Ingredients 1 kg Santorini dry-farmed cherry tomatoes 4 dry onions, finely chopped 4 spring onions, finely chopped 1 zucchini, cut into small cubes 200 gr fava (yellow split peas), boiled A little fresh chloro (Santorini fresh cheese) or some ricotta 1 tbsp dried oregano 1 bndl. fresh basil, finely chopped 1 bndl. dill, finely chopped Salt Pepper 3-4 cup all-purpose flour Oil for frying Equipment Frying pan TAGS VEGETABLES TOMATOES 30-MINUTE MEALS APPETIZERS LOW BUDGET GREEK SUMMER FOODS AEGEAN MOTHERS Ingredients 1 kg Santorini dry-farmed cherry tomatoes 4 dry onions, finely chopped 4 spring onions, finely chopped 1 zucchini, cut into small cubes 200 gr fava (yellow split peas), boiled A little fresh chloro (Santorini fresh cheese) or some ricotta 1 tbsp dried oregano 1 bndl. fresh basil, finely chopped 1 bndl. dill, finely chopped Salt Pepper 3-4 cup all-purpose flour Oil for frying Video Instructions Place the Santorini tomatoes in a bowl and crush them with your hands, do not grate them. There should be pieces of tomato in the mixture. Finely chop the spring onions and the dry onions and add them to the bowl. Cut the zucchini into small cubes and add them. Finely chop the dill and add it. Add the boiled, cooled fava along with the remaining herbs. Finally, add the salt and pepper. Knead everything together. Let the mixture rest for a short while, then add as much flour as needed to bring it to the right consistency. Leave it out of the refrigerator for 1 hour so that all the flavors develop. Fry the tomato fritters, one spoonful at a time, in hot oil. Use the spoon to spread them out so they turn flat. Fry until they take on a soft golden color. Remove them onto absorbent paper. Tips The great secret to tomato fritters is not to grate the tomatoes. There should be pieces of tomato in the mixture. When frying, do not let them darken too much. They should come out of the pan light in color. If you like, you can also add a little cheese to the mixture. The batter should slide off the spoon: neither so stiff that it can be shaped by hand, nor too runny. This unique traditional Aegean recipe was shared with us by Mrs. Anna Arvaniti from the taverna “Kali Kardia.” TAGS VEGETABLES TOMATOES 30-MINUTE MEALS APPETIZERS LOW BUDGET GREEK SUMMER FOODS AEGEAN MOTHERS
