📝 About This Recipe
Transport your senses to the caldera of Santorini with these iconic Tomatokeftedes, a signature meze born from the island's volcanic soil and sun-ripened cherry tomatoes. These fritters are a masterclass in Mediterranean simplicity, combining juicy tomatoes, aromatic herbs, and salty feta into a golden, crispy exterior with a soft, fragrant heart. They are the quintessential taste of a Greek summer, offering a burst of umami and freshness in every bite.
🥗 Ingredients
The Fritter Base
- 500 grams Cherry Tomatoes (finely chopped; ideally Santorini variety or very ripe Roma)
- 1 large Red Onion (finely grated and squeezed of excess moisture)
- 3-4 pieces Spring Onions (thinly sliced, both white and green parts)
- 150 grams Feta Cheese (crumbled into small chunks)
Herbs and Seasoning
- 1/2 cup Fresh Mint (finely chopped)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 teaspoon Dried Oregano (Greek wild oregano preferred)
- 1/4 teaspoon Cinnamon (optional, for a traditional aromatic depth)
- 1/2 teaspoon Salt (adjust based on the saltiness of the feta)
- 1/2 teaspoon Black Pepper (freshly cracked)
Binding and Frying
- 1 to 1.5 cups All-purpose Flour (added gradually to reach the right consistency)
- 1 teaspoon Baking Powder (for a light, airy lift)
- 1 cup Extra Virgin Olive Oil (for shallow frying)
For the Dipping Sauce
- 1 cup Greek Yogurt (thick, strained variety)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 clove Garlic (minced into a paste)
👨🍳 Instructions
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1
Begin by prepping your tomatoes. Chop them into small pieces (about 1/2 cm) and place them in a colander over a bowl. Sprinkle with a pinch of salt and let them sit for 15 minutes to drain some excess liquid. Do not press them; you want them juicy but not watery.
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2
In a large mixing bowl, combine the chopped tomatoes, the grated red onion (ensure it's well-squeezed), and the sliced spring onions.
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3
Add the fresh mint, parsley, dried oregano, cinnamon, and black pepper. Stir gently to combine the aromatics.
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4
Fold in the crumbled feta cheese. Try not to over-mix at this stage; you want small pockets of feta to remain intact for texture.
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5
In a separate small bowl, whisk together 1 cup of flour and the baking powder.
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6
Slowly begin adding the flour mixture to the tomato base, stirring with a wooden spoon. The batter should be thick enough to hold its shape on a spoon but still moist. If it’s too runny, add the remaining 1/2 cup of flour a tablespoon at a time.
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7
Let the batter rest for 10 minutes. This allows the flour to hydrate and the flavors to meld beautifully.
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8
While the batter rests, prepare the dipping sauce by whisking the Greek yogurt, lemon juice, and minced garlic together. Set aside in the fridge.
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9
In a large heavy-bottomed skillet, heat about 1 inch of olive oil over medium-high heat. To test if it's ready, drop a tiny bit of batter in; it should sizzle immediately.
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10
Using two tablespoons, carefully drop mounds of the batter into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and make the fritters greasy.
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11
Fry for 2-3 minutes on the first side until a deep golden brown crust forms. Carefully flip them using a slotted spoon or spatula.
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12
Fry for another 2 minutes on the second side. The fritters should be crispy on the outside and cooked through.
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13
Remove the fritters and place them on a plate lined with paper towels to drain any excess oil.
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14
Repeat the process with the remaining batter, maintaining a consistent oil temperature.
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15
Serve immediately while hot and crispy, with the chilled yogurt sauce on the side.
💡 Chef's Tips
The secret to the best Tomatokeftedes is the moisture control; if the tomatoes are too watery, the fritters will be mushy, so don't skip the draining step. Avoid over-processing the tomatoes in a blender; hand-chopping provides the essential chunky texture that defines this dish. Ensure your oil is hot (around 170°C/340°F) before frying; if it's too cool, the fritters will absorb too much oil and lose their lightness. You can substitute the feta with a firm goat cheese for a different tang, or add a pinch of chili flakes for a modern spicy kick. If the batter feels too heavy, you can add a splash of sparkling water to lighten the texture before frying.
🍽️ Serving Suggestions
Serve as part of a traditional Meze platter alongside Kalamata olives, hummus, and warm pita bread. Pair with a crisp, high-acid white wine like a Santorini Assyrtiko to cut through the richness of the fried fritters. Enjoy as a light lunch served over a bed of fresh arugula tossed in lemon and olive oil. These are fantastic alongside grilled octopus or lamb souvlaki for a full Greek feast. A cold glass of Ouzo over ice is the classic island accompaniment for these savory treats.