A moreish meze that makes use of ripe, new-season tomatoes fried in crisp batter – they will disappear as quickly as you can make them.
Santorini is famous for tomato fritters, but these delectable meze are found in kitchens across Greece in the summer months. Inspired by fritters I tried on my recent visit to Kalamata, these fritters have a hint of red pepper, mint and strong tasting goat’s feta. The fritters have just enough batter to hold together the soft ripe tomato centre. The outside of the fritter peppered with crispy, crunchy shards of tomato and mint popping out.
Olive oil is my frying oil of choice and its strong flavour, is all part of the taste for these fritters. A small frying pan filled with two inches of really hot oil will do the job. You’ll also need a tray lined with kitchen paper at the ready.
I like these fritters as a meze with a dollop of cooling tzatiki or, more simply, strained greek yoghurt spiked with a little paprika, garlic and mint. They could also be served as part of a meal, with side dish of skordalia and a simple summer salad, such as a warm bowl of vlita with plenty of lemon squeezed over and a generous glug of extra virgin olive oil.
Tomato keftedes
Ingredients
- 1 kg ripe tomatoes peeled, quartered and seeded
- 1 small bunch flat-leaf parsley leaves picked and chopped
- 1 small bunch mint leaves picked and chopped
- 1 red onion finely grated
- 1 small red florina pepper finely chopped
- 1 tea cup crumbled goat’s feta
- Salt and pepper
- 1 tea cup (250g) plain flour
- 1 tbsp baking powder
- Extra virgin olive oil for frying
Instructions
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Finely dice half the tomatoes and grate the other half. Place in a large bowl with the herbs, onion, red pepper and feta. Season with the salt, combine well and set aside for 20 minutes.
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Mix together the flour and baking powder, then gradually add a little by little to the tomatoes to make “a tight” mixture.
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Heat the olive oil in small saucepan to 170°C (drop in a breadcrumb and it should dance on the surface of the oil). Using wet hands, shape spoonfuls of mixture into little round fritters and fry for 2 to 3 minutes or until golden. Drain on paper towel.
