Laurent Mariotte 6:34 p.m., September 17, 2021

Want to escape to sunny Greece?

Discover this recipe for "tomatokeftedes", fried tomato fritters.

As the tomato season ends in November, Laurent Mariotte shares this simple recipe to serve as a starter straight from the island of Santorini. 

If the time to go back to school has sounded for a few weeks now, there are gourmets for whom the summer must play extra time in September.

And what better than a sunny recipe to indulge this pleasure as the temperatures cool down?

This is the interest of "tomatokeftedes", fried tomato fritters, a specialty of the Greek island of Santorini.

In

Culture Médias

on Europe 1, on Friday, Laurent Mariotte looks at this original recipe for Indian summer tables.

Little tip: these donuts are ideal with a Greek yogurt with chives.

Santorini tomato fritters

The ingredients of the recipe:

- Tomatoes 

- White onion

- Aromatic herbs (mint, parsley, oregano etc.)

- Plain flour

- Baking powder

- Water 

- Salt 

- Pepper

- Espelette pepper

The steps of the recipe: 

1. Preheat the fryer to 170 ° C

2. Wash and cut the cherry tomatoes into quarters

3. Place in a salad bowl, salt and leave to drain for 30 minutes

4. Peel and chop the onions

5. Wash and chop mint, parsley, oregano

6. Combine in the salad bowl with the tomatoes

7. Add the flour, baking powder, pepper and Espelette pepper

8. Mix everything to obtain a pasty consistency.

9. Using a spoon, form balls that you place in the fryer

10. Allow 3 to 4 minutes of cooking

11. Place on absorbent paper

12. Enjoy with Greek yogurt and chives

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