Tomato Fritters (Ντοματοκεφτέδες)

Having not harvested any tomatoes this Summer, needless to say, I`m more than delighted to be harvesting now, November and December!  And what tomatoes!  – red and tasty, firm flesh, thin skinned with minimal core!  

This is a lovely simple recipe, a great meze!



750 g ripe tomatoes

1 large onion grated

50 g melting cheese grated, or crumbled feta cheese

250 g approx self raising flour, or add 1 tsp of baking powder to plain flour

Small bunch each, of mint and parsley

Sprig of basil

Sprinkle of oregano

S & P 


Peel your tomatoes, (there`s a quick tip below).  Chop the tomatoes into dice sized chunks and place in a colander to strain off excess liquid.  Leave for about 20/30 minutes.  

In a bowl, place the grated cheese, finely chopped herbs and oregano and the tomato chunks, S & P.  Stir well.  Add the flour in doses till you have a very thick mixture.

Heat about 1/2 cm of olive oil in a frying pan.  Have the heat at almost full.  Using a dessertspoon, plop dollops of the mixture into the pan.  Turn to brown on the other side.  They don`t need too many minutes so keep your eye on them.  Lay on absorbent paper.



Easy Peel Tomatoes

Bring a pan full of water to the boil, add the washed tomatoes and leave on the heat for about a minute.  Remove and dunk into cold/iced water, the skins will come away very easily with a knife.