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Tomato and Feta Fritters

tomato & feta fritters by The Culinary ChaseFarmers’ markets, roadside vegetable stands and grocery stores all are overflowing with ripe, juicy tomatoes.  When Summer ends and Fall begins, this is the time of year I most enjoy.

  I am in heaven with the abundance of fresh fruit and veggies.  Consumers might frown or be a bit flippant with regards to the 100-mile diet, but nothing tastes and looks better than produce that is hauled over a short distance.  I have supported buying local long before any locavore awareness campaign began.  It’s one of the reasons I started this blog 7 years ago.

Makes 12 patties
inspired by Kalofagas

2 lbs. ripe cherry tomatoes
4 cloves of garlic, skins on
4 scallions, chopped
1 cup self-raising flour
1 baked potato, mashed
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
fresh ground pepper to taste
1 egg
crumbled Greek feta, to taste
vegetable oil for frying

Preheat oven to 400f.  In a bowl, toss the cherry tomatoes with a splash of olive oil, salt, pepper and garlic.  Pour onto a lined cookie sheet and roast 15 to 20 minutes or until tomatoes are slightly shriveled. Remove from oven and cool to room temperature.  Add roasted tomatoes to a large bowl. Remove skins from garlic and add to the mashed potato. Combine mashed potato with the tomatoes. In a frying pan, sauté the chopped scallions in a tablespoon of olive oil and cook until translucent. Allow to cool and add to the bowl with the tomatoes. Add the flour, egg and herbs and black pepper to the tomato mixture and combine. The mixture will be soft and a bit wet.  If needed, add a bit more flour for binding.

fritter ingredients by theculinarychase.comAdd a 1/2  cup of feta and taste the mixture before adding more.  To shallow-fry the fritters, pour vegetable oil into a large, non-stick frying pan until the bottom is covered. Place pan over medium-high heat. Use an ice cream scoop to drop the fritter mixture into the oil and flatten each fritter into the shape of a patty. Fry each fritter for about 2 to 3 minutes per side until golden brown.  Transfer fritters to a paper towel–lined plate and place in a warm oven until the entire all fritters are cooked.

The Culinary Chase’s Note:  These Greek-style fritters were so good!  Make sure the tomatoes are relatively dry otherwise the mixture will end up being too wet.  Serve these with a dip mixture of Greek yogurt, lemon juice and zest, salt and pepper and minced garlic.  Enjoy!

The post Tomato and Feta Fritters appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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