Santorini Tomato Fritters
Having been fortunate enough to spend a week in Santorini last summer, I came across these little gems... Served in most if not every restaurant over there as a pre-dinner nibble, they're crunchy, juicy, herby and incredibly more-ish, I simply had to make them at home and here they are!
Baby plum tomatoes work best for these as they're very flavourful and the seeds are small enough to just leave in the batter mix without it getting too wet. The tomatoes can be prepped in advance, which is handy if you're cooking for a crowd, but leave the batter making to the last minute to avoid sogginess!
Santorini Tomato Fritters
Serves 4-6 as a starter
400g ripe roma (plum) or pomodorino (baby plum) tomatoes
1½ tablespoons fresh mint, chopped
1 teaspoon dried oregano
90g plain flour
1 teaspoon baking powder
1 teaspoon salt
Light olive oil, for pan-frying
For the Yoghurt Dip:
250g Greek-style yoghurt
1 cucumber, peeled and seeds removed
2 tbsp fresh mint, finely chopped
1 lemon, juice only
sea salt and freshly ground black pepper
Cut the tomatoes in half lengthways, scoop out and discard the seeds, then dice the flesh. If using baby tomatoes, cut them lengthways into quarters and leave the seeds in. Combine the tomato flesh, mint, oregano, flour, baking powder and salt in a medium bowl with 80ml of water and stir until a thick batter forms.
Heat 5cm of oil in a wok or medium heavy-based saucepan over medium–high heat. When a piece of bread dropped into the oil sizzles quickly, the oil is ready. Using a lightly-oiled soup spoon, carefully drop large tablespoons of the batter into the oil—about 4 at a time—and cook them for 30–40 seconds on each side until golden and crisp. Drain on paper towel.
Chop the cucumber into a fine dice then combine with the other dip ingredients. Serve the fritters straightaway with the yoghurt dipping sauce alongside.
Baby plum tomatoes work best for these as they're very flavourful and the seeds are small enough to just leave in the batter mix without it getting too wet. The tomatoes can be prepped in advance, which is handy if you're cooking for a crowd, but leave the batter making to the last minute to avoid sogginess!
Santorini Tomato Fritters
Serves 4-6 as a starter400g ripe roma (plum) or pomodorino (baby plum) tomatoes
1½ tablespoons fresh mint, chopped
1 teaspoon dried oregano
90g plain flour
1 teaspoon baking powder
1 teaspoon salt
Light olive oil, for pan-frying
For the Yoghurt Dip:
250g Greek-style yoghurt
1 cucumber, peeled and seeds removed
2 tbsp fresh mint, finely chopped
1 lemon, juice only
sea salt and freshly ground black pepper
Cut the tomatoes in half lengthways, scoop out and discard the seeds, then dice the flesh. If using baby tomatoes, cut them lengthways into quarters and leave the seeds in. Combine the tomato flesh, mint, oregano, flour, baking powder and salt in a medium bowl with 80ml of water and stir until a thick batter forms.
Heat 5cm of oil in a wok or medium heavy-based saucepan over medium–high heat. When a piece of bread dropped into the oil sizzles quickly, the oil is ready. Using a lightly-oiled soup spoon, carefully drop large tablespoons of the batter into the oil—about 4 at a time—and cook them for 30–40 seconds on each side until golden and crisp. Drain on paper towel.
Chop the cucumber into a fine dice then combine with the other dip ingredients. Serve the fritters straightaway with the yoghurt dipping sauce alongside.
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