Tomato Fritters with Feta
Appetizers Lacto-Ovo Vegetarian Recipes Cheese Vegetables Greek
I've been thinking about these since winter. Ever since I found out that in Santorini they prepare such fritters (Tomatokeftedes), made from tomatoes with lots of herbs and feta. A strange idea that sparked my curiosity... Back from my vacation in Greece, imbued with their specific aromas and finding aromatic, ripe garden tomatoes at the market, I said it was the perfect time for them. They turned out exceptionally delicious - I realized this quickly from the aroma steaming from the pan. I served them with a very fine cream and a refreshing salad.
They have only one disadvantage - they're only good when warm. After they cool down, they lose their creaminess and are no longer as juicy inside.
Ingredients
400 g tomatoes (ripe and sweet)
1 medium red onion (about 50 g)
10 large basil leaves
10 large mint leaves
1 level teaspoon dried oregano
50 g feta
60 g all-purpose flour
1/2 teaspoon baking powder
oil for frying
salt, black pepper
Ricotta and Feta Cream
150 g ricotta
50 g feta
1 tablespoon extra virgin olive oil
3 tablespoons water
Onion Salad with Mint
1 medium red onion
10 large mint leaves
2 tablespoons lemon juice
1 tablespoon olive oil
salt
Servings: 3
How to prepare tomato fritters with feta
- First prepare the cream by blending all ingredients with an immersion blender. You'll get a fluffy and very smooth cream. Keep refrigerated until needed.
- Cut the onion into thin strips. Sprinkle with a little salt, massage lightly with your fingers to break it down. Let it sit for 5 minutes. Add the lemon juice and let it sit for another 10 minutes. Just before serving, add chopped mint and olive oil.
- Cut the tomatoes into cubes and place them in a bowl. Add the diced onion, chopped herbs, and crumbled feta on top. Mix gently.
- Add the flour mixed with baking powder, 1/2 teaspoon salt, and grind black pepper. Mix everything until the flour is completely absorbed. Because the tomatoes release juice, you'll get a sticky mixture that holds on a spoon.
- Heat about 1 finger of oil in a wide pan. Check that the oil is properly heated. Then turn the heat to medium under the pan.
- Take a generous tablespoon of the fritter batter. Flatten slightly between your palms, shaping it into a patty.
- Place the patties in the hot oil, without crowding them. Fry for about 2.5 minutes per side. Don't move them while frying so you don't ruin their shape until they form a crust - they're quite fragile. When they've formed a golden crust, flip them.
- Remove the fritters as they're done onto paper towels to absorb excess oil. You'll get 10 fritters. They will have a crispy crust, but a creamy interior from the tomatoes and melting feta.
- Serve while warm, on a layer of ricotta and feta cream, with the onion salad alongside.
