Makes 20 fritters
1 jar EVGE sun-dried tomatoes or 10 sun-dried tomatoes
2 cups warm water
2 fresh green onions– white and tender green parts finely chopped
1/3 cup Kefalotyri or Parmesan grated
1/3 cup fresh mint, chopped
2 garlic cloves, minced
salt and ground pepper to taste
2/3 cup self-rising flour
2 large eggs, lightly beaten
EVGE EVOO (Olive oil)
1. Drain and rinse tomatoes from oil and soak in warm water for 1 hour. Drain and reserve water
2. Coarsely chop the tomatoes and combine with onions, cheese, mint, garlic & season with salt and pepper.
3. In a medium bowl, lightly beat eggs with 2/3 cup of reserved water from the tomatoes. Add the flour to form a thick batter and then the tomato mixture.
4. Heat about 1 inch of olive oil in a heavy skillet. When the oil is very hot, drop one teaspoon at a time of the tomato mixture. Fry, turning once, until golden on both sides. Drain on paper towels.
This can be served with yoghurt or tzatziki (see recipe above)
Kali Orexi!!!
