Tomato fritters are something of a Santorinian specialty- they can be found at just about every restaurant on the island! While Santorini has a fairly arid climate and does not get a lot of rain, they are able to grow a few things, like grapes for wine and the cherry tomatoes they are so proud of. And with good reason- those little red tomatoes pack a ton of flavor! This recipe is based on one that we learned while at cooking class at Nichteri. The original was deep-fried, while I am not opposed to including plenty of healthy fats in the diet, I do believe that there is such a thing as too much of a good thing. Reducing the oil in these fritters by baking instead of frying means I get to enjoy the unique fresh flavors while keeping the fat and calorie content in check.
- 16oz Tomatoes (preferably cherry, but any flavorful tomato will do!)
- 10oz Onions
- 30 Fresh Mint Leaves (or 1 Tbsp dried)
- 2 tsp Olive oil
- Pinch of Salt
- Wheat Flour
- Preheat oven to 350F
- Coarsely chop the tomaotes.
- Finely chop the onions
- Combine tomatoes, onions, mint, olive oil and salt. Use your hands to mash the mixture together and release moisture from the tomatoes.
- Add just enough flour to hold the batter together. Drop large spoonfuls onto a parchment paper lined sheet tray and bake until golden brown on the edges, about 20 minutes.
- Serve with a sauce of yogurt, sweet paprika, mint and pepper.
