2 ½ouncesself-rising flour, approximately 1/2 cup (see notes on making your own self-rising flour)
4 ½ouncesall-purpose unbleached flour , approximately 1 cup flour, plus a bit extra for frying.
½poundcherry tomatoes, about 10-13 cherry tomatoes
6ouncesgreen onions, about 8 green onion
½tablespoonchopped fresh flat leaf Italian parsley
½tablespoonchopped fresh dill
2tablespoonschopped fresh mint
3cupsolive oil, for frying
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.
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.
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.