About a year ago Freddy and I spent a couple of weeks in Greece. Our first stop was Santorini…an arid volcanic island. A friend who rents a house on Santorini took us to his favorite haunts which included the little seaside restaurants of Amoudi. My favorite was Katina and my favorite dish was her tomato fritters. I (we) tried all the other restaurants and agreed hers were the best! I complimented her and then followed her into her kitchen where she showed me the batter and her ingredients (all in Greek so I am guessing all amounts). I finally am posting this because I am in the midst of an ocean of wonderful tomatoes. Hope you are too!
Makes about 12 fritters
. 2 pounds red tomatoes, diced
. 1 cup yellow onion, finely diced
. 3 tablespoons fresh mint, chopped
. 2 cups all purpose flour
. 1 1/2 teaspoons baking powder
. salt and freshly ground black pepper
. about an inch of grapeseed oil to fry the fritters in (grapeseed oil doesn’t smoke at high temp)
1. Dice the tomatoes and put them in a colander over a bowl to drain (save the liquid). I save the liquid and add it back as needed because I don’t know how juicy any tomato is.
2. In a large bowl, put the tomatoes, mint, onion and half the flour. Make a slurry with the rest of the flour and the baking powder.(add about 1/2 cup of the reserved tomato juice)
3. Add the slurry to the mixture. The mix will be about the consistency of heavy batter.
4. In a saute’ pan put about one inch of oil and heat.
5. When hot, spoon the tomato mixture into the oil and cook until golden. Turn and repeat on the other side. The fritters should be cooked all the way through or they will be too heavy. Crispy and Light!
6. Drain on paper towels and spritz with fresh lemon juice or serve with Greek yoghurt.
7. Eat hot!