I recently made and served these tomato fritters at a Supper Club and they were a huge hit. A specialty of Santorini (and neighboring Cyclades Islands), these are usually fried but this version is baked. You’ll love these!
Recipe by Peter MinakiCourse: AppetizersCuisine: GreekDifficulty: Easy
Servings
4
servings
Prep time
1
hour
Cooking time
25
minutes
Ingredients
2 cups of ripe tomatoes, diced
1/4 cup sun-dried tomatoes, drained and finely chopped
4 scallions, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 tsp. dried Greek oregano
approx. 1/2 cup all purpose flour
1 tsp. baking powder
salt and pepper to taste
Mint Yogurt Dip
1 cup of strained Greek yogurt
2 cloves of garlic, minced
zest and juice of half lemon
1/2 tsp. sea salt
1 tsp. dried mint
1/4 cup extra virgin olive oil
Directions
Place your diced tomatoes in a strainer for 20 minutes to drain excess liquid. Transfer to a large bowl and add the sundried tomatoes, scallions, parsley, mint, oregano. Mix to combine.
Add flour and baking powder, about 1/2 tsp of salt and pepper and stir to combine. If mixture is still wet, add another 1/4 flour and stir in to combine. Cover with cling wrap and allow to rest 1 hour.
Pre-heat your oven to 400F. Place a sheet of parchment paper on your baking sheet and use a tablespoon to portion the fritters and place on the baking sheet.
Place on the middle rack in your oven for approx. 25 minutes. They should be slightly firm to touch, If in, bake another 10 minutes.
Meanwhile, for the dip add all the ingredients in a bowl and mix to combine. Taste and adjust to your liking.
Take the fritters out of the oven and allow to cool 5 minutes. Place on a platter with the dip in a side bowl or smeared on a platter with fritters on top and serve.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
