Name: Tomato and herb fritters served with tzatziki
Cook time: 20 min
Yield: 4
Ingredients: TOMATO FRITTERS; 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; TZATZIKI; 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

Recipe and styling by Claire Ferrandi

Assisted by Nomvuselelo Mncube

Photograph by Dylan Swart

Print Recipe

Tomato and herb fritters served with tzatziki

Serves: 4

Cooking Time: 20 mins

Ingredients

TOMATO FRITTERS
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
TZATZIKI
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

Instructions

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.