Tomato fritters of Santorini (Domatokeftedes)
- tomatoes (preferably Santorini tomatoes): 1½ kg
- onions: 4
- basil: ½ bunch
- mint: ½ bunch
- parsley: ½ bunch
- dill: ½ bunch
- pepper freshly ground
- self-raising flour
- olive oil or corn oil for frying 1 cup
Chop the tomatoes into small cubes, finely chop the onions and the herbs and mix. Add as much flour as you need to thicken the mixture and then add salt and pepper.
Heat the oil in a deep frying pan. Scoop out tablespoonfuls of the mixture and fry the fritters from both sides in the hot oil. Remove with a slotted spoon, drain on a piece of kitchen roll and serve. They are best served with yoghurt.