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, but they originate from Santorini. I first tasted them in Crete and have never forgotten them. A thick batter of tomatoes, mint and flour is dropped into hot olive oil, fried crisp and then eaten with lemon wedges and cold dill yoghurt. Baby plum tomatoes are best but you can also use large ripe ones if you remove the seeds.
Cut the tomatoes in half lengthways, scoop out and discard the seeds, then dice the flesh. If using baby tomatoes, cut them lengthways into quarters and leave the seeds in. Combine the tomato flesh, mint, oregano, flour, baking powder and salt in a medium bowl with
Heat 5 cm (
Combine the yoghurt and dill in a small bowl and serve with the hot fritters and lemon wedges.
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