Tomato and herb fritters served with tzatziki

September 26, 2017
Tomato and herb fritters served with tzatziki

Recipe and styling by Claire Ferrandi

Assisted by Nomvuselelo Mncube

Photograph by Dylan Swart

Tomato and herb fritters served with tzatziki

Serves: 4
Cooking Time: 20 mins



  • 120g cake flour
  • 15ml (1 tbsp) cornflour
  • 375ml (1½ cup) soda water, chilled
  • small handful fresh oregano and parsley leaves, chopped
  • salt and freshly ground black pepper, to taste
  • vegetable oil, to deep-fry
  • 2 large tomatoes, cut into wedges
  • 350g exotic tomatoes, halved

  • 250g Greek yoghurt
  • 1 garlic clove, peeled and crushed
  • 5ml (1 tsp) ground cumin
  • juice of ½ lemon
  • ½ large cucumber, finely grated and excess water squeezed out
  • fresh herbs, to garnish
  • lemon wedges, to serve



For the fritters, combine the cake flour and cornflour in a medium bowl. Add the soda water, herbs and seasoning and gently combine the mixture using a fork – some lumps should remain.


Heat the oil in a medium saucepan until hot. Just before deep-frying, dip each piece of tomato into the batter and fry in batches until golden brown, 1 – 2 minutes. Drain on paper towel.


For the tzatziki, combine all of the ingredients and season well to taste.


Serve the fritters garnished with fresh herbs. Add a side of tzatziki for dipping and lemon wedges for squeezing.

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