Patricia Vasos
- Sun-Dried Tomato Fritters (Domatokeftedes)
- Description
Full of flavor, quick and super easy to make sun-dried tomato fritters, originally from Santorini.
Τime
Preparation time: 15 minutes'
Cooking Time: 10 minutes'
Total Time: 25 minutes'
Main ingredients
greek sundried tomatoes
Cooking Method
Fry/Fried
Yields
12 Fritters
Ingredients
| greek sundried tomatoes | 2 ¼ cups(drained and chopped) |
| all-purpose flour | 1 ½ cups |
| garlic cloves,minced | 3 |
| onion,chopped | 1 medium |
| fresh mint,chopped (no stems) | ½ bunch |
| fresh flat-leaf parsley,chopped | ½ bunch |
| fresh dill,chopped | ½ bunch |
| greek oregano | 2 tablespoons |
| warm water | ¾ cup (may need a little extra) |
| salt and pepper | to taste |
How to cook
- In a large mixing bowl add all the ingredients: sundried tomatoes, garlic, onion, mint, flat leaf parsley, dill, oregano, salt and pepper. Mix.
- Add the flour and warm water. Mix well with a spatula. The batter needs to be on the thick side and not runny. If it’s too runny add a small amount of flour. If it’s too thick in which it is hard to roll add additional water.
- In a sauté pan, on a medium-high heat, add the olive oil.
- With a spoon, scoop the batter and add into the hot olive oil. Repeat until pan is filled with fritters.
- Lightly brown on both sides (3 minutes each side or until golden brown). Remove onto a paper towel.
- Serve hot.
