Santorini-Style Tomato Fritters (domatokeftedes)

These delicious Santorini-Style Tomato Fritters (domatokeftedes) are a real summer treat and an unexpected way to enjoy ripe, flavorful tomatoes in season!

Tomato fritters are one of a large variety of vegetable fritters common in the cuisine of the southern Aegean region.  They are mainly a specialty of the Cycladic islands, with slight variations from island to island.  While found in the traditional cooking of the islands of Tinos, Syros and Andros, they are arguably the most renowned from the island of Santorini, where chefs and home cooks alike use the island’s famous, small, waterless tomatoes as a base.

These crispy bites are bursting with Mediterranean flavors and are one of the more popular appetizers in tavernas throughout the Greek islands during the summer months.  Thankfully, their simple ingredients also make it a very easy recipe to replicate at home!

Ingredients for the Santorini-Style Tomato Fritters

• Tomatoes – ripe juicy tomatoes,  preferably without too many seeds
• Onions – green onions, scallions or regular onions
• Herbs – fresh spearmint is essential and Greek oregano adds a punch of flavor
• Cheeses – Greek Kefalotiri cheese might not be easy to find, but Parmesan cheese is a great alternative
• Flour – AP flour with a little baking powder, or, use self-rising flour which has a leavening agent already added
• Seasoning – sea salt and freshly ground black pepper
• Olive oil – these are traditionally shallow-fried in olive oil, so you do not need much of it

What are Santorini tomatoes?

Besides the natural beauty of the island, Santorini is also know for these tiny, super sweet, and highly aromatic tomatoes that grow so well there.  They look similar to cherry tomatoes, but with very few seeds and a slightly dry flesh.  They thrive in the volcanic soil and the island’s particularly dry climate.  As they do not require any irrigation, they can survive with minimal water, which concentrates and intensifies their flavor.  These Santorini tomatoes are a European Union “Protected Destination of Origin” (PDO) product and are considered a local delicacy which locals enjoy fresh off the vine, sun-dried, and, of course, fried in the form of these tomato fritters.

What tomatoes to use

Different kinds of tomatoes contain different amounts of liquid and juice.  For this recipe you need ripe-but-firm tomatoes, so you will use as little flour as possible.   Some tomatoes are juicier than others, especially the larger varieties of tomatoes.  If the tomatoes  you have are very juicy, they need to be drained of some of their liquid before adding them to the mixture.  This is also a seasonal recipe, so, the fresher the tomato, the tastier your fritters will be!

How to make Santorini-Style Tomato Fritters in three steps

1. The first step is to cut up the tomatoes, place them in a colander, and allow them to drain their excess liquid

2.  The second step is to mix all ingredients together, adding the flour last.  Let the mixture sit for a bit and allow the flavors to meld

3. The final step is to drop spoonfuls of the mixture into the hot oil and shallow-fry the fritters until nice and crispy and golden brown

These Santorini-Style Tomato Fritters are absolutely delicious on their own, as an appetizer or a side dish, or, even as a small meal.  You can also serve them with a delicious, creamy dip (see some suggestions, below) to make them even more irresistible!

How to serve them

While excellent on their own, you can serve them with a big bowl of tzatziki; here is my favorite recipe.   Another delicious spread that would go well with these Santorini-Style Tomato Fritters is my whipped Feta spread.  A third option is this mint-yogurt sauce, a variation of tzatziki–made with yogurt and fresh mint-–another delicious (and easy) accompaniment!

Greek Mint-Yogurt Sauce

• 1  cup  Greek yogurt
• 2  med. cloves of garlic, minced
• 1  TBSP. fresh lemon juice
• ½ tsp.  ground cumin
•  — sea salt & pepper to taste
• ¼  cup fresh mint leaves, minced

To make this sauce, place all ingredients in a medium bowl and stir until everything is incorporated. Refrigerate for at least an hour or better, overnight.

I hope you give these delicious fritters a try this summer.  I promise you will not be disappointed!

HAPPY 4TH OF JULY, FRIENDS! 

5.0 from 5 reviews

Santorini-Style Tomato Fritters (domatokeftedes)

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

These tomato fritters (domatokeftedes) are a real summer treat and a specialty of the island of Santorini

Author: Marilena Leavitt

Recipe type: Appetizer

Cuisine: Greek

Serves: 4-6

Ingredients

• 3 med. plum, or, Roma tomatoes; ripe, juicy, and finely chopped (about 2 cups)
• 2 med. green onions (the white and tender green parts), finely chopped
• 2-3 TBSP. fresh spearmint, minced
• 1 TBSP. fresh dill, minced
• 1 tsp. dried Greek oregano
• ½ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• 4 TBSP. Kefalotiri (or Parmesan) cheese, grated
• ½ - ¾ cup AP flour (or as needed)
• ¼ tsp. baking powder
• --- --- olive oil for frying

Instructions

1. Finely chop the tomatoes into ½” pieces. Do not use the food processor. Place them in a colander which has been placed over a bowl and allow them to drain for about 15 minutes.
2. In a separate large bowl, mix together the finely chopped green onions, herbs, salt, pepper, and cheese. When the tomatoes have lost some of their liquid, fold them into this mixture.
3. Combine ½ cup of the flour and the baking powder in a small bowl and then add it to the tomatoes, mixing well (the flour is what will bind all the ingredients together). The mixture should have the consistency of a thick batter. If the mixture is still too runny, add the remaining ¼ cup of the flour, a little at a time. Place in the refrigerator for 30 minutes.
4. Heat about ½" of oil in a medium, non-stick skillet set over medium-high heat. The oil should cover the patties about half way in the skillet. When the oil is hot, but not smoking, drop one tablespoon of the batter into the skillet (consider this as your test fritter). Cook it for about two to three minutes on each side, depending on its thickness. Turn gently onto the other side and repeat until it is nice and crispy. Remove it from the heat onto a paper towel to drain the oil, taste, and adjust the seasoning as necessary.
5. Fry the remaining batter--several fritters at a time, depending on the size of your skillet--on both sides until golden brown, making sure not to overcook them. Do not overcrowd them in the skillet either. Remove fried fritters with a slotted spoon and let them drain on paper towels. Serve warm or at room temperature alone or with one of the sauces suggested in this blog.

Notes

If your tomatoes are not too juicy, and the batter is still too thick, mix in one beaten egg to loosen it up.

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