Santorini Tomato Fritters with Yoghurt

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 on