Tomato Fritters (Domatokeftethes)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
30 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
450 g/1 lb firm, rimpe tomatoes 6 spring onions 2 tablespoons chopped flat-leaf parsley
2 teaspoons chopped fresh mint 3 teaspoons tomato 1 teaspoon sugar
salt and freshly ground black pepper 150 g/5 oz plain flour 1 teaspoon baking powder
olive oil, for shallow frying



1 Peel and de-seed the tomatoes. Chop them finely and place them in a bowl. Trim the sping onions, retaining part of the green tops. Chop them finely. Add to the tomatoes with the parsley, mint, tomato puree, sugar, and salt and pepper. Mix well. Just before cooking, sift the flour and add with the baking powder to the tomatoes and spring onions. Mix with a little water to obtain a fairly stiff batter.
2 Pour the olive oil into a frying pan to a depth of 5 mm/1/4 in. Heat well over a medium flame and drop generous tablespoons of the fritter mixture into the oil-the fritters should be about 5 cm/2 in a diameter. Shallow fry for about 3 minutes on each side, until deep golden brown. Drain the fritters on crumpled kitchen paper and serve them hot as an appetiser.

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