Tomato and Fetta Fritters
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The delicious pairing of tomato and feta into a fritter. Can it get any better? It does when you add tzatziki!
Α deliciously famous appetizer from the island of Santorini. Crunchy and soft, fresh, and full of fresh herbs.
Ingredients
2 cups chopped ripe tomatoes ( I chop in blender)
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
Method
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.( I have previously added a recipe for Tzatziki)
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.
Α deliciously famous appetizer from the island of Santorini. Crunchy and soft, fresh, and full of fresh herbs.
Ingredients
2 cups chopped ripe tomatoes ( I chop in blender)
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
Method
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.( I have previously added a recipe for Tzatziki)
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.
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