Greece | Appetizers | Tomatoes | Summer | Deep Frying

Domatokeftedes

(Greek tomato fritters)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Tomatoes, fresh ripe seeds removed, chopped 2 to 2 1/2 cups
Parsley chopped 1/2 bunch
Mint chopped 1/2 bunch
Scallions minced 4 each
Oregano, dried or fresh 1 tsp or 1 Tbsp
Salt & pepper to season
 
Flour 1 1/2 cups
Baking powder 1 1/2 tsp
 
Oil for deep frying

METHOD

Basic Steps:  Mix → Deep Fry
  1. Mix the tomatoes, herbs, scallions salt and pepper together in a large bowl. Adjust seasoning to taste.
  2. Mix the flour and baking powder together well, then stir into the tomato mixture to make a thick batter that holds its shape in a spoon. Add a little water if too thick, a little more flour if too thin.
  3. Heat about 1/2" of oil in a skillet over medium-high flame. Drop small spoonfuls (about 2 Tbsp) of batter into the hot oil and flatten out slightly. Fry on one side till brown, then flip and brown on the other side. Drain on paper towels and repeat with the rest of the batter. Serve hot or at room temperature.

VARIATIONS

  • Add 1/2 cup chopped sun-dried tomatoes to the batter if you like.
  • Other possible additions: cooked chickpeas; chopped, sautéed onion; minced garlic; grated zucchini, squeezed dry; chopped wild greens.
  • The tomatoes can be peeled if you like. Drop them in boiling water for 30 seconds. Then remove and drop them in ice water to cool. The skin will slip right off.

NOTES

  • These simple fritters from Santorini are a great way to use up tomatoes from the garden in late summer. Use only fresh tomatoes, not canned.