Tomato keftedes with greek salad

by Lauraine Jacobs | Cuisine issue #103
Serves: Makes 12 frittersA delicious range of crispy fritters is served in all tavernas and can also be found on many Greek restaurant menus.

This recipe for tomato keftedes is from the island of Santorini. The Greek salad of tomatoes, cucumbers, red onions, feta cheese, olive oil and oregano is dominant on every menu in the island tavernas, and I have taken these ingredients and chopped them finely to accompany the keftedes.

2 eggs
1/3 cup chickpea flour, sifted
2/3 cup all-purpose flour, sifted
large pinch ground cumin
1/4 teaspoon baking powder
sea salt and freshly ground black pepper
1/4 cup water
500g ripe tomatoes, skinned, cored, finely chopped and drained in a sieve for 1 hour
2 sun-dried tomatoes in olive oil, drained and finely chopped
2 spring onions, including the best green parts, finely chopped
2 tablespoons chopped dill, or more to taste
olive oil for frying

In a large bowl, whisk the eggs until pale and frothy then stir in the chickpea flour, all-purpose flour, cumin, baking powder, salt and pepper. Stir to mix, adding enough water to make a thick batter. Cover and set aside for 1 hour.

In a medium bowl, combine both fresh and sun-dried tomatoes, spring onions, dill and salt and pepper to taste (it should be well seasoned). Add this mixture to the batter and lightly stir to mix.

Place a large, heavy sauté or frying pan over low to medium heat. When hot, add olive oil to make a 6mm layer. When the oil is aromatic (but before it creates a haze), carefully drop 1 heaped tablespoon of the batter into the pan. It should sizzle immediately: if it doesn't, increase the heat slightly. Repeat with the remaining batter. Don't overcrowd the pan and fry in 2 batches if necessary. Fry the fritters, turning once, until pale golden. Remove with a slotted spoon and drain on paper towels.

Serve hot or warm with the following salad. Makes about 12 fritters.

Greek salad
2 vine-ripened tomatoes
1/2 small cucumber
1 small red onion
50g goat's feta
2 tablespoons pitted Kalamata olives
2 tablespoons extra virgin olive oil
fresh basil or oregano

Cut all ingredients into a fine dice, combine gently and dress with the olive oil. Sprinkle over the fresh (or dried) herbs.


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