve with a great beer... Ingredients:
1/2 cup semi-dried tomatoes, chopped |
1 tbspn olive oil |
1/2 large brown onion, finely diced |
3 cloves garlic, finely chopped |
2 cups ripe tomatoes (about 8) blanched, peeled, seeded and diced |
1/2 cup flat leaf parsley, finely chopped |
1/2 cup mint, finley chopped |
1 tbspn dried oregano |
5 spring onions, finley sliced- green ends and all |
sea salt and black pepper |
175g plain flour |
1 tbspn baking powder |
veg oil |
1/2 lemon to serve |
plain yoghurt, to serve |
fennel fronds, to serve |
Directions:
1. Place semi dried tomatoes in a small bowl and cover with boiling water. Soak for 20mins then drain.
2. Cook olive oil, onion and garlic in a small saucepan over medium heat 2-3 mins or until onion is golden. Remove and set aside.
3. Place semi dried tomatoes, diced tomatoes, herbs, spring onions and cooke donion mixture in a large bowl. Stir well and season.
4. Combine flour and baking powder, then add to tomato mixture and stir well to combine. Let mix rest for 15 mins.
5. Heat oil for frying until hot. Fry tablespoons of fritter mixture on one side for 2 mins, then turn over. Flatten slightly with the back of a spoon, and fry for snother 2-3 mins.
6. Remove from pan, and drain on absorbent paper. Repeat with remaining mixture.
7. Serve with a squeeze of lemon, a sprinkle of salt, and yoghurt. Top with fennel fronds, if desired.
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