narrative – photography: Antonia Kati – journalist, food photographer & food stylist
Ingredients (4-6 people)
- 1k cherry or Roma tomatoes (preferred: Santorini ones)
- 2 sun-dried tomatoes (finely chopped)
- 2 onions (finely chopped)
- 1 bunch of mint (finely chopped)
- 1 bunch of parsley (finely chopped)
- ½ bunch of basil (finely chopped)
- 1 cup of kefalotyri cheese, grated
- 1 egg, lightly beaten
- Salt
- Freshly-ground pepper
- All-purpose flour (as needed)
- Olive oil for frying
Rinse the cherry or Roma tomatoes well. Chop finely. Place in a large bowl. Add the finely chopped onions. Add the remaining ingredients. Fold all ingredients together. Sprinkle as much flour as you need on the blended vegetables and herbs until you get the texture of thick batter. Refrigerate batter for approx. 1 hour. If extra liquid appears during refrigeration, add some more flour or finely ground, dry bread crumbs.
Heat the olive oil in a skillet. Once the oil is well heated but not smoking, add spoonfuls of the batter one at a time. Fry the fritters over high heat on both sides until they acquire a light, golden color. Remove from skillet with a slotted spoon. Place on kitchen paper towels to drain excess oil.
Tip: If you make your fritters with ordinary tomatoes, those have to be ripe but still quite firm. Once you finely chop them, salt them, and let drain in a colander for approx. ½ hour.
