Greek Tomato Fritters

Method

1. 1

   For the Batter : Coarsely chop 8 ounces tomatoes (about 2 tomatoes) and either gently pulse in blender or food processor until just combined or shred on large holes of box grater set over a bowl, flesh side facing the blades.

2. 2

   Carefully chop any excess tomato skin after shredding. Transfer shredded tomato to a large bowl. Dice remaining 4 ounces tomato (about 1 tomato) into 1/4 inch pieces, and add to bowl with shredded tomato. (You should have about 1 1/2 cups tomatoes.)

3. 3

   Add onion, feta, parsley, dill, thyme, dried oregano or marjoram, egg, salt, and pepper to tomatoes and stir to combine. Use the back of a large spoon to break feta into blueberry-sized chunks. Slowly start adding flour 1/4 cup (30 g) at a time, until fritter batter is loose but not runny, similar in consistency to a loose tuna salad. Batter should be set enough to scoop and rest on a spoon and barely hold its form without falling off, but not overly thick or cakey. Set aside.

4. 4

   For Frying the Fritters : Line a rimmed baking sheet with a double layer of paper towels and set aside. In a 10-inch cast iron skillet or Dutch oven, add oil (oil should measure 1 to 1 1/2 inches deep) and heat on medium-high until oil registers 350°F (175 °C) on an instant-read or deep-fry thermometer. Once oil reaches 350°F, lower heat to medium. Using a 1/4-cup dry measuring cup, drop five 1/4-cup portions of batter into pan, evenly spaced apart, using a spoon to gently transfer batter into hot oil.

5. 5

   Fry, adjusting heat as needed to maintain oil temperature around 300 to 350°F (150 to 175°C). Note that some loud, vigorous bubbling is common when fritters make initial contact with oil. Fry fritters for 10 seconds, then give a gentle nudge underneath with a fork to ensure they are not sticking to bottom of pan. They should slightly puff up and float when frying. Fry until deep golden brown on the exterior and yellow-orange on the inside, 3 to 5 minutes per side.

6. 6

   Use a slotted spoon to transfer fritters, letting excess oil drain into skillet, to prepared baking sheet. Sprinkle lightly with salt and let sit for at least 2 minutes to cool. Return oil to 350°F (175 °C), adjusting heat as needed, and repeat frying fritters in batches of 5 at a time. Let the last batch sit for 2 minutes after removing from oil, then serve immediately, accompanied by a side of yogurt for dipping, if desired.

Nutrition

calories

241 kcal

fatContent

17 g

fiberContent

2 g

sugarContent

5 g

sodiumContent

246 mg

proteinContent

5 g

cholesterolContent

35 mg

carbohydrateContent

19 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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