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Greek Tomato and Feta Fritters

Recipe

These tomato fritters with a little twist of added feta are a perfect summer sharing plate.

Serves: 4 | Prep time: 15 mins | Cooking time: 5 mins

British | Main | MOB

Ingredients

  • 1 Small Cucumber
  • 3 Large tomatoes
  • ½ An Onion
  • ½ Bunch of Parsley
  • ½ Bunch Mint
  • 1 Egg
  • 1 Courgette
  • 10 tbsp Self-Raising Flour
  • 200g Feta
  • 300g Greek Yoghurt
  • ½ a Lemon
  • 1 Clove of Garlic
  • 150ml Sunflower Oil
  • Salt

Method

  1. Halve the cucumber lengthwise and scrape out the seeds. Grate the cucumber straight into a sieve and mix with a large pinch of salt. Allow to drain while you make the fritters.
  2. Finely chop the tomato, onion and herbs. Reserve half of the mint and add everything else to a large bowl along with the egg. Grate in the courgette and add 8 tbsp of flour, the feta and a large pinch of salt, mix well.
  3. Depending on the moisture in the tomatoes you might need to add the remaining flour to ensure the mix binds together.
  4. Heat ½ an inch of vegetable oil in a nonstick frying pan. When the oil is hot, add the mix in heaped tablespoons, keeping each heaped heap a couple of inches apart.
  5. Fry for about 3 mins on each side until golden brown. Remove with a slotted spoon onto kitchen paper.
  6. Squeeze as much remaining liquid as possible from the cucumber and then combine in a bowl with the yoghurt, juice of half a lemon, the remaining mint and a pinch of salt.
  7. Grate in the garlic, mix well and spread over a small plate. Stack a few fritters next to the yoghurt and serve.