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Greek Tomato Fritters
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Lancewood Greek Tomato Fritters

Ingredients

8 ripe tomatoes , finely chopped 
250 g LANCEWOOD® Full Fat Plain Chunky Cottage Cheese
1 small red onion(s) , grated
flat leaf parsley
5 ml fresh mint , chopped 
2 ml dried origanum
salt & freshly ground black pepper  to taste
180 ml self-raising flour
oil  for frying 

Method

Cut the tomatoes in half and remove the pulp and pips with a spoon. Chop the flesh of the tomatoes finely.

Place in a colander or sieve and sprinkle with salt. Leave to stand for 30 minutes.

Lightly press the tomato flesh to remove excess liquid.

Mix the tomatoes, cottage cheese, onion, parsley, mint, origanum and seasoning to taste together.

Add the self raising flour at a time until the mixture becomes firm enough to make small balls with a spoon.

Add a bit more self raising flour if necessary. Refrigerate for 30 minutes.

Heat oil – about 2 mm deep in a large pan.

Fry tablespoons of the mixture over medium heat for 2 – 3 minutes on each side until browned all over.

Drain on absorbent paper. Serve with sour cream.

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