Crete tourist guide

The best Polish website dedicated to the Greek island Crete and to a small extent of continental Greece. You will find useful information related to visiting Crete that goes beyond the offer of optional tours. On the website you will also find descriptions of the most interesting places that we visited by visiting this largest Greek island. The content complements the current news, photographs and recipes of Greek cuisine.

Tomatokeftedes - tomato pancakes

tomatokeftedes

Components

  • about 2 kg of ripe tomatoes
  • small onion or 2 spring onions
  • about 3 tablespoons of chopped parsley
  • about 3 tablespoons chopped fresh mint
  • about 1½ - 1 ¾ cup of flour
  • salt, freshly ground black pepper
  • olive oil for frying

Ντοματοκεφτέδες

Vegetable pancakes are a specialty of Greek cuisine. The multitude of vegetables available at any time of the year provokes even the ingenious use of them. Tomatokeftedes, or tomato pies, is the recipe that proves this theory. This dish is popular on the Cyclades and in the traditional cuisine of Syros, Andros, Tinos or Santorini. The most characteristic taste of tomatokeftedes is reached by the inhabitants of the latter island due to the specific taste of small tomatoes growing there. Volcanic substrate, strong sunlight and lack of access to groundwater make their taste very characteristic and intense. In the Polish conditions, the best come out of oblong tomatoes, which have little juice and a lot of flesh.

Depending on the island, this recipe is slightly different. There are versions with the addition of garlic, dill, oregano, or cinnamon. We offer a version with a fresh taste, which pancakes owe a large addition of mint. The plain Greek yogurt is their perfect complement.

1. Tomatoes should be wiped off with a coarse-grained grater, discarding the skin. We start draining the tomatoes from excess water, but keep this juice in case the dough requires thinning.

2. Chop the onions very finely or grate them and add them to the tomatoes. Then add the chopped parsley, mint, salt and pepper.

3. Now gradually add flour and mix. The dough should have a dough-like consistency for potato pancakes. The amount of flour depends on whether the tomatoes have more flesh or more juice. Certainly, it is not worth overdoing it because the pancakes will become slightly rubbery. However, if you add it too few cakes will not fry.

4. Warm up the oil on a large heavy pan and then with a large spoon put the portions of dough .. Pancakes fried in a pan on both sides of the golden color. After frying, drain off excess fat on paper towels.

Καλή όρεξη!


tomatokeftedes

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Najnowsze komentarze:

 Powinien być jeden podatek, a nie w zależności gdzie się zatrzymasz... Jeśli już w ogóle
 Mitsis Cretan Village nie wiecie jak tam ???
 Przerażające
 Jak była pandemia to się prosili aby przyjechać i ratować ich biznesy a jak stanęli na nogi to zaczęli łupić jak nad polskim morzem . Mimo , iż lubię Kretę to chyba dam sobie spokój i to na długo .
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