These little fritters are a treat to eat, especially when made with late-season, sun-ripened tomatoes.

Words: Tracey Sunderland  Photos: Vanessa Lewis

These little fritters are a treat to eat, especially when made with late-season, sun-ripened tomatoes. Serve as an antipasto or with a fresh, green salad for a light lunch.

INGREDIENTS

400g cherry tomatoes or 4 large tomatoes
1 red onion or 4 spring onions, finely chopped
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 tablespoon fresh oregano leaves, or 1 teaspoon dried
1 teaspoon salt
freshly ground pepper
100g feta cheese, crumbled
½ cup plain flour
1 teaspoon baking powder
extra virgin olive oil, to fry
salt to taste

To serve: natural greek yoghurt

METHOD
Cut the cherry tomatoes into halves, or large tomatoes into similar sized pieces. Combine tomatoes, onion, parsley, mint, oregano and salt in a large bowl. Season well with ground pepper and crumble over the feta cheese. Sift flour with baking powder and gently stir into the mixture until well combined. Leave to rest for 20 to 30 minutes. Heat a large fry pan with enough oil to shallow fry the fritters. When the oil is hot, spoon in two dessertspoons for each fritter and cook for 2 to 3 minutes each side. Drain on paper towels and season with a little salt. Serve with lashings of natural yoghurt. Makes 10–12 fritters.

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