These tomato fritters are a take on the specialty of Santorini called Tomatokeftedes. Made with fresh tomato, oregano, basil, mint and little pops of feta cheese. Crispy on the outside soft and fragrant in the middle. You can also dip them in a tzatziki or your favourite yogurt dip. They also make a perfect starter, simply add a little yogurt dip in a lettuce leaf and place the fritter inside the leaf. Perfect with an ouzo aperitif. Enjoy my Greek style tomato ball fritters.
Cut the tomatoes into 4 pieces, and using a spoon remove the flesh. Dice the tomatoes, into small cubes. (use the flesh in sauces or salads, don’t throw it away)
Into a bowl, combine the diced tomatoes, the finely chopped onion. Add the chopped oregano, mint and basil, plus the crumbled Feta cheese, break it up using your hands, mix well using a fork breaking up any large clumps.
In a separate bowl, mix the flour with the baking powder, salt and pepper. Combine the flour mixture to the tomato mixture, mix until the ingredients are combined, and the mixture is firm enough to make the balls. If too runny, add a little more flour. Put in the fridge to rest for 30 minutes.
Using your hands, form into balls then lightly flatten them. Set them aside on floured tray.
In a deep pan or deep fryer, add your vegetable oil and heat to 340°F – 170°C.
Fry the fritters for about 3-4 minutes or until nicely coloured. Place them on paper towel, to absorb the extra olive oil. Note, for extra crisp, leave to cool and fry again for 1 minute.
By Joel Mielle
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