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Baked Tomato Fritters

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Baked Tomato Fritters

I recently made and served these tomato fritters at a Supper Club and they were a huge hit. A specialty of Santorini (and neighboring Cyclades Islands), these are usually fried but this version is baked. You’ll love these!

Baked Tomato FrittersRecipe by Peter MinakiCourse: AppetizersCuisine: GreekDifficulty: Easy
Servings

4

servings

Prep time

1

hour

Cooking time

25

minutes

Ingredients
  • 2 cups of ripe tomatoes, diced

  • 1/4 cup sun-dried tomatoes, drained and finely chopped

  • 4 scallions, thinly sliced

  • 1/2 cup chopped fresh parsley

  • 1/4 cup chopped fresh mint

  • 1 tsp. dried Greek oregano

  • approx. 1/2 cup all purpose flour

  • 1 tsp. baking powder

  • salt and pepper to taste

  • Mint Yogurt Dip
  • 1 cup of strained Greek yogurt

  • 2 cloves of garlic, minced

  • zest and juice of half lemon

  • 1/2 tsp. sea salt

  • 1 tsp. dried mint

  • 1/4 cup extra virgin olive oil

Directions
  • Place your diced tomatoes in a strainer for 20 minutes to drain excess liquid. Transfer to a large bowl and add the sundried tomatoes, scallions, parsley, mint, oregano. Mix to combine.
  • Add flour and baking powder, about 1/2 tsp of salt and pepper and stir to combine. If mixture is still wet, add another 1/4 flour and stir in to combine. Cover with cling wrap and allow to rest 1 hour.
  • Pre-heat your oven to 400F. Place a sheet of parchment paper on your baking sheet and use a tablespoon to portion the fritters and place on the baking sheet.
  • Place on the middle rack in your oven for approx. 25 minutes. They should be slightly firm to touch, If in, bake another 10 minutes.
  • Meanwhile, for the dip add all the ingredients in a bowl and mix to combine. Taste and adjust to your liking.


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