فطائر الطماطم مع صلصة الجبنة اليونانية
Greek 35 Mins Prep · 50 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Dice the tomatoes. Finely dice the onion and spring onions. Finely chop the herbs. In a large bowl, combine the tomatoes, onions, spring onions and fresh herbs. Lightly season with the oregano, salt and pepper.
- In another bowl, combine the flour and baking powder. Add the flour to the tomato mixture and mix well. Add more salt and pepper, if required. Allow to rest for 1 hour in the fridge for the best flavour.
- To make the htipiti, halve and deseed the capsicums. Arrange them on a baking sheet and brush with 2 tablespoons of olive oil and season with salt flakes. Roast for 30 minutes, turning halfway through. Remove from the oven and allow to cool in a bowl covered with cling film to help the skins ‘sweat’.
- Peel the capsicums and roughly chop before transferring them to a food processor along with the feta, oil, black pepper and chilli. Process until the feta is whipped and the mixture is light and fluffy. Transfer the mixture to a bowl and place in the fridge until ready to serve.
- To fry the tomato fritters, heat the remaining 120ml of oil in a frying pan over a medium-high heat. Using a tablespoon measurement, drop two tablespoons of batter in the hot oil at a time and fry for at least 3 minutes before flipping to prevent the fritter from falling apart. Fry until golden brown, approx. 6-7 minutes. Drain on paper towels to absorb the excess oil.
- Scatter over the fresh herbs and serve alongside the htipiti while hot.
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