KATY BESKOW’S Santorini Tomato Fritters

 

3 T. plain (all-purpose) flour

1 tsp baking powder

1 tsp dried oregano

300g (10oz) cherry tomatoes, roughly chopped

handful of flat-leaf parsley, finely chopped

pinch of sea salt and black pepper

4 T. sunflower oil

Method

 

In a mixing bowl, stir together the flour, baking powder and dried oregano. Stir in the tomatoes and flat-leaf parsley, then season with sea salt and black pepper. Add 50ml (2fl oz) cold water and stir to form a thick batter. Heat the oil in a frying pan until hot. Add in T. of the batter (up to four at a time, to avoid the fritters touching and merging) and cook for 1 minute until golden and crisp, then carefully flip the fritters and cook on the other side. Drain on paper towels or a clean dish towel, then repeat the cooking process until all of the batter has been used. Serve hot.