Santorini Tomato Fritters with Yoghurt from My Street Food Kitchen by Jennifer Joyce
There’s one word to describe this homage to tomatoes: sublime. If you’ve ever been to Greece, then you are likely to have come across these tomato fritters. They make them on many of the islands,...
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Cooking tools:
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Whisk
- Spoon
- Slotted spoon
- Paper towel
- Serving platter
- Stove
Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon baking powder
- 1 teaspoon salt
- light olive oil, for pan-frying
- 90 g (3¼ oz) plain (all-purpose) flour
- 1 tablespoon finely chopped dill
- 1½ tablespoons chopped mint
- lemon wedges, to serve
- 400 g (14 oz) ripe roma (plum) or pomodorino (baby plum) tomatoes
- 250 g (9 oz) Greek-style yoghurt
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