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
- 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.
- 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.
- Depending on the moisture in the tomatoes you might need to add the remaining flour to ensure the mix binds together.
- 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.
- Fry for about 3 mins on each side until golden brown. Remove with a slotted spoon onto kitchen paper.
- 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.
- Grate in the garlic, mix well and spread over a small plate. Stack a few fritters next to the yoghurt and serve.