Santorini Tomato Fritters

Santorini Tomato Patties

Santorini Tomato Patties / Tomatokeftedes Santorinis
Serves 6
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.
  1. 750 gr. ripe Santorini tomatoes, grated
  2. 3 scallions, white and tender green parts, finely chopped
  3. 2 Tbsp. fresh flat-leaf parsley, finely chopped
  4. 2 Tbsp. fresh mint, finely chopped
  5. Salt and freshly ground black pepper to taste
  6. 1 ¼ - 1 ½ cups all-purpose flour, as needed
  7. ½ tsp. baking powder
  8. Extra virgin olive oil or vegetable oil for frying
  1. 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. 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.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //

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  1. Rog says:

    Looks so very delicious! the ingredients and instructions are so easy to prepare and I’ll definitely try this at home too!

    • Diane Kochilas says:

      Thank you!

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