Dave likes to start by dicing the tomatoes. Once diced, put them in a sieve with the red onion and sprinkle over ½ tsp salt. Set over a bowl to collect any liquid, and leave to stand for half an hour.
Put the flour in a bowl with the baking powder, cinnamon and dried herbs. Season with plenty of salt and pepper. Add the tomatoes and onion, along with both ketchups and the egg or aquafaba. Stir the ingredients to make a batter.
Measure 50ml of the strained tomato liquid. Add to the batter one tablespoon at a time until it’s still quite thick but loose enough to drop slowly from a spoon. You may not need to use all the tomato liquid.
Pour the oil into a deep fat fryer or a saucepan. If you use the latter, don’t fill it above halfway – the oil should only be around 5cm deep. Heat to 180°C/160°C/Gas 4, then drop a few heaped dessert spoons of the batter into the oil. The fritters will fry quickly – just a minute or two on each side. When they’re slightly puffed up, crisp and golden brown, remove with a slotted spoon and drain on kitchen towel.
Mix the yoghurt with the dill, white wine vinegar and sugar, and season with salt and pepper. Serve the dip with the tomato fritters and simple yet tasty Tyrrells lightly sea salted crisps.
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