FRIED TOMATO FRITTERS
Food from Many Greek Kitchens
by Tessa Kiros
These are everywhere on the island of Santorini. The island will offer you amazing tomatoes, fava, capers, wine, seafood, views, volcanoes... if you go slightly out of season, it is incredible. Some go just for the sunsets, dangling legs off walls toward the departing star and its spectacular performance. You may have to go there to get your tomatoes to make these lovely fried things. Alternatively, choose wonderful ripe red tomatoes. These fritters have lovely rough edges, with bits of tomato, mint and onion chunks sticking out of the sides that have crisped during the frying like hedgehogs.
Makes about 15
• 10½ ounces lovely ripe red tomatoes (about 3)
• 2½ ounces red onion, coarsely chopped (1 small)
• 3 heaping tablespoons coarsely chopped mint
• 1 2/3 cups all-purpose flour
• salt and freshly ground black pepper
• 1 heaping teaspoon baking powder
• olive oil. for frying
Cut the top hats off the unpeeled tomatoes and discard. Slice the tomatoes into 6 wedges, then chop each wedge into 4 or 5 pieces. Scrape off the board into a bowl but leave behind the excess juice. Add the onion, mint and half the flour to the bowl. Season with salt and pepper and knead in well. Leave for 10 minutes or so to soften.
Make a paste with the remaining flour, the baking powder and 1/3 cup of water. Add to the bowl and mix in well. Heat olive oil to a depth of about 5/8 inch in a large nonstick skillet until very hot. Scoop up a good tablespoon of the mixture and with another spoon, scrape this into the hot oil in lovely irregular fritters. Fry a few at a time, turning them over when golden to fry the other side. Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle with a little extra salt and serve on a clean plate.