Greek tomato fritters with minted yoghurt
A favourite Greek dish that has a winning combination of fresh flavours. Ideal as a starter when entertaining.
How long will it take?
What’s the serving size?
What do I need?
- 500g tomatoes
- 1 ½ tbsp mint, chopped
- 1 ½ tsp dried oregano
- 100g plain flour
- 1 ½ tsp baking powder
- 1 ½ tsp salt
- 90ml water
- Oil for frying
- 200g Greek yoghurt
- 1 ½ tbsp mint, finely chopped
- Lemon wedges to serve
How do I make it?
- Cut tomatoes in half and remove seeds. Dice the tomatoes and then combine them in a bowl with mint, oregano, flour, baking powder, salt, and water. Stir to mix until a thick batter forms.
- Add 5 centimetres of oil to a medium saucepan over medium-high heat. When the oil is hot (test by putting the handle of a wooden spoon in the oil, if it sizzles it is hot enough) add tablespoons of the batter to the oil. Cook in batches, about 3-4 at a time, for 40 seconds and then turn and cook the other side for a further 30 to 40 seconds, or until they are golden brown and crisp. Remove from oil and drain on paper towel.
- To make the minted yoghurt combine yoghurt and mint in a small bowl and season with salt.
- Serve fritters hot with minted yoghurt and lemon wedges.