Santorini-Style Tomato Fritters (domatokeftedes)
 
Prep time
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These tomato fritters (domatokeftedes) are a real summer treat and a specialty of the island of Santorini
Author:
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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/santorini-style-tomato-fritters/