The island of Santorini is home to famous, delicious recipes. One of them is tomato fritters. Try Angela Nicolettou's recipe to bring home the taste of a captivating island.
Domatokeftedes - Tomato fritters
2 punnets cherry tomatoes, chopped
6 spring onions, chopped
1 small red onion, finely diced
1 cup of mixed fresh herbs including parsley, dill, mint, and basil, chopped
1 tsp dried oregano
1 ½ cups self-raising flour
Olive oil for frying
In a frypan, lightly fry the onions in 1 tablespoon of oil. Add the spring onions and tomatoes and cook for a further few minutes until soft and most of the liquid has evaporated. Let cool.
In a large bowl, add the tomato mixture, herbs, oregano and eggs. Mix well and season with salt and pepper. Add the flour and mix through. Let the mixture rest for 30 minutes.
Heat a heavy based non-stick fry pan with a bit of olive oil, so the base is just covered. Using a tablespoon, add dollops of mixture and cook until golden. Turn over until cooked. Remove and place on kitchen paper to drain. Continue with remaining mixture.
Serve warm or cold with some Greek style yoghurt.