Sorry

 

[Monmc]

I'm married to a Greek and I have been cooking Greek food for over 35 years.

I want to share a few traditional yet easy and so delicious recipes with you.

The delicious pairing of tomato and feta into a fritter. Is like a marriage made in heaven

Α deliciously famous appetizer from the island of Santorini. Crunchy and soft, fresh, and full of fresh herbs.

I also serve this as a main with a tossed salad.

I will also add an easy Tzatziki recipe which is the dip in the photo

View attachment 22010

Ingrediants

2 cups chopped ripe tomatoes that have been scraped of the seeds and flesh
1/2 chopped red or brown onion
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
100g crumbled feta cheese
1/2 cup plain flour
1/2 cup fine semolina
1 tsp dried oregano
1/2 tsp baking powder
Salt (very minimal) and pepper

Extra virgin olive oil for shallow frying or any other frying oil of your choice

1. Combine all ingredients into a bowl and mix well. Initially the mixture will seem dry, continue mixing and the tomatoes will begin to release liquid, enough for the mixture to stick together and a patty can be shaped and formed.

2. Use a heaped tablespoon amount to create a fritter shape in your hands and fry over medium/high heat up approximately 2 minutes in each side or until golden and crispy. Transfer the hot fritters onto a plate with absorbent towels to soak any excess oil. Serve immediately with Tzatziki and enjoy.

Notes: The consistency of the mixture depends on the ripeness of the tomatoes. If the dough is quite wet, add more flour or semolina a tablespoon at a time.

Always fry a test fritter first to check the seasoning.

Do not pre-make the mixture before hand as the tomatoes will continue to release moisture resulting in a very wet batter. The batter should just be holding together.

Makes approximately 20.

These recipes you’re sharing look amazingUnfortunately, I’m only interested in eating them, at this point in my life🍽Your husband is a blessed man, Suzanne Rose

 

[Suzanne rose]

These recipes you’re sharing look amazingUnfortunately, I’m only interested in eating them, at this point in my life🍽Your husband is a blessed man, Suzanne Rose

Thank you for your kind words . I Wished he knew that, I think he takes me for granted

 

[Monmc]

Thank you for your kind words . I Wished he knew that, I think he takes me for granted

We know Someone who appreciates you (and what you do)... Well done, good and faithful daughter of the King 🕊

 

[Catherines]

I’m sure his appreciation lies in his staying with you and, hopefully, not complaining at every turn. As they say “Silence is golden”. My husband is also a very quiet man, never complains and does so much for me - I believe that is their way of showing appreciation, even though we may sometimes whinge! We’ve been together well over 50 years now.

 

[Suziez]

I'm married to a Greek and I have been cooking Greek food for over 35 years.

I want to share a few traditional yet easy and so delicious recipes with you.

The delicious pairing of tomato and feta into a fritter. Is like a marriage made in heaven

Α deliciously famous appetizer from the island of Santorini. Crunchy and soft, fresh, and full of fresh herbs.

I also serve this as a main with a tossed salad.

I will also add an easy Tzatziki recipe which is the dip in the photo

View attachment 22010

Ingrediants

2 cups chopped ripe tomatoes that have been scraped of the seeds and flesh
1/2 chopped red or brown onion
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
100g crumbled feta cheese
1/2 cup plain flour
1/2 cup fine semolina
1 tsp dried oregano
1/2 tsp baking powder
Salt (very minimal) and pepper

Extra virgin olive oil for shallow frying or any other frying oil of your choice

1. Combine all ingredients into a bowl and mix well. Initially the mixture will seem dry, continue mixing and the tomatoes will begin to release liquid, enough for the mixture to stick together and a patty can be shaped and formed.

2. Use a heaped tablespoon amount to create a fritter shape in your hands and fry over medium/high heat up approximately 2 minutes in each side or until golden and crispy. Transfer the hot fritters onto a plate with absorbent towels to soak any excess oil. Serve immediately with Tzatziki and enjoy.

Notes: The consistency of the mixture depends on the ripeness of the tomatoes. If the dough is quite wet, add more flour or semolina a tablespoon at a time.

Always fry a test fritter first to check the seasoning.

Do not pre-make the mixture before hand as the tomatoes will continue to release moisture resulting in a very wet batter. The batter should just be holding together.

Makes approximately 20.

This looks and sounds wonderful. Thank you Suzanne Rose!

 

[Macarj]

God they look good I am going to make them

 

[Milica]

They look so good! as does the dip - thankyou Suzanne Rose - i think i could eat them at anytime

 

[GrannyMae]

This recipe sounds delicious. I did have a chuckle over scraping off all the seeds and flesh. I will be making this using peeled deserved tomatoes.