James Beard Award-winning Chef Michael Smith shares the recipe for his Santorini Tomato Fritters.
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Santorini Tomato Fritters
1.5 cups diced tomatoes - drained of extra juice
½ cup finely chopped onion - sautéed until dark golden
1 tablespoon tomato paste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 egg white
½ cup AP flour
1 teaspoon baking powder
½ teaspoon baking soda
Salt and pepper to taste
1 quart canola oil for frying
Heat canola oil in a deep sided soup pot to 325 degrees. Combine all ingredients in a bowl and mix well. Use a large tablespoon to scoop fritter batter into the heated oil to fry. Fry until deeply gold brown. Blot the fritters on a tray lined with paper towels to soak up excess oil. Sprinkle fritters with salt.
