Tomato fritters with mint yogurt
- 500g tomatoes
- 100g plain flour
- 1tsp baking powder
- 50g feta, crumbled
- 1-2tsp chopped dill
- 100ml sparkling water
- 200ml rapeseed oil, for frying
- 300ml 0% fat Greek yogurt
- 3tsp chopped mint, plus extra to garnish
- 1 lemon, sliced
Chop the tomatoes in half and remove the pulp and seeds. Finely chop the flesh and put in a bowl. Add the flour, baking powder, feta and dill, season with black pepper and mix together. Slowly pour in the sparkling water, stirring until you have a batter.
Heat the oil in a deep pan until hot – it needs to be sizzling to achieve the desired texture. Carefully drop 1tbsp of the batter into the hot oil – do a few at a time. Cook for 1 min or until golden all over, turning halfway. Remove the fritters with a slotted spoon and sit them on a plate lined with kitchen paper. Repeat with the rest of the batter.
Mix the Greek yogurt with the mint until well combined. Transfer the fritters to a serving plate and garnish with chopped mint. Serve with the yogurt and lemon wedges.