Tomatokeftedes - Greek Tomato Fritters

Ingredients

• 500 grams (1.1 pounds) ripe tomatoes
• 150 grams (1 medium-large) red onion
• 200 grams (7 ounces) feta cheese (crumbled )
• 1 tablespoon finely chopped fresh basil leaves ((about 5-6 large leaves))
• 2 tablespoons finely chopped fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 teaspoon red wine vinegar
• 1 teaspoon paprika (sweet red pepper)
• 160 grams (1 cup + 4 tablespoons) self-rasing flour (may need more)
• sunflower, corn oil, or other vegetable frying oil
• salt and freshly ground pepper
• 2-3 loaded tablespoons Greek yogurt

Instructions

1. 1

   Finely chop the tomatoes. Add them to a large mixing bowl along with their juices.

2. 2

   Grate the onion on the coarse scale of a hand grater. Or pulse in a small food processor until finely grated, not mushy. Add it to the bowl with the tomatoes.

3. 3

   Add the fresh herbs, dried oregano, paprika, red wine vinegar, and season with freshly ground pepper. Stir to combine.

4. 4

   Marinate the mixture for 10-15 minutes at room temperature.

5. 5

   Meanwhile, heat the oil. Half fill a frying pan or a saute pan with oil and heat over medium-high heat.

6. 6

   Add the feta cheese into the batter. Season lightly with salt.

7. 7

   Mix in the flour gradually. You may need to add a little extra or slightly less, depending on how juicy your tomatoes are. The batter should be soft and hold its shape when taking a spoonful, but not too thick to be hand-shapable.

8. 8

   Wait until the oil gets sizzling hot (not smokey hot) at about 170°C / 340°F.

9. 9

   Take a spoonful of the batter and either dip it straight in the hot oil or use a second spoon to make a quenelle shape.

10. 10

    Deep-fry in batches until honey golden and crisp on both sides. Don't fry more than 5-6 fritters in one batch.

11. 11

    Transfer to paper towels for a few seconds.

12. 12

    Serve warm with Greek yogurt to dip in on the side. Enjoy!