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.
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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
📖 Recipe
Domatokeftedes Tomato Fritters
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Ingredients
- 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 **
Instructions
- 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.
Peter's Tips →
- 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
Nutrition
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
Maureen Shaw says
Just imagining these with some tzatziki on the side has me wanting to get in the kitchen right now. I'd love these.
Rosa says
A wonderful dish! This is something I'd love to try when tomatoes are back in season.
Cheers,
Rosa
The Hungry Australian says
When rustic looks as good as this I'm a happy camper. Nice one, Peter.
milkteaxx says
oohh never thought of making fritters with tomatoes! cool!
A Canadian Foodie says
This recipe idea really appeals to me. The photos are great. I am just so gobsmacked that the recipe only requires flour as the binding agent - no leavener or anything else to make the salad mixture into a fritter. What do you usually dip them with?
🙂
V
Peter G says
The flour along with the natural juices of the tomatoes create the batter. Some recipes call for an egg but I didn't see the need for it. The batter was quite "wet". Cheers
Sara (Belly Rumbles) says
I have been wanting to make these babies forever and and day!
Sarah says
I use the word "rustic" to describe almost everything I make. Haha! Beautiful fritters. I am also astounded that they stick together so well. Lovely.
AmandaChewTown says
Tomato fritters?! From one fritter loving friend to another... I can't believe I've never tried tomato fritters. Love it.