We’re hurtling towards the end of summer which, while it’s a sad time (I dread the onset of autumn which inevitably brings winter in its wake), it does have its bright side: it’s the time of plenty where produce has been growing like crazy. Ergo, it’s the time of gluts and surfeits.
Tomatoes have always been evocative of late summer for me, although these days they are ubiquitous and you can get your hands on them all year round, by now we’re on to the really tasty, fragrant ones. Apart from making gazpacho, numerous other soups and sauces, eating in a feta salad, with red onion and basil, on toast and spreading on pizza, I’m trying out tomato fritters. If you’ve been reading my blogs regularly you’ll know I love to cook seasonally and tomatoes are so plentiful at this time of year, as is mint, another of the ingredients. Also you’ll know that I’m always experimenting with tasty recipes.
Taramasalata, a Greek pop-up restaurant at Spike Island Café on Friday 15th September
The main reason I’m trying these fritters out though, is because I have a pop-up restaurant coming up. Taramasalata promises to be a Greek Extravaganza of 6 courses of authentic tasty Greek food and I’ll be serving these fritters on the menu because I love them and I hope you will too!
These tomato fritters are served everywhere on the island of Santorini where the tomatoes are incredible. The key to this recipe is its simplicity – they only have a few ingredients so, if you can’t make it to Santorini to pick up some of the best tomatoes, just make sure you use the tastiest ones you can find as they are the star of this dish.
This recipe makes about 15 fritters, enough for four people.
You will need:
300 g ripe tomatoes
1 small red onion, finely diced
3 heaped teaspoons of roughly chopped mint
100 g plain flour
1 heaped teaspoon baking powder
Salt and pepper
Olive oil for deep frying
Cut the tomatoes into rough dice and scrape off the board into a bowl, leaving the excess juices behind. Add the finely diced red onion, the mint and half of the flour. Season with salt and pepper and mix well. Leave for 10 minutes or so.
Meanwhile, make a paste with the remaining flour, the baking powder and 80 ml of water. Mix with the tomato batter. Heat the olive oil in a deep pan until it reaches frying temperature. Test it by dropping a little of the batter in and if it sizzles and browns, it’s ready. Scoop up spoonfuls of the mixture and fry in batches then drain on kitchen paper. Sprinkle with a little salt and serve with tzatziki.
If you’d like to come and try these for yourself but can’t be bothered to cook them, book your space for Taramasalata by clicking the link below: