This is a traditional Greek dish is a super summer appetizer! These tomato fritters are a little crispy on the outside and burst in flavors on the moist inside. It’s better to make these with summer tomatoes, when they have the real flavor of tomato.
Give these baked tomato fritters a try, serve them with a glass of Greek ouzo and imagine you are sitting by the sea and enjoying the bright Mediterranean sun!
Ingredients
- 400g tomatoes, chopped
- 100g grated regato cheese (or parmesan cheese)
- 1 egg
- 4-5 mint leaves
- 1 onion, chopped
- 2 tablespoons olive oil
- 5 tablespoons self rising flour
- 1 small bunch of parsley
- 2 pinches chili flakes
- 2 pinches thyme
- pinch of salt
- ground black pepper
Method
- chop the tomatoes and use a colander, so to release as much liquid as possible. Let sit for 20 minutes
- chop the onion
- combine tomatoes, onion and add the herbs in a bowl
- add the flour, cheese and rest of the ingredients, until are completely combine
- season with salt and pepper, to taste
- pre-heat the oven to 200C (400F)
- in a baking tray lined with grease-proof paper drop spoonfuls of the mixture a couple inches apart
- bake for about 10 minutes, flip and bake for 10 more until both sides turn golden
- serve tomato fritters with Greek yogurt and smoked paprika
