This recipe is a recreation of a dish I tasted years ago when I visited the Greek island of Santorini. I cannot make any claims about the fritters being authentic, but I can guarantee they are easy and delicious. Using basic pantry ingredients, you can fry up a batch in no time. They are fresh, tangy and perfect for monsoon cravings!

Recipe

Greek Style Tomato Fritters

(Makes 8-10 fritters)

Ingredients

250 gms tomatoes (ripe, but firm)
1 small red onion, finely chopped
2 tbsp chopped cilantro
1 tbsp chopped mint leaves
2 tbsp crumbled feta cheese*
2 tsp extra virgin olive oil
1/2 tsp red chilli flakes (adjust quantity to taste)
1/3 cup all-purpose flour
1/4 tsp baking powder
Salt and pepper to taste
Olive oil for frying
Flaky sea salt and freshly cracked black pepper, to garnish

Method

Slice the tomatoes into quarters lengthwise, scoop out the pulp and the seeds (save them to use for any other dish). Finely chop the tomato flesh and transfer to a mixing bowl.

Add the chopped onion, cilantro, mint leaves, feta, olive oil and red chilli flakes. Stir well to mix.

In a small mixing bowl, whisk together the flour, baking powder, salt and pepper. Add to the tomato mixture and mix until well combined. Cover and let the mixture rest for 25-30 minutes.

Place a frying pan over a medium-low flame. Add enough olive oil to shallow fry the fritters. Roll the fritter mixture into small balls and flatten slightly. Once the oil is hot, shallow fry the fritters for 3-4 minutes on each side or until golden brown (take care to not turn them over too quickly or else they may break). Once the fritters are golden brown on both sides, remove them from the pan and drain on a paper towel.

Sprinkle a little sea salt and pepper over the tomato fritters and serve hot with a whipped feta dip or any sauce of your choice.

*Feel free to replace the feta with any cheese of your choice.