Domatokeftedes: Greek Tomato Fritters

Domatokeftedes are fritters of ripe tomato, onion and herbs, a dish closely associated with the island of Santorini. They are vegan, crisp outside and soft inside, and taste of summer tomatoes.

Serves: 4 (about 14 fritters) | Prep: 20 min | Cook: 15 min

Ingredients

• 500 g ripe tomatoes, finely chopped
• 1 tsp salt
• 1 onion or 4 spring onions, finely chopped
• 2 tbsp fresh mint, chopped
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1/2 tsp baking powder
• About 150 g plain flour
• Oil for shallow frying

Method

1. Mix the chopped tomatoes with the salt and let them drain in a sieve for 15 minutes.
2. Mix the drained tomatoes with the onion, mint, oregano and pepper.
3. Stir in the baking powder, then add the flour a little at a time until you have a thick, spoonable batter.
4. Heat about 1 cm of oil in a frying pan over medium-high heat.
5. Fry spoonfuls of batter for 3 to 4 minutes per side until crisp and golden.
6. Drain on kitchen paper and serve warm.

Tips

• Use ripe, flavourful tomatoes; watery ones give bland fritters.
• The batter gets wetter as it stands. Add a little flour before frying the last ones.

Products from Bakaliko

• Manna - All-Purpose Flour 1 kg
• Thalassa Spices - Greek Oregano 50 g
• Giotis - Baking Powder 60 g

More Greek recipes

• Kolokithokeftedes: Greek zucchini and feta fritters
• Greek meze platter

Photo: ArticCynda, CC BY-SA 4.0, via Wikimedia Commons.