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____________________ SANTORINI TOMATO FRITTERS (DOMATOKEFTEDES) Tomato pancakes anyone? A classic Santorini Island treat, fried in the freshest extra virgin olive oil. INGREDIENTS: 1/2 red onion, peeled and chopped2 cups fresh extra virgin olive oil 3 medium sized tomatoes, roughly chopped with seeds and pulp 1/2 tsp cinnamon 2-3 tbsp fresh mint or basil, chopped (dried works two, reduce by half) 1/2 tsp Kosher saltFresh ground pepper to taste 1 cup all purpose flour 1/4 tsp baking soda
DIRECTIONS: Chop the tomatoes (do not deseed, use the whole tomato) and place in a bowl.
Chop onion and add to tomatoes. Add cinnamon, mint, oregano, dill, and pepper to tomato mixture and mix well. Mix in a bowl the flour and baking soda and add to the tomato mixture and mix well. Let the mixture sit for abut 2 hours. The batter should be soft like pancake batter, and should fall off the spoon when tilted. In a pan heat the olive oil about 2 cm high at medium high heat, the oil should cover the patty half way. Once the olive oil is ready, add about one heaping teaspoon of batter for each patty, fry for about 1 -2 minutes on each side, flattening just a bit so that they cook inside. Make sure the olive oil is hot enough otherwise the patty will absorb more oil and not be crispy. Place on paper towels and serve immediately. Drizzle olive oil. Fabulous with TZATZIKI! *Inspired by OLIVE TOMATO
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__________________ PATATES TIGANETES (GREEK FRENCH FRIES) ![]()
Fried hand-cut potatoes are one of the most loved foods in Greece. They are definitely not your fast food variety. The borrowed flavours from olive oil and crispy-outside, soft-inside texture will have you making this recipe every weekend. Serve with a salad for a quick meal.
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INGREDIENTS:
2 to 3 medium potatoes, peeled and cut lengthwise, unevenly 1/2 cup extra virgin olive oil (more if needed)
1/2 to 1 tsp Kosher salt Garlic olive oil for drizzle Feta (optional) Lemon (optional) _____________
DIRECTIONS:
Place potatoes in bowl of water for one hour. Drain and place in bowl, then add salt and toss until completely covered. Add oil to high-rimmed skillet, about 1 inch, and heat to medium (330 degrees). When the oil is sizzling, place potatoes in one layer. Fry for 5 minutes. Fry for 5 minutes, stirring occasionally. Then lower heat to medium low and fry for another 5 minutes. Then increase to high heat for a final 2 to 3 minutes, until golden. Remove potatoes with a slotted spoon and place on paper towels. Stir gently a few times so that the potatoes do not stick. After that, lower the heat and continue frying for another 5 minutes and then raise the heat slightly and fry for 2-3 minutes more until you have a golden colour. Serve with lemon and feta, and drizzle with Oregano olive oil, or one of your favourites. *Inspired by OLIVE TOMATO
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