Domatokeftedes- Santorini tomato fritters recipe
Santorini is one of the world’s most popular holiday destinations- with its gorgeous sunset, breathtaking backdrop of the Aegean waters and whitewashed houses and churches.
What we also love about this beautiful island is the great local food and wine it has to offer.
One of the most loved mezedakia (appetiser) that originated in Santorini, is Domatokeftedes (tomato fritters), which consists of tomatoes, shallots, basil and mint.
Make sure you use tomatoes that aren’t too ripe, as you need the flesh of the tomato to get the right consistency for your fritters.
- 10 x tomatoes, chopped
- 6 x shallots, chopped
- 2 x garlic cloves, grated
- 2 x tablespoons mint, chopped
- 2 x tablespoons basil, chopped
- 1 x tablespoon baking powder
- 3/4 x cup plain flour
- olive oil for frying
- salt & pepper to taste
- Place chopped tomatoes, shallots, garlic, basil and mint into a bowl and mix together with your hands.
- Add baking powder, salt, pepper and flour and mix with a wooden spoon. If the mixture is too runny, add a few more tablespoons of flour.
- Gather a small handful of the mixture and shape it into small fritters. Repeat until all mixture has been made into round, flat balls.
- Pour olive oil into a frying pan, so that it is covered about 4cm deep.
- Place fritters one by one into hot oil and cook for about 4 minutes on each side or until they are golden brown and cooked through.
- Place on a paper towel to absorb excess oil and then transfer to a serving dish.
*Recipe and image by flavours and flair