I have a new favorite snack that I have also enjoyed as an entrée. I found this incredible small tomato on Santorini. In fact it is referred to in various parts of Greece as the Santorini tomato. Of course it only grows here developing its tart, rich deep flavor from the relentless sun, wind and lack of water. My dear friends at Iconic Santorini Hotel suggested I try their Executive Chef Konstantinos Avgoulis’ version. Born and raised on Santorini, Chef Avgoulis treats Iconic guests to many of his treasured family recipes including his rose jam and this one using the noblest of ancient fruits, the tomato. Of course there is nothing to compare with tasting these for the first time sitting at the edge of the caldera outdoors in Iconic’s shady pergola covered restaurant accompanied by a lemony Assyrtiko from Estate Aryros or some cold bubbly from Santo Wines.
( Tomato Fritters)
½ kilo Santorinian tomatoes or cherry tomatoes
2 large red onions
3 spring onions
4 tbsp. of finely chopped mint
250 gr. soy flour (self-rising flour)
150 gr. hard flour
1 tbsp. of baking soda
Salt & pepper
Cut the tomatoes in small pieces and put them in a large bowl. Grate the zucchini and one of the onions and put them also into the bowl. Then you must finely chop the other onion and the mint and add them into the mixture together with the baking soda.
Add as much salt and pepper as you wish into the mixture in the bowl and mix all the ingredients very well. Then you must let the mixture rest in the fridge for about 5 hours.
Finally, add the two types of flour and mix well, until the mixture becomes a thick dough. Use a spoon to cut the shape of each tomato ball and drop each spoonful into boiling oil to deep-fry them until they get that nice golden-brown colour. Drain and serve hot.
Tip: if the tomato balls dissolve in the hot oil, you can add more flour to the batter to make the mixture even thicker.
(enjoy your meal)