Andalusian Tomato Fritters with Dill and Minted Yoghurt

This simple dish is a sublime homage to tomatoes, believe me, it is delicious and very moorish. It appears from my research this dish originated around the islands of Greece with Santorini claiming rights. Perfect with wine of course!

INGREDIENTS TO GET READY

400g x Baby Plum Tomatoes

15g x Chopped Mint

15g x Chopped Dill

1 x Pinch Dried Oregano

100g x Plain Flour

1 x Teaspoon Baking Powder

Salt & Freshly Ground Black Pepper to Taste

250g x Thick Yoghurt

1 x Lemon Cut Into 8 wedges

Oil for Frying

Mountain Honey to Drizzle

PUT IT TOGETHER

1. Cut the tomatoes in half lengthways, scoop out and discard the seeds.

2. Combine the tomatoes, mint, dill, oregano, flour, baking powder and seasoning in a bowl. Add around 100ml of water and stir until a thick batter forms.

3. Heat the oil in a deep-sided pan to 180oc, using a lightly oiled tablespoon carefully drop large spoons of the batter into the oil, do around 5 at a time, cook for 3/4 minutes until the fritters are golden and crisp, drain on kitchen paper.

4. Combine the yoghurt with some chopped dill and mint and serve with the fritters and lemon wedges.