Domatokeftedes or Tomato Fritters hail from Santorini and are perfect for summer eating. Use up abundant leftover tomatoes and make a batch to enjoy today.
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.
Notes
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