Santorini Tomato Fritters (Domatokeftedes)
Ντοματοκεφτέδες DomatokeftedesSay it: doh-mah-toh-kef-TEH-des
Domatokeftedes are beloved Santorini tomato fritters from the Cyclades islands of Greece. Made with juicy local tomatoes, onion, fresh herbs and just enough flour to hold them together, these crisp, golden bites burst with sweet tomato flavor and aromatic mint. They are a classic summer meze, traditionally served as an appetizer or snack with a glass of local Assyrtiko wine, especially during the warm months when tomatoes are at their ripest.
Santorini Tomato Fritters (Domatokeftedes)
Ντοματοκεφτέδες, Domatokeftedes
Pronounced doh-mah-toh-kef-TEH-des
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Score a small X on the bottom of each tomato. Bring a large pot of water to a boil, drop in the tomatoes for 30–60 seconds until the skins loosen, then transfer to ice water. Peel, seed if very watery, and finely chop the flesh, draining excess liquid in a colander for 10 minutes.
In a large bowl combine the chopped tomatoes, red onion, scallions, mint, parsley, oregano, salt and pepper. Mix gently.
Stir in the flour and baking powder until the mixture comes together into a thick, spoonable batter. If it seems too loose, add 1–2 tablespoons more flour. Let the batter rest 10 minutes so the flavors meld.
Heat ½ inch (1 cm) of olive oil in a large heavy skillet over medium-high heat until shimmering (about 350°F / 175°C).
Drop heaping tablespoons of batter into the hot oil, flattening each slightly with the back of the spoon. Fry in batches without crowding, 2–3 minutes per side, until deep golden and the edges are crisp.
Transfer the fritters to a paper-towel-lined plate to drain. Repeat with the remaining batter, adjusting the heat if the oil gets too hot.
Serve warm or at room temperature so the tomato flavor shines.
Regional variants
In other Cyclades islands the mint may be replaced or supplemented with fresh basil or oregano. Some modern versions add crumbled feta or a pinch of chili flakes for heat.
Cook's notes
- Use the ripest, sweetest tomatoes you can find; Santorini tomatoes are naturally low in water, so mainland cooks may need to drain longer or add a little extra flour.
- Do not make the batter too far in advance or the tomatoes will release more liquid and the fritters may become soggy.
- For extra crunch, some island cooks add a handful of crumbled dried breadcrumbs to the batter.
Serve with
Tzatziki, Greek yogurt, or a simple wedge of lemon; best with chilled white wine.
Make ahead and storage
Best eaten fresh, but the batter can be prepared up to 30 minutes ahead and kept covered in the refrigerator. Reheat leftovers in a hot oven to restore crispness.
