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KATY BESKOW\u2019S Santorini Tomato Fritters<\/p>\nKATY BESKOW\u2019S Santorini Tomato Fritters<\/p>\n
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3 T. plain (all-purpose) flour<\/p>\n
1 tsp baking powder<\/p>\n
1 tsp dried oregano<\/p>\n
300g (10oz) cherry tomatoes, roughly chopped<\/p>\n
handful of flat-leaf parsley, finely chopped<\/p>\n
pinch of sea salt and black pepper<\/p>\n
4 T. sunflower oil<\/p>\n
Method<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
KATY BESKOW\u2019S 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…<\/p>\n