Santorini Tomato Fritters

1. 1

   Dice the tomatoes and put them in a colander over a bowl to drain (save the liquid). I save the liquid and add it back because I don't know how juicy any tomato is.

2. 2

   In a large bowl, put the tomatoes, mint, onion and half the flour. Make a slurry with the rest of the flour and the baking powder. (add about 1/2 cup of the tomato juice)

3. 3

   Add the slurry into the mixture The mix will be about the consistency of heavy batter.

4. 4

   In a saute pan put about 1 inch of grapeseed oil and heat.

5. 5

   When very hot, spoon the mixture into the oil and cook until golden. Turn and repeat on the other side. They should be very crispy and cooked all the way through.

6. 6

   Drain on paper towels and spritz with fresh lemon juice. Or, I serve them with Greek yoghurt.

7. 7

   Eat hot!

8. 8

   ****I drain the tomatoes and then add back the liquid as needed so that the mixture will be consistent whether the tomatoes are very juicy or not.Santorini tomatoes are small and flavorful but not real juicy because of the arid conditions in which they grow.

* Per serving · 4 servings · Values may vary.

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