Wednesday, June 2, 2010
These are also called ntomatokeftedes, which is a long Greek word that means tomato fritter. We found this recipe over at Closet Cooking, where Kevin the blogger makes all kinds of delicious and beautiful food. We definitely recommend checking out his site. Anyway, Greek fritters...
I was super excited about making them, Cal was less convinced. Once we finished them, Cal loved them, too. They definitely take a little time, and aren't great for reheating. Perhaps these would make a better party food than weeknight dinner, but you should still make them.
4 large tomatoes
4 sundried tomatoes, chopped
4 oz. feta, crumbled
1/4 c fresh herbs (parsley, mint, whatever you want), chopped
2 green onions, sliced
1 tsp dried oregano
1 tsp paprika
1/4 c bulgur wheat
1 c flour
2 Tbsp olive oil
salt and pepper to taste
1. prepare tomatoes. We were advised by a nearly-professional-chef of the proper way to prepare tomatoes for such purposes. First, heat a pot of water until it is boiling. Meanwhile, score both sides of the tomato by lightly cutting an X.
Then, place tomatoes in the water for 10-15 seconds. Then, remove them to an ice water bath for another 10-15 seconds. After that, the skin will peel off nice and easily. Seed and dice them, too.
2. Mix up the tomatoes, feta, herbs, green onions, oregano, paprika, bulgur wheat, salt, and pepper in a bowl.
3. Mix in the flour until the mixture is thick enough to form patties.
4. Heat oil in a big pan.
5. Form mixture into patties and fry until golden on both sides, about 4 min each.
Cornelius' tip: Make sure to wet your hands/hooves between each patty, that will make them easier to handle.
6. When fritters are removed from oil, place on paper towels to absorb some of the oil. We recommend serving with some tzatziki sauce.
Once again, these were quite yummy. They would be great as part of a Greek feast - or really any feast - or actually any time you want to eat them.