I reckon Dads get the short end of the stick when it comes to being properly acknowledged and celebrated with a special day in their honour. For all the hoo-hah, overpriced flowers and elaborate lunches that come with Mothers Day, Father's Day seems to come and go with hardly any fanfare.
So I wanted to fuss a little bit over our favourite man on Father's Day to say thank you (on behalf of L and A) for making bath time so much fun, for having the patience to play the same game over and over (even when Top Gear is on) and for giving the best cuddles ever. I decided to make him Greek tomato fritters for breakfast as a change from our usual toast or bowl of cereal eaten at the break of dawn when our kids get up. Hubby loved the domatokeftedes we were served daily for breakfast during our honeymoon in Santorini. The tasty tomatoes grown on the volcanic soils of the island made these fritters really special.
My version uses Roma tomatoes.
1 1/2c finely chopped Roma tomatoes
1/4 c finely chopped red onion
1 c self-raising flour
1/2 tsp salt
1Tbsp chopped mint
1tsp dried thyme
olive oil for frying
Beat the eggs into the milk. Add the sifted flour, salt and sugar and mix well. The batter will be quite stiff. Add the tomatoes, onion, herbs and then season with pepper.
Let the mixture stand for an hour.
Pour around 2Tbsp of olive oil into a non-stick pan on medium heat. Ladle some of the batter into the pan . Cook for around 2 minutes or until the underside is brown. Turn the fritter over and cook on the other side. This makes around 4 pancake size fritters.
I served these topped with some baby rocket and crumbled feta cheese.