Santorini Tomato Patties / Tomatokeftedes Santorinis
Tomato fritters, one of a large variety of vegetable fritters in the cuisine of the southern Aegean, are a specialty mainly of the Cyclades, with slight variations from island to island. They are found in the traditional cooking of Tinos, Syros, Andros and other islands, but, arguably, the most renowned are from Santorini, where the island’s small, waterless tomato is called for. In lieu of it, use well-seeded plum tomatoes. You can find Santorini tomato products as well as a range of lovingly curated Greek ingredients to pair with this recipe, on my online store here.
- 750 gr. ripe Santorini tomatoes grated
- 3 scallions white and tender green parts, finely chopped
- 2 Tbsp. fresh flat-leaf parsley finely chopped
- 2 Tbsp. fresh mint finely chopped
- 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 tomatoes, scallions, herbs, 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.
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