Greek Tomato Fritters (Tomato-Keftedes)
8oz jar of sun dried tomatoes
4 scallions (finely chopped)
1/4 cup dill (finely chopped)
1 cup flour
Salt and pepper to taste
Vegetable or Canola Oil for frying
Drain the tomatoes from the oil in the jar. Roughly chop the sun dried tomatoes and put them in a mixing bowl.
Add the scallions, dill and flour to the bowl.
Slowly add enough water to the mix so that the batter is the consistency of thick pancake batter. About 1/2 cup or so.
Season the batter with salt and pepper.
Heat the canola or vegetable oil in a frying pan.
With a tablespoon, drop a spoonful of batter into the hot oil. Repeat several times. Be sure not to allow the fritters to touch each other so that they don’t stick together. Depending on the size of your pan; you should be able to fry 5-10 fritters at a time.
Lightly brown the fritters; about 2-3 minutes on each side.
Remove from the pan, onto a paper towel, so that the excess oil is removed.
Serve hot, room temperature or cold.