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Andalusian Tomato Fritters with Dill and Minted Yoghurt

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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!

READY IN
30 minutes
PREP TIME
15 minutes
COOKING TIME
15 minutes
SERVES
4 Servings

Print Recipe
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.

Recipe Cuisine: Mediterranean

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Spanish Passion Foods & Wines Ltd.

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