Ingredients
Fritters
450 g chopped tomatoes, drained.
125 cup all-purpose flour.
1 tsp baking powder.
1 large red onion, finely chopped.
Fresh basil/oregano, roughly chopped.
Seasoning, a generous pinch of salt & pepper.
Seed oil for deep frying.
Herby Yoghurt Dipping Sauce
250 gm unflavoured Greek or Greek-style yoghurt
¼ tsp lemon zest
Juice of 1 lemon
1 clove garlic, minced
1 tbs olive oil
2 tbs finely chopped basil/ parsley
1 tbs finely chopped oregano
1 white onion, finely chopped
Sea salt and ground black pepper, to taste
Directions
Step 1
In a bowl, mix flour, baking powder, herbs, onion, salt, pepper, and the drained tomatoes.
Step 2
The mixture should be stiff, holding its shape when scooped, but still slightly sticky.
Step 3
Heat oil to 180°C/375°F in a deep fryer or heavy pan.
Step 4
Drop tablespoonfuls of batter into the hot oil. Fry 2-3 minutes per side until golden.
Step 5
Drain fritters on paper towels. Serve hot with herby yoghurt sauce (optional).
Step 6
Gently combine all the ingredients in a bowl. If the mix is too thick, add a few drops of apple cider vinegar or cold water. Set aside for at least 20 minutes, although it does taste best if made the previous day.
