Delicious Vegan Greek Island Tomato Fritters Recipe

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.
RATING
SERVES
5
PREP TIME
25 min
COOK TIME
25 min

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

  1. 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.
  2. 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.

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Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!

Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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