(Greek tomato fritters)
4 to 6 servings
- Fresh tomatoes, seeded and chopped -- 2 to 2 1/2 cups
- Parsley, chopped -- 1/2 bunch
- Mint, chopped -- 1/2 bunch
- Scallions, minced -- 4 each
- Oregano, dried or fresh -- 1 teaspoon or 1 tablespoon
- Salt and pepper -- to season
- Flour -- 1 1/2 cups
- Baking powder -- 1 1/2 teaspoons
- Oil for deep frying
- Mix the tomatoes, herbs, scallions salt and pepper together in a large bowl. Adjust seasoning to taste.
- Mix the flour and baking powder together well, then stir into the tomato mixture to make a thick batter that holds its shape in a spoon. Add a little water if too thick, a little more flour if too thin.
- Heat about 1/2 inch of oil in a skillet over medium-high flame. Drop small spoonfuls (about 2 tablespoons) of batter into the hot oil and flatten out slightly. Fry on one side until brown, then flip and brown on the other side. Drain on paper towels and repeat with the rest of the batter. Serve hot or at room temperature.
- Add 1/2 cup chopped sun-dried tomatoes to the batter if you like.
- Other possible additions: cooked chickpeas; chopped, sautéed onion; minced garlic; grated zucchini, squeezed dry; chopped wild greens.
- The tomatoes can be peeled if you like. Drop them in boiling water for 30 seconds. Then remove and drop them in ice water to cool. The skin will slip right off.