In Greek: ντοματοκεφτέδες, pronounced doh-mah-to-kef-TEH-thes
Tomato fritters are a delightful appetizer or side dish, and a speciality of Santorini, a Greek island known for its tomatoes. The combination of herbs can be adjusted to include dill, parsley, basil, mint, or oregano, depending on taste preference. The recipe calls for self-rising flour.
- 4 ripe medium tomatoes, finely chopped
- 2 medium zucchini, grated
- 1 medium onion, grated
- 1 1/2 – 2 cups of self-rising flour
- 1/2 bunch fresh parsley, finely chopped
- 1/2 bunch fresh mint or fresh basil, finely chopped
- sunflower or canola oil for frying
Combine all ingredients except flour in a bowl. Add enough flour to make a thick batter.
Heat 1/2 to 3/4 inch of oil in a nonstick frying pan. When the oil is hot, drop the batter by tablespoonfuls into the oil and fry until browned. Turn once to brown on both sides.
Remove with a slotted spoon and drain on absorbent paper towels.
Yield: serves 4-6