Tomato and herb fritters served with tzatziki – Food & Home Magazine
Recipe and styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photograph by Dylan Swart Ingredients - TOMATO FRITTERS - 120g cake flour - 15ml (1 tbsp)
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Ingredients
- <h3>TOMATO FRITTERS</h3>
- 120g cake flour
- 15ml (1 tbsp) cornflour
- 375ml (1½ cup) soda water, chilled
- small handful fresh oregano and parsley leaves, chopped
- salt
- freshly ground black pepper
- vegetable oil, to deep-fry
- 2 large tomatoes, cut into wedges
- 350g exotic tomatoes, halved
- <h3>TZATZIKI</h3>
- 250g Greek yoghurt
- 1 garlic clove, peeled and crushed
- 5ml (1 tsp) ground cumin
- juice of ½ lemon
- ½ large cucumber, finely grated and excess water squeezed out
- fresh herbs, to garnish
- lemon wedges, to serve
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