Domatokeftedes are Greek for tomato fritters. I love using abundant summer produce this way.
I may be speaking a little too soon but I can definitely feel summer is slowly winding up.
I'm ready for Autumn and it's delicious treats and coolness however I can't say goodbye to summer without one last "hurrah".
March is the month of later season tomatoes. They're perfect in my eyes.
Plump, ripe and ready for the kitchen.
Last year I featured heirloom tomato and haloumi stacks and this year I have another great tomato recipe to add to your repetoire.
Tomato fritters. Or "domatokeftedes" as they are known in Greek.
These tomato fritters are relatively new to me. They are a specialty from the island of Santorini made with local cherry tomatoes. Although Santorini may claim them as their own, they feature quite prominently throughout the Cycladic islands.
My version for domatokeftedes uses very ripe Roma tomatoes, and I have flavoured them with mint and parsley. I was going to add some dill too, to complete this "Holy Trinity" of herbs but opted not also.
The recipe is quite flexible, and you could jazz it up with milder herbs such as basil or fresh oregano.
I was sceptical these domatokeftedes would hold their shape while they were frying, but they exceeded my expectations. Alas, they are not the "perfect shape".
Let's just agree to call them "rustic" in appearance.
Serve them up with some tzatziki or freshly squeezed lemon. Open up a bottle of crisp Sauvignon blanc and engage in your own Aegean island odyssey.
Love Tomatoes? - These Recipes should Help
- Try my Greek take on gazpacho soup
- Want more carbs? Make and serve this ladenia (a focaccia style bread) with heirloom tomatoes
- Have leftover pastry? Get cracking with this tomato tart recipe
- Get saucy with this homemade tomato ketchup recipe
Domatokeftedes Tomato Fritters
- 5 Roma tomatoes, finely chopped
- 1 red onion, finely chopped
- 1 tablespoon parsley, finely chopped
- 2 tablespoon mint, finely chopped
- 1 teaspoon salt
- 1 tablespoon ground pepper
- 1 tablespoon olive oil, extra virgin
- 175 g flour, plain (all purpose)
- rice bran oil for frying **
- Combine the tomatoes, onion, herbs, seasoning, olive oil and flour in a large bowl. The mixture will be like a very thick pancake batter. Cover and set aside for 30 minutes.
- Depending on the size of your frying pan heat up enough oil in a pan to shallow fry the fritters. The oil is ready when it reaches 180 deg C on a thermometer.
- Drop-in spoonfuls (using a dessert spoon or soup spoon is okay) of the tomato batter cooking a maximum of 3 fritters at a time. Cook for 2-3 minutes on each side and drain on paper towels.
- Sprinkle a little extra salt on top and serve with tzatziki or freshly squeezed lemon.
- I like to use rice bran oil when deep or shallow frying. It's quite neutral in taste and has a high smoke point.
- The calories do not include the oil used in frying
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul