Domatokeftedes

These Greek tomato fritters are a specialty of Santorini. Julie and I already knew we loved the courgette variety in Kefalonia so we were excited to try these when we visited Santorini for our 29th Wedding Anniversary.

I have to say that we found these tomato fritters to be even tastier!

Ingredients
serves 4
1kg tomatoes, ripe - deseeded and diced
500g onions, grated
30g fresh mint, finely chopped
1 tsp dried oregano
175g self-raising flour
salt
pepper
vegetable oil

Method
Place the diced tomatoes in a colander and season with a teaspoon of salt. Let it drain for about n hour (or longer if you have time). 

Combine the grated onions to the tomatoes and squeeze out as much excess water as possible. Transfer to a bowl and add the mint and oregano. Season with some pepper. Then stir in the flour, enough to make a batter that just holds together but not too dry.  

Pour the vegetable oil into a deep fat fryer, or heavy based pan to the depth of 3cm and bring to a temp of 180C.  Add about 75g (a large scooped tablespoon) of the batter, in batches of as much as the pan will hold with enough space to be moved around. Fry for 3 minutes, until golden brown on both side. Remove and drain on kitchen paper. 

Serve warm with tzasiki.