Tomato Fritters (Santorini Style)

Short description

Tomato fritters—known in Greek as domatokeftedes—are a beloved specialty of Santorini. Ripe tomatoes are combined with fragrant fresh herbs, onions, and a light leavened batter, then gently fried until the outside turns crisp and golden while the inside remains juicy and tender.

Why You’ll Love This Recipe

• Captures the bright, sun-ripened flavour of Mediterranean tomatoes in every bite.

• Naturally vegan and dairy-free—perfect for varied dietary needs.

• Uses simple pantry staples and fresh herbs; no special equipment required.

• Ready in under an hour, making it ideal for mezze spreads, appetisers, or light meals.

• Easy to customise with optional cheese, added vegetables, or alternative cooking methods.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe plum or Roma tomatoes, finely diced and well drained

• Sweet onion, finely chopped

• Spring onions (scallions), sliced

• Fresh parsley, finely chopped

• Fresh mint leaves, finely chopped (or dried mint)

• Fresh basil leaves, finely chopped

• All-purpose flour

• Baking powder

• Dried oregano

• Sugar (optional, enhances tomato sweetness)

• Sea salt and freshly ground black pepper

• Olive oil or another neutral oil, for frying

directions

1. Drain the tomatoes: Sprinkle diced tomatoes with a pinch of salt, place them in a colander, and let them sit for 30 minutes to remove excess moisture.

2. Combine vegetables and herbs: In a large bowl, mix the drained tomatoes, onion, spring onions, parsley, mint, and basil. Season with oregano, sugar (if using), salt, and pepper.

3. Prepare the batter: In a separate bowl, whisk together the flour and baking powder. Gradually fold the dry mixture into the tomato mixture until a thick, spoonable batter forms. If it appears too loose, add a little more flour.

4. Rest: Cover the bowl and refrigerate for 20–30 minutes to help the flavours meld and the batter firm up.

5. Fry: Heat 1–2 cm of oil in a deep frying pan over medium-high heat. Drop heaped tablespoons of batter into the hot oil, flattening slightly. Fry for 3–4 minutes per side until deep golden.

6. Drain and serve: Transfer the fritters to a paper-towel-lined plate to drain. Serve hot with lemon wedges or a simple yogurt dip.

Servings and timing

• Yield: Approximately 15 fritters (serves 4–6 as an appetiser)

• Prep time: 15 minutes

• Rest/drain time: 30 minutes

• Cook time: 20 minutes

• Total time: About 1 hour

Variations

• Feta addition: Fold 100 g crumbled feta into the batter for a salty, creamy accent.

• Zucchini twist: Replace one third of the tomatoes with grated, well-squeezed zucchini for added texture.

• Spiced version: Add a pinch of ground cumin or smoked paprika to the batter for a subtle warmth.

• Baked option: For a lighter result, spoon batter onto an oiled baking sheet and bake at 180 °C for 15–18 minutes, flipping once midway, until browned.

storage/reheating

• Refrigeration: Store cooled fritters in an airtight container for up to 3 days.

• Reheating: Warm in a 180 °C oven or an air fryer for 5–6 minutes until crisp. Avoid microwaving, which softens the coating.

• Freezing: Not recommended; thawing tends to make the fritters watery and less crisp.

FAQs

How do I keep the fritters from falling apart?

Ensure the tomatoes are thoroughly drained and the batter is thick enough to hold its shape. If necessary, add a spoonful of extra flour.

Can I use canned tomatoes?

Fresh tomatoes are strongly recommended for their texture and lower moisture content; canned varieties are too wet.

Is an egg necessary for binding?

Traditionally no egg is used, but you may add one beaten egg if the batter seems too crumbly.

Which oil is best for frying?

A mild-flavoured oil with a medium-high smoke point—such as light olive oil, sunflower, or grapeseed—works well.

Can I make the batter in advance?

Yes. Prepare up to 4 hours ahead, cover, and refrigerate. Give it a quick stir before frying.

What dip pairs well with tomato fritters?

Plain Greek yogurt with a squeeze of lemon, tzatziki, or a garlicky tahini sauce complements the fritters beautifully.

How do I know the oil temperature is correct?

A small spoonful of batter should sizzle immediately on contact and turn golden in about 3 minutes; adjust heat as needed.

Are these fritters gluten-free?

The classic recipe uses wheat flour; to make them gluten-free, substitute with a gluten-free all-purpose blend and check consistency.

Can I oven-bake instead of frying?

Yes. Brush both sides of each fritter with oil and bake on a parchment-lined tray at 180 °C, flipping once, until evenly browned.

What herbs can replace mint if unavailable?

Fresh dill or extra basil can substitute for mint, though each will change the flavour profile slightly.

Conclusion

Santorini-style tomato fritters distil the sunny essence of Greek island cooking into crisp, aromatic bites. Using humble ingredients and straightforward technique, they deliver vibrant flavour and an irresistible texture—perfect for sharing at gatherings or enjoying as a light meal with a fresh salad and chilled white wine

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