Tomatokeftedes recipe: Greek tomato fritters from Santorini
Taste Greece’s rich culinary heritage with this authentic recipe for tomatokeftedes, Greek tomato fritters from Santorini, featured in Anastasia Miari’s cookbook Yiayia: Time-perfected Recipes...
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Ingredients
- 500 g cherry tomatoes off the vine
- 3 red onions, roughly chopped
- 100 g spearmint (about 2 large bunches), leaves finely chopped
- 2 tsp dried basil
- 2 tsp fine table salt
- 1 tsp cracked black pepper
- 300 ml water
- 500 g plain flour
- 300 ml sunflower oil
- 1 spoonful Greek yogurt mixed with chopped dill, to serve
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