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Tomato fritters

Tomato fritters

By Alexander Ferreira
20’ Prep time
30’ Cook time
50’ Total time
544 Calories
4 Serving

Summary

You can use different herbs in this diana henry recipe – a combination of mint and dill is good, for example. unlike many tomato dishes, you don’t need to get rid of the skins or seeds. the juices are necessary. serve them with a tahini and yogurt dip, or a bowl of tzatziki. (makes 16)
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Heat the extra virgin olive oil in a frying pan and sauté the onion over a low heat until soft but not coloured. Mix in the garlic and cook for 3 minutes more. Leave to cool.
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Step 2

Mix the tomatoes, onion, garlic, feta and herbs in a bowl. Add the eggs and milk. Season well. Gradually add the flour to the tomato mixture, stirring it all together. You should end up with something like a lumpy pancake batter. Season again – it needs good seasoning.
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Step 3

Heat 1cm olive or sunflower oil in a large frying pan and add spoonfuls of the mixture to make fritters 8-9cm across. Cook the batter in 4 batches, for about 4 minutes on the first side until the fritters are golden underneath and have a firm base, then flip and cook for 2-3 minutes on the other side, making sure the fritters are cooked through and piping hot. Turn the heat down if they get too dark.
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Step 4

Lift the fritters onto a double layer of kitchen paper to soak up excess oil. You could keep the first batches warm in a low oven on a baking tray lined with kitchen paper while you cook the rest off. Serve on a big plate with lemon wedges and sprigs of the herbs.

Ingredient

  • Lemon
    Lemon
    1
  • Garlic clove
    Garlic clove
    2 clove/s
  • Feta
    Feta
    100 grams
  • Red onion
    Red onion
    0.5
  • Self-raising flour
    Self-raising flour
    175 grams
  • Whole milk
    Whole milk
    50 mls
  • Oregano
    Oregano
    2 sprig/s
  • Extra virgin olive oil
    Extra virgin olive oil
    0.5 tbsp
  • Classic vine tomatoes
    Classic vine tomatoes
    450 grams
  • Parsley
    Parsley
    25 grams
  • Essential olive oil
    Essential olive oil
    200 mls
  • Mint
    Mint
    4 sprig/s
  • British blacktail free range large eggs
    British blacktail free range large eggs
    2
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