Given the abundance of Santorini’s small, vibrant tomatoes, it seemed appropriate for the Santorinians to create keftedes (fritters). For this recipe, I like to use small grape or Roma varieties. They remind me of the small tomatoes of Santorini. The best part of this dish is pinching the tomatoes to release the pulp!
- 400 g small tomatoes
- ½ cup red onions, finely chopped (or spring onions)
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh continental parsley
- 1 tsp oregano (you can also use fresh thyme instead)
- sea salt and cracked pepper, to taste
- 100 g plain flour
- extra virgin olive oil, for frying
- Greek yoghurt, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Rinse the tomatoes well and dry with paper towel. Transfer to a large bowl and pinch the tomatoes so the pulp comes out and you are left with a smooth mixture.
Add the onions, mint, basil, parsley, oregano, sea salt, and cracked pepper and mix well. Add the flour gradually until you reach a thick but moist sticky paste. Do not make the paste dry.
Pour some olive oil in a large frying pan or wok to a depth of 3 cm. When the oil is hot but not smoking, carefully drop in tablespoons of the mixture and fry, in batches, for 2–3 minutes, turning once, so that both sides are light golden and cooked through.
Serve immediately with Greek yoghurt.
© 2012 Maria Benardis