Tomato fritters from Santorini

Tomato fritters from Santorini

Title in Greek: 
Recipes Categories: 
Tomato fritters from Santorini
Preparation Time: 
2 hours and 15 minutes

1 kg (2 ¼ lb) ripe tomatoes, seeded and diced
500 g (1 lb 2 oz) onions, grated
Half cup (1 oz) finely chopped fresh mint or parsley 
1 teaspoon dried oregano
1 1/2 cups (6 oz) self- rising flour
Vegetable oil, for frying 

Cooking Time: 
30 minutes
Cooking Directions: 

- Put the tomatoes into a colander, sprinkle with l teaspoon salt, and let drain for 1-2 hours. Sprinkle the onions with salt and rub lightly, then rinse well under cold running water. 
- Squeeze out excess water. Combine the onions, tomatoes, mint or parsley, and oregano in a bowl, season with pepper, and stir in enough flour to make a stiff batter. 
- Pour oil into a heavy skillet or frying pan to a depth of l inch (2.5 cm) and heat. Add tablespoons of the batter, in batches, and fry for 8-10 minutes, or until golden brown on both sides. 
- Remove with a slotted spoon and drain on paper towels. 
Serve immediately.

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