Who doesn't love a fritter? Memorial Day weekend is approaching and I'm thinking of a yummy appetizer that can be served at your barbecue. I don't know if we'll have barbecue weather in Seattle... lots of rain forecasted. But we can still celebrate and eat some tasty bites. Aioli is wonderful to dip in and tomatoes always go well with it.
Roasting tomatoes gives them a whole new depth and sweetness. Roast some extra to keep in your refrigerator to add to salads or grain dishes. I am playing around with different flours these days, so decided to try barley flour which gives a nutty sort of flavor. You could also use spelt, whole wheat pastry, white flour or a mix of these.
Roasted Tomato Fritters
Makes 24 small fritters
2 pints cherry tomatoes
3 tablespoons olive oil, divided, plus more for frying
1 cup barley flour
1/4 cup chives, minced
salt and pepper to taste
Preheat oven to 375 degrees. Toss the cherry tomatoes with 1 tablespoon olive oil and spread on baking sheet. Roast the tomatoes for about 45 mintues, until they are split and starting to shrivel.
In a mixing bowl, scrape the tomatoes in with their juices. Add the flour and 2 tablespoons olive oil. Mix well and mash the tomates into the mixture. Stir in the chives, salt and pepper.
Set a medium sized fry pan over medium high heat to warm. Add a drizzle of olive oil, then drop teaspoon sized dollops of the fritter dough onto the pan. Flatten slightly and fry until golden brown. Turn the heat down to medium if they are getting dark too soon. Flip and fry the other side. Remove to a paper towel lined plate to absorb excess oil. Serve with the aioli for dipping (recipe follows).
Aioli (adapted from food52.com):
1 egg yolk, room temperature
2 tablespoons lemon juice
1 garlic clove, mashed
1 teaspoon salt
3/4 cups grapeseed oil
1/4 cup olive oil
Whisk the egg yolk, lemon juice, garlic and salt together. Add the grapeseed oil slowly and whisk quickly to incorporate. Next whisk in the olive oil, slowly adding and incorporating. Makes 1 cup