Tomato Fritters

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Tomato Fritters

One of the highlights of my trip to Greece was taking a cooking class and making these fabulous tomato fritters. Greece has the best tomatoes I have ever eaten, and I was told it is because of the rich, volcanic soil. Juicy tomatoes combined with dill and mint make this my new favorite dish.

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Servings: 4

Ingredients

  • 3 cup(s) canola oil
  • 1/2 lb(s) cherry tomatoes
  • 6 oz green onions
  • 1/2 tbsp(s) chopped parsley
  • 1/2 tbsp(s) chopped dill
  • 2 tbsp(s) chopped mint
  • 1/2 tsp(s) salt
  • 1/4 tsp(s) pepper
  • 2 1/2 oz self-rising flour
  • 4 1/2 oz regular flour
  • 1 pinch(s) cinnamon
  • 1 pinch(s) paprika

Tips and Suggestions

Top with tzatziki sauce and some fresh mint or parsley.

Instructions

1. Combine all ingredients in a mixing bowl and mix by hand, squeezing the tomatoes.
2. Cover with plastic wrap and let it sit for 5 hours. You can fry them immediately, but more flour must be added to form the consistency of cookie dough.
3. In a medium pan, heat canola oil to medium hot. Drop fritter batter into the oil by the spoonful without overcrowding the pan.
4. Fry on each side approximately 3 minutes until golden brown.

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