Santorini Tomato Fritters (Tomatokeftedes)
Santorini Tomato Fritters (Tomatokeftedes)
Ingredients
- 1 kg tomatoes, hulled, finely chopped, and well drained
- 1/2 courgette, grated and squeezed dry
- 1 onion, finely chopped
- 3 spring onions, finely sliced
- 1 large handful fresh mint, finely chopped
- 1 tablespoon fresh parsley, basil, or dill, chopped
- 1/2 teaspoon cumin
- 3 teaspoons dried oregano
- 2 tablespoons breadcrumbs
- 75 g plain flour
- 1 teaspoon baking powder
- 100 g feta, crumbled (optional)
- salt, to taste
- black pepper, to taste
- olive oil or vegetable oil, for frying
Instructions
- 1
Finely chop the 1 kg of hulled tomatoes and place them in a sieve to drain thoroughly. Press down on the tomatoes with the back of a spoon or your hands to extract as much liquid as possible. This is crucial for crispy fritters.
⏱️ 5 min
- 2
Grate the 1/2 courgette and also place it in a separate sieve. Squeeze it dry with your hands to remove any excess moisture.
⏱️ 3 min
- 3
In a large mixing bowl, combine the finely chopped 1 onion and the finely sliced 3 spring onions.
⏱️ 2 min
- 4
Add the finely chopped large handful of fresh mint and the 1 tablespoon of chopped fresh parsley, basil, or dill to the bowl.
⏱️ 2 min
- 5
Add the 1/2 teaspoon of cumin, 3 teaspoons of dried oregano, and 2 tablespoons of breadcrumbs to the vegetable mixture.
⏱️ 1 min
- 6
Stir in the 75 g of plain flour and 1 teaspoon of baking powder.
⏱️ 1 min
- 7
(Optional) If using, crumble the 100 g of feta cheese into the bowl.
⏱️ 1 min
- 8
Add the well-drained tomatoes and squeezed courgette to the bowl. Season the entire mixture generously with salt and black pepper to taste.
⏱️ 2 min
- 9
Thoroughly mix all the ingredients in the bowl until well combined and a thick batter forms. It should be firm enough to hold its shape.
⏱️ 3 min
- 10
Heat a generous amount of olive oil or vegetable oil in a large frying pan over medium heat. The oil should be about 1/2 inch deep.
⏱️ 3 min
- 11
Once the oil is hot (a small drop of batter should sizzle immediately), spoon dollops of the mixture into the pan, flattening them slightly with the back of the spoon to form fritters about 2-3 inches in diameter. Do not overcrowd the pan.
⏱️ 5 min
- 12
Fry the fritters for 3-5 minutes per side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 10 min - 13
Remove the cooked fritters from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 5 min
- 14
Serve the Santorini Tomato Fritters immediately, perhaps with a dollop of Greek yogurt or a fresh lemon wedge.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Santorini Tomato Fritters (Tomatokeftedes)
- 1 kg tomatoes, hulled, finely chopped, and well drained
- 1/2 courgette, grated and squeezed dry
- 1 onion, finely chopped
- 3 spring onions, finely sliced
- 1 large handful fresh mint, finely chopped
- 1 tablespoon fresh parsley, basil, or dill, chopped
- 1/2 teaspoon cumin
- 3 teaspoons dried oregano
- 2 tablespoons breadcrumbs
- 75 g plain flour
- 1 teaspoon baking powder
- 100 g feta, crumbled (optional)
- salt, to taste
- black pepper, to taste
- olive oil or vegetable oil, for frying
Instructions
- 1
Finely chop the 1 kg of hulled tomatoes and place them in a sieve to drain thoroughly. Press down on the tomatoes with the back of a spoon or your hands to extract as much liquid as possible. This is crucial for crispy fritters.
⏱️ 5 min - 2
Grate the 1/2 courgette and also place it in a separate sieve. Squeeze it dry with your hands to remove any excess moisture.
⏱️ 3 min - 3
In a large mixing bowl, combine the finely chopped 1 onion and the finely sliced 3 spring onions.
⏱️ 2 min - 4
Add the finely chopped large handful of fresh mint and the 1 tablespoon of chopped fresh parsley, basil, or dill to the bowl.
⏱️ 2 min - 5
Add the 1/2 teaspoon of cumin, 3 teaspoons of dried oregano, and 2 tablespoons of breadcrumbs to the vegetable mixture.
⏱️ 1 min - 6
Stir in the 75 g of plain flour and 1 teaspoon of baking powder.
⏱️ 1 min - 7
(Optional) If using, crumble the 100 g of feta cheese into the bowl.
⏱️ 1 min - 8
Add the well-drained tomatoes and squeezed courgette to the bowl. Season the entire mixture generously with salt and black pepper to taste.
⏱️ 2 min - 9
Thoroughly mix all the ingredients in the bowl until well combined and a thick batter forms. It should be firm enough to hold its shape.
⏱️ 3 min - 10
Heat a generous amount of olive oil or vegetable oil in a large frying pan over medium heat. The oil should be about 1/2 inch deep.
⏱️ 3 min - 11
Once the oil is hot (a small drop of batter should sizzle immediately), spoon dollops of the mixture into the pan, flattening them slightly with the back of the spoon to form fritters about 2-3 inches in diameter. Do not overcrowd the pan.
⏱️ 5 min - 12
Fry the fritters for 3-5 minutes per side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 10 min - 13
Remove the cooked fritters from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 5 min - 14
Serve the Santorini Tomato Fritters immediately, perhaps with a dollop of Greek yogurt or a fresh lemon wedge.
⏱️ 1 min