Given the abundance of Santorini’s small vibrantly red tomatoes, it seemed appropriate to create keftedes (fritters) from them. When in Santorini I eat them every day - the tomatoes are so juicy and tasty due to the rich volcanic soil, intense sun and the closeness of the sea. The only moisture they receive is from the overnight dew. I have yet to come across a tomato that shares the same aroma, earthiness and sweet flavor. For this recipe I like to use the small grape or roma varieties. They remind me of the small tomatoes of Santorini. The best part of this dish is pinching the tomatoes to release the pulp. This is also a great recipe to make with kids!
2 punnets small tomatoes (approximately 400 grams)
½ cup red onions, finely chopped (you can use spring onions if you prefer)
¼ cup fresh mint, chopped
¼ cup fresh basil, chopped
¼ cup fresh continental parsley, chopped
1 teaspoon oregano (you can also use fresh thyme instead)
sea salt and cracked pepper, to taste
100 grams self-raising flour
extra virgin olive oil, for frying
Rinse the tomatoes well and dry them. Place them in a large bowl and pinch them so that the pulp comes out and you are left with a pulpy smooth substance.
Add the onions, mint, basil, parsley, oregano, sea salt, and cracked pepper and mix well. Add the flour gradually until you reach a thick but moist sticky paste. Do not make the paste dry.
Pour some olive oil in a large frying pan or wok to a depth of 3 centimeters. When the oil is hot but not smoking, carefully drop in tablespoons of the mixture and fry, turning the tomatokeftedes over once so that both sides become a light golden color.
These are best served immediately, while still hot.
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