Santorini, Greece

When in Santorini, sampling authentic Greek cuisine is a must. This month's TASTEscape destination guide produced in partnership with Great British Chefs explores Santorinian favourites, from the Island's obsession with tomatoes to the best local wines. And if you can't wait to get there, you can get the flavour of the Greek Isles with the recipe below.

Recipe: Tomatokeftedes

These Greek tomato fritters appear on menus throughout Santorini, served with strained yoghurt and olive oil for authentic flavour. Recipe courtesy of Great British Chef, Rosana McPhee.

Information

Course: Starter
Difficulty: Easy
Makes: 20
Time: 1hr, plus time for the dough to rest

Ingredients

  • 1kg cherry tomatoes, ripe (or Santorini tomates)
  • 75g of feta, mashed 
  • 1 large red onion, grated 
  • 1 tbsp of parsley, finely chopped 
  • 1 tbsp of fresh mint, finely chopped 
  • 1 tsp dried oregano 
  • 70g of plain flour 
  • 1 tsp baking powder 
  • salt 
  • freshly ground black pepper 
  • oil, for frying

Recipe

  1. Start by preparing the tomatoes. With clean hands, squeeze the tomatoes until the skins have broken. Place them in a fine mesh sieve with some salt resting over a bowl and leave them for 30 minutes.
  2. Add the onions and tomatoes to a mixing bowl and combine with a spoon. Add the herbs and feta and mix with a fork. In a separate bowl, combine the flour with the baking powder, some salt and pepper 
  3. Add the dry mixture to the tomato mixture, stirring with a spoon until combined. The dough is ready when firm enough to make the balls - add more flour if needed 
  4. Place in a bowl covered in the fridge for 30 minutes, or preferably 2–3 hours, if you can wait! 
  5. Pour enough olive oil into a pan to coat the bottom and place over a medium-high heat 
  6. Using a dessertspoon, shape the dough into balls or patties. Lower them carefully into the hot oil. Repeat this process until the surface of the pan is comfortably filled. Fry the tomatokeftedes for about 2–3 minutes on each side until nicely coloured, place on a paper towel to absorb any excess grease 
  7. Enjoy this fabulous Greek island recipe, hot or cold, with some strained yoghurt to dip, some crusted bread and a sip of ouzo!

 

Recipe courtesy of www.greatbritishchefs.com