Tomato Fritters (Domatokeftedes)
Tomato Fritters (Domatokeftedes)
Ingredients
- 1 can 28 oz (798 ml) diced tomatoes
- 1/2 cup (125 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1/4 cup (60 ml) oil-packed sundried tomatoes, drained and finely chopped
- 4 green onions, finely chopped
- 1/2 cup (125 ml) chopped parsley
- 2 tablespoons (30 ml) chopped fresh mint
- 3 cloves garlic, finely chopped
- 1/4 teaspoon (1 ml) crushed red pepper flakes
- 1/4 cup (60 ml) olive oil
- Salt and pepper
- Plain yogurt and lemon wedges, for garnish
Instructions
- Cover a baking sheet with paper towels. Set aside.
- Drain the tomatoes by squeezing in a strainer.
- In a bowl, combine the flour and baking powder. Set aside.
- In another bowl, combine the drained tomatoes with the remaining ingredients, except for the oil. Stir in the flour mixture. Season with salt and pepper.
- With your hands, shape into 30 ml (2 tablespoons) patties.
- In a large non-stick skillet, heat the oil. Fry the patties over medium heat for about 2 minutes on each side. Drain on the baking sheet. Serve with lemon wedges and plain yogurt.
Tomato Fritters (Domatokeftedes)