TOMATO FRITTERS

Steps:

• In a roasting pan, toss your cherry tomatoes with some olive oil, salt, pepper and some cloves of garlic and roast in a preheated 450F oven for about 30-40 minutes or until they are slightly shriveled the the skins have just burst. You may also bake your potato while the oven is roasting. Allow to cool to room temperature and strain the excess liquid and reserve the roasted tomatoes in a large bowl along with the mashed potato. In a skillet, add some olive oil to the pan over medium heat and add your chopped scallions and saute until they have softened and translucent. Allow to cool and add to the bowl with the tomatoes. Add your flour, egg and herbs and black pepper mix throughly with a wooden spoon. The mixture will be soft and wet but sticky. Add more flour for binding as needed. Add some crumbled Feta and taste test your mixture. Adjust flavourings with herbs, pepper or with some more cheese. Add your vegetable oil to a large, non-stick frying pan (about 2.4 cm high) over medium high heat and drop a bit of the mixture in. When it starts to sizzle, your oil is hot enough for you to begin frying off your fritters. Use an ice cream scooper to drop your fritter mixture into the oil and flatten each fritter into the shape of a pattie. Fry each fritter for about 2 minutes per side and reserve on large plate or platter that's covered in paper towel. Fry off in batches and reserve in a warm oven until the entire batch is ready to be served. Serve as part of an array of Greek mezedes with some Ouzo and ice. I decided the best approach would be to roast some ripe cherry tomatoes under high heat with only the coaxing of olive oil, salt, pepper and a few cloves of garlic to add flavour.