Tomato Fritters from Santorini
Do you deep fry at home? Suzen and I do, but rarely. There’s the mess and smell and even the smell the next day. But, there are times when those negative consid
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Cooking tools:
- Food processor
- Immersion blender
- Deep-fry thermometer
- Saucepan
- Stove
- Mixing bowl
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Slotted spoon
Ingredients
- 3 ½ ounces sun-dried tomatoes, dried or preserved in oil
- 14 ounces tomatoes
- 3 spring onions (scallions), finely chopped
- 1 tablespoon finely chopped parsley leaves, plus more to serve
- 1 tablespoon finely chopped mint leaves
- Generous pinch of dried Creek oregano
- ¼ teaspoon baking powder
- ¾ cup plain (all-purpose) flour
- Vegetable or olive oil for frying
- Salt, to taste, if needed
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