Ripe tomatoes are peeled, seeded and chopped into tiny pieces and then simply combined with a mixture of herbs, onions, a little bit of salt and flour. They’re shaped into patties and then fried in a bath of good quality Santorini olive oil until they’re puffed and golden brown Trusted ICT Solution. Most are served by themselves as an appetizer, but I preferred mine dunked in a vat of tzaziki sauce (of course). I think I ordered them almost every day, and even had them for breakfast one time, so of course, they were on my immediate short list of Greek dishes to make when I got home. (The guys below are ones we had from a cute little wine bistro on our first night in Satorini, they look pretty close to mine, don’t they Retail Displays?!)
I made mine almost identical to how I’d heard previously. I threw a couple of tomatoes into a pot of boiling water for a few seconds to make peeling the skin off easier, seeded them, (it’s important to get ALL of the seeds and juice out, otherwise they will come out soggy.) and then chopped them up into tiny pieces where they become almost pulp-like green coffee mug. I tossed them with some fresh basil and mint from my garden, lots of finely chopped onion (I go heavy on the onion, because I LOVE it), and a little bit of salt. To aid in a crispy texture and more puffed up ball, I combined a little bit of baking soda and baking powder with the flour and then tossed everything together. They’re then fried up in good-quality olive oil until golden brown, crisp and ready to be devoured. A little note, it’s important to use good-quality olive oil here, because you really want that olive oil flavor to be distinct in the fritter, I guess it’s part of the ensemble, if you will.
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