Santorini is an arid volcanic island. The tomatoes which grow on the island are essentially dry farmed so the results are small very intense flavored tomatoes. A friend who rents a house on Santorini took us to his favorite haunts which includes the little seaside restaurants of Amoudi. My favorite was Katina and my favorite dish was her tomato fritters. I (we) tried all the other restaurants and agreed hers were the best! I complimented her and then followed her into her kitchen where she showed me the batter and her ingredients(all in Greek so I guessed all amounts and this is the resulting recipe). She spoke no English and I , no Greek ,so it took a little trial and error to figure out her recipe, like, that she used either self rising flour or put baking powder in her batter. The addition of fresh mint was what made hers different from all the others. This recipe is all about the flavor of the tomatoes. If you can't find flavorfull, ripe , in season tomatoes, don't bother to make this recipe! These are delicious with tzatziki which is a sauce made of yogurt, cucumber , garlic and mint. ******Please note! You must use very intensely flavored tomatoes. This year I pretty much dry farmed my tomatoes and it made a huge difference in their flavor. I suppose if you need to you can add some tomato paste to add more flavor for this recipe. —dymnyno
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