Santorini tomato fritters with yogurt dip
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Easy - September 2015
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Serves 4-6 -
Hands-on time 15 min, cook time 15 min
If you’ve ever been to Greece, then you are likely to have come across these tomato fritters. They make them on many of the islands, but they originate from Santorini. A thick batter of tomatoes, mint and flour is dropped into hot olive oil, fried crisp and then eaten with lemon wedges and cold dill yoghurt.
For something a little more decadent, take a look at our green tomato fritters served with bacon mayonnaise.
Recipe from My Street Food Kitchen: Fast and Easy Flavours From Around the World by Jennifer Joyce (£18.99; Murdoch Books)
delicious. tips
Baby plum tomatoes are best but you can also use large ripe ones if you remove the seeds.
The tomatoes can be chopped, covered and refrigerated earlier on the day of making, but the batter needs to be mixed together just before frying.