Tomato fritters with Kalathaki Limnou

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1 kg tomatoes, mashed
500 gr sliced tomatoes (for the oven)
5 ml ouzo
120 gr flour
30 gr beer
30 ml milk
60 ml olive oil
2 eggs
5 gr sugar
10 gr finely chopped dill
300 gr olive oil for frying
10 gr salt
5 gr pepper
200 gr Kalathaki Limnou


Mix all the ingredients in a bassinet, except for the cheese and the tomato slices, until you obtain a hard mixture. Let it rest for a while so as to allow the aromas to develop.

Make small fritters of the mixture.

Pour the olive oil into a deep frying pan and fry the fritters on both sides.

Place the fried fritters on kitchen paper to drain any excess oil.

Spread the tomato slices on a baking tray and place the fritters on them. Cut the cheese in thick slices and spread them on the fritters. Sprinkle with olive oil and the chopped dill. Bake until the cheese melts.

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