Makes 8-10 fritters
These fritters hold their shape even without eggs added to the batter, just a good glug of olive oil does the trick!
Serve them with tzatziki and freshly squeezed lemon juice and a crisp glass of NZ Sauvignon blanc, and you will be transported to the beautiful Greek island of Santorini.
Domatokeftethes (Greek tomato fritters) with tzatziki
- 1 zucchini, grated
- 6 heirloom tomatoes, diced
- 1/2 red onion, finely diced
- 2 Tbsp roughly chopped basil
- 2 Tbsp roughly chopped Italian flat leaf parsley
- 3/4 cup sifted high grade flour
- Salt and pepper
- Olive oil
Method
- Combine first 5 ingredients, sift over the flour and stir to combine with a good splash of olive oil to make a batter. Season generously.
- Fry large tablespoon amounts of the batter in a pan over a medium heat with olive oil until golden and cooked through.
Tzatziki
- 1 cup Greek yogurt
- 2 cloves garlic peeled and crushed
- 1 cucumber peeled, deseeded and grated
- Juice of ½ lemon
- Handful of roughly chopped mint
- Handful of roughly chopped dill
- Salt and pepper
Method
- Squeeze excess water out of grated cucumber. Combine all ingredients in a bowl and season.
- Refrigerate until ready to use.
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