Various vegetarian fritters are very common in the Cycladeds. they are made with seasonal ingredients and herbs, while sometimes they use the food leftovers. In Santorini particularly, the small, waterless tomatoes are flavored with mint and oregano and occasionally with cod.
This is the recipe for the classic and favoured Santorini dish; tomato fritters.
- 500 gr Santorini tomatoes or firm, red pomodorini or cherry tomatoes
- 1-2 onions, finely choped
- 1/2 cup mint, finely chopped
- 1 round zucchini
- 2 cups plain flour
- olive oil or seed-oil for frying
- salt, pepper
Cut the tomatoes into cubes and leace them in a sieve to dry for 15 minutes. Grate the zucchini and squeeze out the liquid. Put the tomatoes, zucchini, finely chopped ingridients, flour, slat, pepper and oregano in a large bowl and stir well. If the mixture is too dry, add a little water. Leave it for a few hours in the fridge, for the mixture to set.
Put spoonfuls of the pulp in a frying pan with hote oil and fry on a medium heat until they turn golden brown. Do not fry them at high heat, otherwise they will burn on the outside and remain raw on the inside, nor put too many pattiesin the oil at the same time, fir the temperature will fall and they will turn out like boiled ones. Turn them over to fry them on the other side too. Transfer them onto a serving dish with kitchen paper, to absorb the exceess oil.
Serve hot together with some greek yogurt and enjoy!