Tomato Fritters are a specialty I first tasted in Santorini back in 1988. We stayed Oia (famous for its sunsets) and upon visiting this popular Greek island a decade ago, much had changed. The roads are now much better, public transit improved, many more restaurants, hotels, bars and tourists to handle the uptick in tourists.
What hasn’t changed is that practically every restaurant/taverna has Tomatokeftedes (tomato fritters) on their menu. This appetizer is an easy, forgiving recipe made of a mix of chopped tomatoes, onions, herbs, seasoning and flour.
Serve them with a bowl of full-fat Greek-style yogurt and you’ll have a taste of Santorini. Enjoy!
Tomato Fritters
Course: Appetizer, Vegetarian4
servings1
hour15
minutesIngredients
3 Tbsp. extra virgin olive oil
1 medium onion, peeled and diced
2 cups of ripe diced tomatoes
1/4 cup chopped fresh mint
1/2 cup chopped fresh parsley
1 cup all-purpose flour
1 tsp. baking powder
1 1/2 tsp. sea salt
1/2 tsp. black pepper
approx. 1/4 to 1/3 cup cold sparkling water
vegetable oil for frying
Directions
- Add olive oil to skillet, over medium heat add onions, pinch of salt and sweat for 5 minutes or until onions are translucent. Take off heat and allow to cool.
- Empty onions and tomato in a large bowl, add mint, parsley, flour, baking powder, salt, pepper and enough water to make a thick batter.
- Toss with a spoon or spatula. Add about 3/4 inch of oil into a deep skillet, spoon in batter and fry in batches.
- Reserve on a paper-lined platter, sprinkle some salt on top, serve warm or room temperature with a bowl of thick Greek yogurt.
Notes
- Dicing Tomatoes: Cut the tomatoes in half (across the middle) and squeeze out the liquid and seeds with your hands. Dice just the pulp of the tomatoes.
- A neat way to test if your oil is hot enough to fry is by sticking the handle of a wooden spoon in it. If the wood bubbles, your oil is ready for frying.
