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.
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!
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