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This summery Greek tomato fritters recipe is a quintessential dish from Santorini, Greece. Made from tomatoes and aromatic herbs and then pan-fried until golden brown, these easy-to-make fritters are intensely flavorful. Escape to Santorini with each bite of this tasty appetizer.
What is Santorini Tomato Fritters?
Greek tomato fritters, are also known as “tomatokeftedes” or “domatokeftedes.”
They are a traditional Greek dish that originated on the beautiful island of Santorini in Greece.
The main ingredients typically include Santorini tomatoes, flour, onion, fresh herbs such as mint and parsley, and sometimes tomato paste is added for richness.
The famous Santorini tomatoes used in these fritters are also known as Tomataki Santorinis.
They grow exclusively on the island of Santorini and have PDO geographic status recognition.
These tomatoes grow in windy and arid conditions and are known for their intense flavors and sweetness due to the climate and rich volcanic soils.
Lightly fried to golden perfection, these tomato fritters offer a taste of the Mediterranean with their vibrant colors, fresh ingredients, and irresistible crunch.
History of Tomato Fritters
There are many legends surrounding the origins of tomatoes on the island of Santorini.
Some say tomatoes were first introduced from Egypt, while others reference the island of Syros in the early 1800s.
Regardless of origins, tomato growing was encouraged on the island as a new profitable crop.
By the early to mid-1900s, tomatoes were grown all over the island, and the crop adapted well to the volcanic soils and climatic conditions.
In Santorini, tomatoes are used in a variety of recipes and dishes. One celebrated dish is Greek tomato fritters made with local Santorini tomatoes.
Today, tomatokeftedes santorini tomato fritters are a beloved local delicacy enjoyed by both locals and visitors.
We’re excited to share this simple Greek tomato fritters recipe which perfectly captures the essence of Santorini’s vibrant culinary culture.
Discovering Tomato Fritters in Santorini Island, Greece
What surprised us most about Santorini was how dry and arid the island was. Learning that tomatoes grow on the island further intrigued us.
In a Santorini cooking class, we learned about Tomataki Santorinis and how to make tomato fritters.
This tomato fritter recipe is incredibly simple to make at home, and you’re guaranteed to love these fritters as much as we did in Santorini.
READ MORE: 7 Best Cooking Classes in Santorini To Take
Tomato Fritters Recipe – How To Make Tomatokeftedes at Home
With this simple tomato fritter recipe, we hope to give you a taste of magical Santorini. You need just a few fresh and simple ingredients.
- Ripe tomatoes – substitute with Roma or cherry tomatoes
- Scallions
- All-purpose flour
- Baking soda
- Fresh parsley
- Dried oregano
- Fresh spearmint leaves
- Salt
- Pepper
- Olive oil or vegetable oil for frying
AUTHENTIC FOOD QUEST TIP: If you love Greek food and want to make other traditional recipes at home, see some of our favorites below.
Tomato Fritters Recipe Tips
While making this tomato fritters recipe, you may have to be flexible with the amount of flour you use.
Depending on the amount of water in your tomatoes, you may use more or less flour in this recipe. Just make sure the tomato mixture is not too watery.
What If I Don’t Have Santorini Tomatoes? What Tomatoes Can I Use Instead?
It is difficult to find Santorini tomatoes outside of the island. You can use a wide variety of tomatoes for your tomatokeftedes santorini tomato fritters recipe.
Choose sweet tomatoes that are ripe and full of flavors. You can use Roma tomatoes for their firm texture and rich flavors.
Cherry tomatoes are another popular choice for their sweet taste. And you can also use vine-ripened tomatoes which are also sweet and juicy.
And, for larger-size fritters, beefsteak tomatoes are another tomato option.
How to Serve Greek Tomato Fritters
There are several serving ways to enjoy your authentic Greek tomato fritters.
- As an appetizer – serve the fritters warm with a side of tzatziki, a cucumber Greek yogurt dip, or melitzanosalata, an eggplant dip.
- As a light main course – For a casual summer meal, serve the fritters with a simple Greek salad of tomatoes, cucumbers, kalamata olives, and feta cheese. Drizzle olive oil, red wine vinegar, and oregano for the perfect finish.
- In a pita – Stuff the fritters into a warm pita with the salad ingredients for a quick and delicious sandwich.
- As part of a meze platter – Mezze or appetizer platters are popular in Greece. Add tomato fritters to other little bites like olives, crumbled feta cheese, dolmades, meatballs, and more.
- With a glass of Santorini wine – a crisp, chilled glass of white wine like Assyrtiko from Santorini or a fruity rosé pairs delightfully with the tomato fritters.
Serving Tips
Santorini tomato fritters are best enjoyed fresh when they are still crispy and warm.
When ready to eat, you can reheat the fritters in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
Alternatively, you can also pan-fry them in a lightly oiled non stick pan until they are crispy and warm.
How to Store Tomato Fritters
Depending on how long you want to store your Santorini tomato fritters, here are a couple of tips.
- Refrigerator tips: Before storing, allow the tomato fritters to cool completely at room temperature. Line an airtight container with paper towels, or place the fritters in a single layer on a plate lined with a paper towel. The paper towels will help absorb any excess moisture and keep the fritters crispy. To avoid sticking, be sure the fritters are not stacked on top of each other. You can refrigerate the Santorini tomato fritters for up to 2-3 days.
- Freezer tips: Place cooled fritters on a baking sheet or plate lined with parchment paper. Make sure the fritters are not touching each other. Transfer them to a freezer bag and seal tightly removing any excess moisture. The frozen fritters can be stored for up to 2 to 3 months.
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Tomato Fritters Recipe Step by Step Instructions
Cut Tomatoes
Grate half the tomatoes and set aside. In a separate bowl, cut the other half into quarters and remove the flesh. Cut the flesh into small cubes and strain in a colander.
Mix Fresh Herbs and Spices
Mix finely chopped parsley and mint with spices, baking soda, and flour with the diced tomatoes. Mix until you have a proper consistency.
Cook Tomato Fritters
Spoon tomato fritter mixture into hot oil and cook for 2 to 3 minutes on each side until golden brown. Place cooked tomato fritters on a paper towel and allow the excess oil to drain.
Tomato Fritters Recipe
Ingredients
- 2.2 lb 8 small-medium tomatoes
- ¼ cup chopped scallions
- 1 tablespoon chopped parsley
- ½ teaspoon dried oregano
- 6-8 spearmint leaves finely chopped
- 1 teaspoon + a pinch salt
- Freshly ground black pepper
- ½ cup all-purpose flour + more if needed
- ½ teaspoon baking powder
- 1-2 inches Olive oil or vegetable oil for frying
Instructions
- Grate half of the tomatoes into a bowl and set aside.
- Cut the remaining tomatoes into quarters and remove the flesh. Chop the flesh into small cubes and strain in a colander.
- Add a pinch of salt and grated tomatoes. Drain for 30 minutes.
- Meanwhile, chop fresh parsley and mint.
- Add tomatoes, scallions, parsley, oregano, mint, 1 teaspoon salt, and pepper to a bowl, along with flour and baking powder.
- Mix all ingredients thoroughly until the tomato fritter mixture is cohesive. Feel free to add more flour if needed.
- Heat oil in a frying pan over medium-high heat. Using a spoon, scoop about one full tablespoon of the tomato mixture and gently drop it into the sizzling hot oil.
- Shallow fry it for about 2–3 minutes on each side until each side is golden brown.
- Use a slotted spoon and transfer the cooked tomato fritters onto paper towels to drain excess oil.
- Serve the drained fritters immediately while still warm. Enjoy as a tasty Greek appetizer.
Notes
- As you fry the tomato fritters, be sure not to overcrowd the fritters in the frying pan. Cook the fritters in batches about 3 to 4 at a time. Cooking too many fritters at once will prevent them from becoming light and crisp.
Nutrition
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Rosemary is the editor-in-chief and strategist at Authentic Food Quest.
Traveling slow since 2015 with her partner, Claire, she has explored the cuisine in 45 countries and more than 240+ culinary cities.
Her writing about local food specialties has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post.
As a food and travel writer, Rosemary has co-authored three books, including one in collaboration with Costa Brava Tourism.
Rosemary is an avid runner when she’s not eating and exploring new destinations. She has run ten marathons and counting.
Before Authentic Food Quest, Rosemary held senior-level strategy positions in advertising.
Find out more about Authentic Food Quest
My fave! Can’t wait to make these in summer!
Awesome to hear!! Getting you prepped for tomato season 🙂 Do let us know how they turn out. Cheers
This was such a unique and unexpected recipe that does not disappoint! The best way to enjoy tomatoes; hands down delicious!
Wonderful to hear, Sara. Indeed, one of the tastiest ways to enjoy tomatoes. Cheers
Love this Greek tomato fritters recipe, looks so delicious and easy to make. Will make it soon. Thanks for sharing 🙂
Thank you, Elisa. It’s so easy and tasty, can’t wait for you to enjoy Greek flavors! Cheers
I’ve tried corn fritters and zucchini fritters, so this tomato version was intriguing to m. I made them last night and they were delicious! Perfectly crispy!
Wonderful to hear, Tayler. So glad you enjoyed them 🙂 Cheers
These look amazing. I love authentic tomato fritters, and this recipe looks like the real deal, indeed. I can’t wait to make it!
Great to hear, Beth and do let us know how they turn out for you. Cheers