Tomato Fritters Santorini Greek
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 6 minutes per batch
Makes: 18 fritters
- 400g/14ozs tomatoes, cherry or large tomatoes
- 1 medium onion, finely chopped (around 150g/5ozs)
- 3 spring onions (green and white), chopped
- 1/4 cup basil leaves, shredded
- 1/4 cup mint leaves, shredded
- 1/8 cup parsley leaves, shredded
- 200g/7ozs plain all purpose flour
- 2 teaspoons baking powder
- 1 1/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1/2-2/3 cup/125-150ml/4-5flozs chilled soda water
- Oil for shallow frying
Step 1 - Chop the tomatoes into small pieces or quarter the cherry tomatoes. Place the tomato pieces in a sieve over a jug and press down with a spoon or your hands to release the juices and seeds. Mix the tomatoes in a bowl with the chopped onion, spring onion, basil, mint and parsley.
Step 2 -In a bowl whisk the flour, baking powder, salt and pepper together and then add into the tomato herb mixture mixing well. Add the soda water and mix to become a batter. It will look like there's not enough batter but it will stick together.
Step 3 -Heat a frying pan onto medium heat. When it is hot add oil and wait for it to shimmer and heat up. Carefully scoop 60g/2oz balls of the mixture flattening it out to form a fritter. Cook for 3 minutes on each side adding oil if it needs it. Place on a plate lined with paper towels.