Tomato fritters

Name: Tomato fritters
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: ½ tbsp extra virgin olive oil; ½ small red onion, finely chopped; 2 clove/s garlic, grated to a purée; 450 g pack classic vine tomatoes, finely chopped; 100 g feta, crumbled; 25 g pack parsley, leaves finely chopped, plus more to serve; 2 sprig/s oregano, leaves finely chopped, plus more to serve; 4 sprig/s mint, leaves torn, plus more to serve; 2 British Blacktail Free Range Large Eggs, lightly beaten; 50 ml whole milk; 175 g self-raising flour; 200 ml olive or sunflower oil, for frying; 1 lemon, cut into wedges

You can use different herbs in this Diana Henry recipe – a combination of mint and dill is good, for example. Unlike many tomato dishes, you don’t need to get rid of the skins or seeds. The juices are necessary. Serve them with a tahini and yogurt dip, or a bowl of tzatziki.

(Makes 16)

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Vegetarian

Serves4
CourseStarter
Prepare20 mins
Cook30 mins
Total time50 mins

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Ingredients

½ tbsp extra virgin olive oil
½ small red onion, finely chopped
2 clove/s garlic, grated to a purée
450g pack classic vine tomatoes, finely chopped
100g feta, crumbled
½ x 25g pack parsley, leaves finely chopped, plus more to serve
2 sprig/s oregano, leaves finely chopped, plus more to serve
4 sprig/s mint, leaves torn, plus more to serve
2 British Blacktail Free Range Large Eggs, lightly beaten
50ml whole milk
175g self-raising flour
200ml olive or sunflower oil, for frying
1 lemon, cut into wedges

Method

Heat the extra virgin olive oil in a frying pan and sauté the onion over a low heat until soft but not coloured. Mix in the garlic and cook for 3 minutes more. Leave to cool.
Mix the tomatoes, onion, garlic, feta and herbs in a bowl. Add the eggs and milk. Season well. Gradually add the flour to the tomato mixture, stirring it all together. You should end up with something like a lumpy pancake batter. Season again – it needs good seasoning.
Heat 1cm olive or sunflower oil in a large frying pan and add spoonfuls of the mixture to make fritters 8-9cm across. Cook the batter in 4 batches, for about 4 minutes on the first side until the fritters are golden underneath and have a firm base, then flip and cook for 2-3 minutes on the other side, making sure the fritters are cooked through and piping hot. Turn the heat down if they get too dark.
Lift the fritters onto a double layer of kitchen paper to soak up excess oil. You could keep the first batches warm in a low oven on a baking tray lined with kitchen paper while you cook the rest off. Serve on a big plate with lemon wedges and sprigs of the herbs.