Ever been to Greece? I have. Twice. One of my favorite countries to visit. First time was in 1994, when I was single. I spoke about it so much for the 20 years that we have been married that my husband knew we would eventually go together.
Ever been to Santorini? You know the place, you see these pictures all over the internet of these beautiful white walls and blue doors and you think ‘that can’t possibly be that pretty’.
Here’s a few shots of our trip last year that were taken from my now (thankfully) dead iphone 5s. Not edited.
Sigh. Yes, it’s that beautiful. You need to go one day.
My husband made an acute observation on our trip last year. He said that he had never seen so many women walking around in a daze, simply sighing at the beauty of this island. It was true. Perhaps I didn’t notice because I was too busy being one of them.
The food of Greece doesn’t disappoint either: all that lamb and Tzatziki and pita and Greek salads and phyllo pastries. Gah. Last year we stayed in Athens and Santorini. We did not have one bad meal.
Santorini is not only special because of the way it looks. It grows a lot of its own produce and uses it well. Not only do they have a Greek salad like the rest of the country, they have their own Santorini salad. The main difference is that they use caper leaves and their own cheese produced on the island called kefalotiri. I could not copy it here in Mexico even if I tried. And trust me, I tried. I still dream of caper leaves.
These little tomato fritters are served as appetizers around the island, usually with a yogurt dip. I am usually too lazy for that so I just eat them plain or with sour cream. I’m a sour cream addict.
They can be prepped and fried up in less than 15 minutes which makes a great Meatless Monday meal. Usually, in Greece, they use mint, but the day I went to the market here I couldn’t find it, so I used a very popular herb here called hierbabuena which is actually spearmint, I just found out. I love the taste it adds, but you can use mint or even a mixture of mint and parsley.
Here’s to a delicious meatless meal.
- 1 1/2 lbs tomatoes
- about 1 cup flour
- 1/4 cup herbs, mint or parsley or a mixture of both
- 1 green onion, finely chopped
- 1 TAB baking powder
- salt and pepper to taste
- olive oil to fry
Finely dice tomatoes. Let sit in a strainer to remove as much liquid as necessary. In a bowl combine flour, herbs, onion, baking powder, and salt and pepper. Add tomatoes and combine gently but well. If your batter is too liquidy, add more flour as needed. Form into small pancake sizes. Batter will be quite wet but should still hold together. Heat oil in a pan. When oil is hot, fry pancakes 3-4 minutes on each side or until golden brown. Transfer to paper towel and let drain. Repeat with remaining fritters until finished. Serve with Tzatziki or sour cream.
Makes about 18 small fritters.