Santorini Tomato Fritters

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These golden tomato fritters from Santorini capture the bright, herb-laced flavor of the Cyclades. Sweet ripe tomatoes are bound with fresh mint and parsley, then shallow-fried until crisp outside and juicy inside. Serve them warm with a squeeze of lemon for a true Aegean mezze.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 26 gCarbs
• 4 gFiber
• 8 gSugar
• 6 gProtein
• 520 mgSodium
• 480 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 28 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the fritter batter

• 1 1/2 lb (700 g) very ripe tomatoes, finely chopped
• 1 medium red onion, finely chopped
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 cup (60 g) all-purpose flour
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

For frying and serving

• 1 cup (240 ml) extra-virgin olive oil, for shallow frying
• 1 lemon, cut into wedges
• 2 tablespoons crumbled feta, for serving (optional)

Directions

1. Place the chopped tomatoes in a fine-mesh sieve set over a bowl and let drain for 10 minutes, pressing gently to release excess juice so the batter holds together.
2. In a large bowl, combine the drained tomatoes, red onion, mint, parsley, flour, salt, and pepper. Stir just until the flour is absorbed; the mixture should be thick but moist.
3. Heat the olive oil in a heavy skillet over medium heat until it shimmers and a small drop of batter sizzles on contact, about 350°F (175°C).
4. Drop heaping tablespoons of the batter into the hot oil, gently flattening each into a small patty about 2 inches across. Fry in batches of 4 or 5 without crowding the pan.
5. Cook the fritters for 2 to 3 minutes per side, flipping carefully with a slotted spatula, until deep golden brown and crisp on both sides.
6. Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining batter, keeping finished fritters warm in a low oven.
7. Serve the fritters immediately with lemon wedges for squeezing over the top and a light sprinkle of crumbled feta if desired.
8. Pair with ouzo or a crisp dry white wine alongside olives, cucumber-yogurt salad, and a small dish of capers for an authentic Santorini mezze.

Cook’s Notes

• Use the ripest, sweetest tomatoes you can find; Santorini cherry tomatoes are ideal because they are low in water and intensely flavored.
• Draining the tomatoes well is the key to fritters that hold their shape and crisp rather than steam and absorb oil.
• Fresh mint is non-negotiable in this recipe; dried mint will not deliver the bright, cooling note that defines tomatokeftedes.
• Keep the oil temperature steady; too cool makes the fritters greasy, too hot browns the outside before the center cooks through.
• The fritters are best eaten fresh and hot, but leftovers can be reheated for 5 minutes in a 350°F oven to regain crispness.

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