Ingredients 5 ripe but firm tomatoes (or Santorini cherry tomatoes) 2 dry onions, finely chopped 2 spring onions with greens, finely chopped 1/2 bndl. fresh mint, finely chopped 2 tbsp fresh oregano, finely chopped 2 tbsp fresh thyme, finely chopped 1 tbsp red pepper flakes 1 egg, beaten 1 cup grated spicy kefalotyri (or crumbled hard feta) 4-5 tbsp self-rising flour Olive oil, for frying Salt and freshly-ground pepper Equipment Frying pan TAGS APPETIZERS TOMATOES 30-MINUTE MEALS APPETIZERS LOW BUDGET GREEK SUMMER FOODS TRADITIONAL FOODS Ingredients 5 ripe but firm tomatoes (or Santorini cherry tomatoes) 2 dry onions, finely chopped 2 spring onions with greens, finely chopped 1/2 bndl. fresh mint, finely chopped 2 tbsp fresh oregano, finely chopped 2 tbsp fresh thyme, finely chopped 1 tbsp red pepper flakes 1 egg, beaten 1 cup grated spicy kefalotyri (or crumbled hard feta) 4-5 tbsp self-rising flour Olive oil, for frying Salt and freshly-ground pepper Instructions Wash and finely chop the tomatoes by hand. Place them in a bowl. Add the onions (both dry and spring) and stir well so they soften slightly from the tomatoes. Add in the herbs (oregano, thyme, and mint). Add the cheese, egg, red pepper flakes, salt, and pepper. Gradually mix in the flour, stirring until you have a loose, spoonable batter. Heat olive oil in a frying pan. Drop spoonfuls of the mixture into the hot oil. Fry until golden, about 2-3 minutes per side. Place the fritters on paper towels to absorb excess oil and serve. Tips Use ripe, red, and firm tomatoes. Always chop them by hand, never use a blender. Let the chopped onion sit in the tomatoes for a few minutes to soften; otherwise, it won’t cook through during frying. Fresh mint is essential. Use plenty. Never knead the batter. The mixture should remain loose and is traditionally spooned into the pan, which is why islanders also call them koutalites (from koutali, meaning spoon). Do not over-fry them. Cook them just enough to turn golden. Avoid flipping them too often, as that causes them to absorb excess oil. Fry in small batches so the oil stays hot. The oil should fully cover the fritters. Always place on paper towels before serving, to avoid excess oil. TAGS APPETIZERS TOMATOES 30-MINUTE MEALS APPETIZERS LOW BUDGET GREEK SUMMER FOODS TRADITIONAL FOODS
