These crispy and delicious tomato fritters, called Domatokeftedes, originate from the Greek island of Santorini. They are wonderful with fresh tomatoes from the farmer's market or your own garden and are very easy to prepare. Simply mix the chopped tomatoes with some flour and whatever herbs you have on hand and then fry them in oil.
In my version, I use fresh marjoram, mint, and green onions paired with heirloom tomatoes. I serve the fritters with a special tzatziki sauce where I use mango instead of a traditional cucumber.
As this recipe includes both tomatoes and mangoes, I would like to send this dish for Olga's Mango & Tomato contest in honor of the second anniversary of her blog.
Ingredients:
1 mango, peeled, sliced
1/2 cup nonfat plain Greek yogurt
1 garlic clove, chopped
6-7 mint leaves
1 tablespoon dill, chopped
Salt, pepper to taste
2 medium heirloom tomatoes (1 cup chopped)
1 teaspoon fresh marjoram, finely chopped
1 tablespoon mint, finely chopped
1 green onion, finely chopped
1/2 cup flour
1/2 teaspoon baking power
Salt, pepper to taste
Directions:
Combine mango slices, Greek yogurt, garlic, mint, dill, salt and pepper in a blender and mix well. Chill until ready to serve.
Place tomatoes in boiling water for 30 seconds, then drop them in cold water. Peel the skin off and chop (will need 1 cup of chopped tomatoes for this recipe).
Mix chopped tomatoes, marjoram, mint, green onions, salt and pepper in a large bowl. Mix in flour and baking powder.
Heat about 1/2 inch of oil in a large frying pan. Drop heaping tablespoons of tomato batter into the pan, flattening each round a little bit. Fry on each side until golden brown.
Serve the fritters immediately topped with a dollop of mango tzatziki sauce.
These tomato fritters are my new favorite summer snack! If you have a favorite snack recipe, savory or sweet, you'd like to share, don't forget to submit it for the Magic Bullet Giveaway this week. For more details about the contest and to submit your recipe, please click here!
I am also submitting these tomato fritters to this month's Regional Recipes: Greece.
