VEGAN GREEK ISLAND TOMATO FRITTERS
HELPFUL TIP:
If you’re wondering the kind of tomatoes needed for this recipe, look for fleshy, not juicy.
Some use plum or Italian tomatoes because they have a thicker flesh and they’re less watery.
Ingredients
- 1 1/2 pounds 675 g ripe firm-fleshed tomatoes, chopped
- 3 scallions white and tender green parts, finely chopped
- 2 Tbsp finely chopped fresh flat-leaf parsley
- 4 Tbsp finely chopped fresh mint
- 2 Tbsp finely chopped fresh dill
- Salt and freshly ground pepper
- 1 1/4 to 1 1/2 cups all-purpose flour as needed
- 1/2 tsp baking powder
- Extra-virgin Greek olive oil or vegetable oil for frying
Instructions
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To make the fritters: In a large bowl, mix together the chopped tomatoes, scallions, herbs, salt and pepper to taste. Combine 1 1/4 cups of the flour and the baking powder in a small bowl and add it to the tomatoes, mixing well. Add more flour if necessary to give the mixture the consistency of a thick batter. Taste and adjust the seasoning with salt and pepper.
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Heat about 1 1/2 inches/4 cm of oil in a large, heavy skillet over medium-high heat. When the oil is very hot, drop a tablespoon of the batter at a time into the skillet and fry the tomato fritters on both sides until golden. Remove with a slotted spoon and let drain on paper towels. Serve hot.
