• 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

    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

    1

    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.

    2

    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.

    3

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

    4

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

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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