Santorini Tomato Fritters / Tomatokeftedes
Tomato fritters are found all over the Aegean islands, especially in the Cyclades. The most famous come from Santorini. Try serving over some cooked fava and Santorini capers, both available on my online store here.
- 1 1/2 lbs. / 750 gr. ripe plum or cherry tomatoes grated or finely chopped
- 3 scallions white and tender green parts, finely chopped
- 2 Tbsp. fresh flat-leaf parsley finely chopped
- 4 Tbsp. fresh mint finely chopped
- Pinch of cinnamon optional
- Salt and freshly ground black pepper to taste
- 1 ¼ - 1 ½ cups all-purpose flour as needed
- ½ tsp. baking powder
- Extra virgin olive oil or vegetable oil for frying
- 1. In a large bowl, mix together the grated or chopped tomatoes, scallions, herbs, cinnamon if using, salt, and pepper. Combine 1 ¼ cups of the flour and the baking powder in a small bowl and add it to the tomatoes, mixing well. Add flour if necessary to give the mixture the consistency of a thick batter. Taste and adjust the seasoning with salt and pepper.
- 2. Heat about 4 cm (1 ½ inches) of oil in a large, heavy skillet over medium-high heat. When the oil is very hot, drop a tablespoon of the batter at a time into the skillet and fry the tomato fritters on both sides until golden. Remove with a slotted spoon and let drain on paper towels. Serve hot.