Tomato fritters

Tomato Fritters

One great highlight from a trip to Greece is indulging in some fabulous tomato fritters. Greece has some of the best tomatoes due to its rich, volcanic soil. Juicy tomatoes combined with fresh dill and mint surely make this a memorable summer appetizer. Keep in mind this recipe requires hours of resting time! Plan ahead if you are including this in your menu.

Print Recipe
Servings 2
Yield Recipe makes approximately 8 fritters
Calories 445
Prep Time 20 mins
Cook Time 12 mins
Resting Time 5 hrs
Total Time 5 hrs 32 mins

Ingredients
  

  • 2 ½ ounces self-rising flour, approximately 1/2 cup (see notes on making your own self-rising flour)
  • 4 ½ ounces all-purpose unbleached flour , approximately 1 cup flour, plus a bit extra for frying.
  • 1/2 pound cherry tomatoes, about 10-13 cherry tomatoes
  • 6 ounces green onions, about 8 green onion
  • 1/2 tablespoon chopped fresh flat leaf Italian parsley
  • 1/2 tablespoon chopped fresh dill
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch cinnamon
  • 1 pinch paprika
  • 3 cups olive oil, for frying

Instructions
 

Prepare Fritter Batter
  • Combine all ingredients in a mixing bowl and mix by hand, squeezing the tomatoes.
    2 ½ ounces self-rising flour
    4 ½ ounces all-purpose unbleached flour
    1/2 pound cherry tomatoes
    6 ounces green onions
    1/2 tablespoon chopped fresh flat leaf Italian parsley
    1/2 tablespoon chopped fresh dill
    2 tablespoons chopped fresh mint
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 pinch cinnamon
    1 pinch paprika
  • Cover with plastic wrap and let it sit in refrigerator for 5 hours.
Frying Fritters
  • In a medium sized pan, heat the 3 cups canola oil to medium hot temperature (350°F/176°C).
  • Prepare your batter for frying. If batter is a too runny, mix in just enough additional all-purpose flour to form the consistency of soft cookie dough. Next, drop fritter batter into the oil by tablespoon without overcrowding the pan. Make sure that the oil is hot so fritter is not absorbing more oil than it should and making it soggy. Use a thermometer to help determine temperature.
  • Fry on each side approximately 3 minutes until golden brown. Allow to cool briefly on a paper towel to absorb excess oil. Enjoy immediately with tzatziki sauce and top with fresh mint or parsley.

Notes

To make self-rising flour:  mix 1/2 cup all-purpose flour with 3/4 teaspoon baking powder and 1/4 teaspoon salt. 
This appetizer pairs nicely with a Sauvignon Blanc.

Nutrition

Serving: 1 g | Calories: 445 kcal | Carbohydrates: 43 g | Protein: 7 g | Fat: 28 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 20 g | Sodium: 306 mg | Potassium: 313 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 863 IU | Vitamin C: 23 mg | Calcium: 53 mg | Iron: 3 mg
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