Tomato Fritters (Ντοματοκεφτέδες) Recipe

Yesterday’s post with the fried calamari triggered fond memories of when I visited the island of Santorini in 1988. These photos are from deep, deep, deep in the Kalofagas photo vault and they were taken at a little fishing outlet, situated below the village of Oia. To this day, I fondly remember eating fresh caught squid that was turned into fried calamari and the now famous Santorini tomato fritters. Santorini’s tomato fritters are special as these small tomatoes are stressed into ripeness from the blazing sun, little moisture and volcanic soil. The result is the sweet, ultra-flavourful, dwarf-like Santorini tomato or “domatinia”. These little tomatoes are nearly impossible to find outside of Santorini and my challenge was to emulate as much as possible, the sweet and concentrated flavour of these “pseudo-keftedes”. I decided the best approach would be to roast some ripe cherry tomatoes under high heat with only the coaxing of olive oil, salt, pepper and a few cloves of garlic to add flavour. There are several recipes for these tomato fritters and the usual binding ingredients are self-raising flour, eggs and breadcrumbs. I’ve take a slight departure and omitted the breadcrumbs as I find them to unnecessarily blacken the fritter. Instead, I opted for a baked potato’s starch to act as the glue. As for flavourings, the usual trinity of dill, parsley and mint are the herbs of choice but this time I opted to substitute dill with fresh basil and the outcome was a pleasant surprise. Being the kind of person that likes to tweak a recipe (just a bit), I added some crumbled feta for even more flavour, some tartness to offset the sweet tomatoes and just because I love gooey, warm cheese. For anyone that’s made a vegetable fritter, you should note that the mixture (and final result) is a little softer than your usual fritter mixture. I found an ice cream scooper to be a fine way to scoop and drop each fritter into the hot oil. Your final result should be a deep red pattie that’s speckled with green herbs, crisp on the outside and and soft on the inside. Tomato Fritters (Ντοματοκεφτέδες) (makes approx. dozen patties) 1 kg. of ripe cherry tomatoes 1 bunch of scallions, chopped Approx. 1 cup of self-raising flour 1 baked potato, mashed 1/2 cup chopped fresh mint 1/2 cup chopped fresh parsley 1/4 cup chopped fresh basil fresh ground pepper to taste 1 egg crumbled Greek feta to taste vegetable for frying

  1. In a roasting pan, toss your cherry tomatoes with some olive oil, salt, pepper and some cloves of garlic and roast in a preheated 450F oven for about 30-40 minutes or until they are slightly shriveled the the skins have just burst. You may also bake your potato while the oven is roasting. Allow to cool to room temperature and strain the excess liquid and reserve the roasted tomatoes in a large bowl along with the mashed potato.
  2. In a skillet, add some olive oil to the pan over medium heat and add your chopped scallions and saute until they have softened and translucent. Allow to cool and add to the bowl with the tomatoes.
  3. Add your flour, egg and herbs and black pepper mix throughly with a wooden spoon. The mixture will be soft and wet but sticky. Add more flour for binding as needed.
  4. Add some crumbled Feta and taste test your mixture. Adjust flavourings with herbs, pepper or with some more cheese.
  5. Add your vegetable oil to a large, non-stick frying pan (about 2.4 cm high) over medium high heat and drop a bit of the mixture in. When it starts to sizzle, your oil is hot enough for you to begin frying off your fritters.
  6. Use an ice cream scooper to drop your fritter mixture into the oil and flatten each fritter into the shape of a pattie. Fry each fritter for about 2 minutes per side and reserve on large plate or platter that’s covered in paper towel.
  7. Fry off in batches and reserve in a warm oven until the entire batch is ready to be served.
  8. Serve as part of an array of Greek mezedes with some Ouzo and ice.

© 2008 – 2014,
Peter Minakis

. All rights reserved.

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79 Comments for “Tomato Fritters (Ντοματοκεφτέδες) Recipe”

Marjie

says:

That sky is so blue! And these fritters are so pretty! And is that our friend Peter with a head full of beautiful hair? I like your idea of minimizing the flour, to allow the tomato flavor to dominate.

Sam Sotiropoulos

says:

Peter these tomato fritters look amazing! I am sure they tasted great too. As for the archive photos, I would not have recognized you vre! You had the whole George Michael thing going on! But the empty plate says it all… sigh, some things never change. :)

Be Well,

Sam

Nina's Kitchen (Nina Timm)

says:

Yip, that’s a George Michael looks for ya!!!!!
The tomato fritters is something I have never seen before – but it surely looks mouthwatering!!!!

Nina's Kitchen (Nina Timm)

says:

Yip, that’s a George Michael looks for ya!!!!!
The tomato fritters is something I have never seen before – but it surely looks mouthwatering!!!!

Nina's Kitchen (Nina Timm)

says:

Yip, that’s a George Michael looks for ya!!!!!
The tomato fritters is something I have never seen before – but it surely looks mouthwatering!!!!

Nina's Kitchen (Nina Timm)

says:

Yip, that’s a George Michael looks for ya!!!!!
The tomato fritters is something I have never seen before – but it surely looks mouthwatering!!!!

Nina's Kitchen (Nina Timm)

says:

Yip, that’s a George Michael looks for ya!!!!!
The tomato fritters is something I have never seen before – but it surely looks mouthwatering!!!!

Nina's Kitchen (Nina Timm)

says:

Yip, that’s a George Michael looks for ya!!!!!
The tomato fritters is something I have never seen before – but it surely looks mouthwatering!!!!

Nina's Kitchen (Nina Timm)

says:

Yip, that’s a George Michael looks for ya!!!!!
The tomato fritters is something I have never seen before – but it surely looks mouthwatering!!!!

Nina's Kitchen (Nina Timm)

says:

Yip, that’s a George Michael looks for ya!!!!!
The tomato fritters is something I have never seen before – but it surely looks mouthwatering!!!!

Nina's Kitchen (Nina Timm)

says:

Yip, that’s a George Michael looks for ya!!!!!
The tomato fritters is something I have never seen before – but it surely looks mouthwatering!!!!

Bellini Valli

says:

I had these fritters at a restaurant in a windmill in Fira. Aglaia has a recipe for them in her cookbook as well but I haven’t tried to make them myself from there either.When you go to Greece as you know you can but the Santorini tomatoes in cans…bring back lots!!!!!!!!!!!!!! Send some my way!!!!!!!!Thanks for the inspiration:D

Sandie

says:

Five thoughts:
(1) Those tomato fritters look fabulous! Absolutely fabulous.
(2) Love, love, love the glass dish you’re serving them on. I’ve admired that dish in a few of your other posts and I want it, badly.
(3) It’s amazing how tiny those fishing boats look in the third photo.
(4) What are the houses/buildings situated on the coast made from that make the appear so stark white. I’ve always fancied them to be built from part seashell, but I think that’s just my imagination. You’ve been to Greece… do tell.
(5) The past 20 years have been kind to you.

Katerina

says:

Deep Fried Tomato Fritters? Yum! I missed those when I was on Santorini. Clearly the reason for a second trip.

MEDITERRANEAN KIWI

says:

these look fantastic peter, can’t wait to try them with our own tomatoes

Heather

says:

You’re pretty blond for a Greek boy. I think those fritters would be a great burger, with some melty cheese. I mean, if you needed another way to enjoy them.

Happy cook

says:

Wow peter a pic of 20 yrs younger pater.
I had to realy look if it was u, then i recogonized the same smile.
Fritters look good

jodimop

says:

You know what? I had sun dried tomato fritters last weekend in Syros and they are pretty tasty too. They serve them with a yoghurt-mint dip (just yoghurt and mint basically) that cuts through the oiliness. I think it would really suit the pseudokeftedes too.

P.S. Where is the ouzo in the picture? :-)

Dhanggit

says:

i don’t know what magic wand you are using peter .;but you just have a way to make simple ingredients into elegant and delectable dishes I swear I’d love love to try..this tomato fritters looks absolutely delicious!

ps, it seems to me that i already saw this place in a movie..i just dont remember which one..really seem to be a nice place to spend vacation..and is that you??

Rosa's Yummy Yums

says:

Interesting! Those Fritters look very good and tasty! A great summer recipe!

Cheers,

Rosa

Rosa's Yummy Yums

says:

Interesting! Those Fritters look very good and tasty! A great summer recipe!

Cheers,

Rosa

Rosa's Yummy Yums

says:

Interesting! Those Fritters look very good and tasty! A great summer recipe!

Cheers,

Rosa

Rosa's Yummy Yums

says:

Interesting! Those Fritters look very good and tasty! A great summer recipe!

Cheers,

Rosa

Rosa's Yummy Yums

says:

Interesting! Those Fritters look very good and tasty! A great summer recipe!

Cheers,

Rosa

Rosa's Yummy Yums

says:

Interesting! Those Fritters look very good and tasty! A great summer recipe!

Cheers,

Rosa

Rosa's Yummy Yums

says:

Interesting! Those Fritters look very good and tasty! A great summer recipe!

Cheers,

Rosa

Rosa's Yummy Yums

says:

Interesting! Those Fritters look very good and tasty! A great summer recipe!

Cheers,

Rosa

Rosa's Yummy Yums

says:

Interesting! Those Fritters look very good and tasty! A great summer recipe!

Cheers,

Rosa

ΕΛΕΝΑ

says:

Santorini, my favourite greek island!! I’ ve been there 5 times, I believe Santorini is something special, it is unique!!
An of course if you visit Santorini you have to try fava and tomato fritters with these special “dry” tomatoes.
You know Peter that we can’t find these tomatoes in any other part of Greece?? That’s because their production is very little.
So, I have to try your tomato fritters, with “simple” tomatoes and I believe they would be super, even with them:)

Joanna

says:

What a great recipe, I’d never have thought of making fritters out of tomatoes, but now they’re going to be on our summer menus when the tomato glut really gets going :)

Joanna

Lydia (The Perfect Pantry)

says:

I’m bookmarking immediately! These fritters are a festival of herbs from my herb garden, and if I can barter a few tomatoes and a potato from a neighbor’s garden, even better. Thanks for sharing the lovely views of Santorini, too.

joanne at frutto della passion

says:

Wow, these look great. Why is it that just about everything tastes better fried?

Peter M

says:

Marjie, yes that’s me…where did my hair go? lol

Sam, despite the George Michael thing, I was also into rock – none of that bubble bum music and yes…the ntomatokeftedes rocked.

Nina, he (George Michael’s) going on tour…but I’ll pass!

Val, I was referring to fact that they are practically impossible to find the fresh ones.

Elena, 5X’s? You’re so lucky to have all the “nisia” at your finger tips. I also know ntomatinia are impossible to find outside of the island but roasting to tomatoes (here) gets that concetrated flavour that’s necessary.

Joanna, these would be a goodsolution to solving your tomato glut…enjoy!

Lydia, just make sure you use the cherry tomatoes.

Trekkie…go for it, I look forward to seeing the result.

Joanne, fried food does make everything better and great things the greatest!

Thank you Gloria, I’d love for you to try some.

Sandie, you’re very kind and I do like your detailed comments.
1) They were delish.
2) I bought those dishes from “dollarama”! lol
3)That lil’ fishing outlet is gorgeous.
4)The homes are built of either stone or brick, then whitewashed with stucco and paint.
5) Again you’re too kind, a kid always I suppose is the key.

Katerina, if you’ve ever there…look me up for the Greek’s tour.

Maria, it should work with very ripe, cherry tomatoes.

Helene, they took me back to Santorini.

Heather, like many…my hair gets bleached from the sun and your urge to pair these sounds coolio to me.

Happy, yep…it’s me…skinny & all.

Ioanna, you’re so lucky to able to take weekend trips like that. Ermoupoli is a gorgeous town and as for the Ouzo, I lean now more to a very good Tsipouro. ;)

Dhanngit, it’s not me…it’s the Greek cuisine…simple, elegant, delicious.

Rosa, so correct…a summer recipe.

Cakelaw

says:

Loving those summery photos of Santorini – beam me up Scotty and take me there!! The fritters are a delightful colour, and I like the icecream scoop idea.

Marianna

says:

Oh interesting- these I havent tried yet! And I like your feta twitch to the recipe too! Been in total blogging procrastination mood lately… but nonetheless I check your blog out just as regularly as before… all these Greekness is constantly a pleasure to read! I am going to Greece next week too!! :-) can’t wait!

maybelles parents

says:

I have never heard of these. I recently made indian watercress fritters, and i was thinking about returning to my frying habit. I have bookmarked this.

Anna Mtl

says:

Hey Peter,

These look as good as my tummy remembers them! LOL
Keep on cooking…I eat vicariously through you!

[eatingclub] vancouver || js

says:

I’ve never seen tomato fritters done before, so this was an eye-opener. They held up together and they look delicious!

Loulou

says:

These look scrumptious!

Santorini has always been one of my dream destinations. Your photos make it look heavenly.

JennDZ - The Leftover Queen

says:

Those look and sound just fantastic Peter! I am a huge fan of veggie fritters and I have never had the joy of tasting a tomato one before! I am so there! Plus my one travel mag I get in the mail came today with a picture of Santorini – it must be a sign!

Judy @ No Fear Entertaining

says:

I have not tasted a fritter that I didn’t like Peter and these look like no exception!!! Love the colors1

Patricia Scarpin

says:

It’s the first time I see tomato fritters and I’m interested already, Peter! They look so good.

Peter M

says:

Cake, Santorini is a must see of Greece, it’s one of the most popular of the Greek isles.

Marianna, I suppose you’re getting ready for your trip…you’ll have so much fun!

Maybelle, everything in moderation – including frying.

Anna, glad they triggered fond memories of Santorini for you.

JS, I’ll always sneak in a few surprises.

Loulou, the island is breathtaking.

Jenn, the signs all say it…go to Greece!

Maryann, the mistress of short sentences! lol

Judy, isn’t the colour amazing?

TS, glad you learned of a new Greek dish.

Patricia, this is tomato goodness, super tasty.

Mike of Mike's Table

says:

Those fritters look delicious. And I had to stop a moment on the photo to say “is that really Peter?” lol. Greece looks like a beautiful place. You make me want to take a trip there more each time you write about it…

Mike of Mike's Table

says:

Those fritters look delicious. And I had to stop a moment on the photo to say “is that really Peter?” lol. Greece looks like a beautiful place. You make me want to take a trip there more each time you write about it…

Mike of Mike's Table

says:

Those fritters look delicious. And I had to stop a moment on the photo to say “is that really Peter?” lol. Greece looks like a beautiful place. You make me want to take a trip there more each time you write about it…

Mike of Mike's Table

says:

Those fritters look delicious. And I had to stop a moment on the photo to say “is that really Peter?” lol. Greece looks like a beautiful place. You make me want to take a trip there more each time you write about it…

Mike of Mike's Table

says:

Those fritters look delicious. And I had to stop a moment on the photo to say “is that really Peter?” lol. Greece looks like a beautiful place. You make me want to take a trip there more each time you write about it…

Mike of Mike's Table

says:

Those fritters look delicious. And I had to stop a moment on the photo to say “is that really Peter?” lol. Greece looks like a beautiful place. You make me want to take a trip there more each time you write about it…

Mike of Mike's Table

says:

Those fritters look delicious. And I had to stop a moment on the photo to say “is that really Peter?” lol. Greece looks like a beautiful place. You make me want to take a trip there more each time you write about it…

Mike of Mike's Table

says:

Those fritters look delicious. And I had to stop a moment on the photo to say “is that really Peter?” lol. Greece looks like a beautiful place. You make me want to take a trip there more each time you write about it…

Mike of Mike's Table

says:

Those fritters look delicious. And I had to stop a moment on the photo to say “is that really Peter?” lol. Greece looks like a beautiful place. You make me want to take a trip there more each time you write about it…

katiez

says:

I want to sit in that village, eat the fritters and drink a glass of rose…. Now would be nice!
I love those white villages… They are in the south of Spain, as well!

Grace

says:

first, nice portrait, obviously. :)
second, i’m delighted by roasted tomatoes and anything frittered.
third, i’m ridiculously jealous of your heritage and have decided to find a nice young greek fellow and win his heart with my attempts at greek cooking. know any? :)

farida

says:

Peter, stop posting these yummies one after another:) my folder is bursting with your recipes:) This looks so delicious! I am bookmarking this one too. Very soon (after my next grocery store tour) I am making your zucchini pie you posted the other day. I even shared the recipe with my mother in low and we both can’t wait to try it! You are great!

Helen

says:

I love the look of these fritters! I’ve never actually heard of them – the colour is beautiful and I think the addition of feta sound delicious for an extra richness and tang. Loving the pic of the young Peter! (not that you’re not young now – of course! ;)

Lore

says:

How I love good vegetable fritters! And you said some magic words: feta,tomato and potato :D

Meghan

says:

Peter, these fritters look sooooo beautiful. I’m running home and making these this weekend!

Núria

says:

Fiuuuuuuu fiuuuuuu (that’s a whistle sound) Look at you! I bet you are a dangerous specimen!!! ;-)

These fritters look wonderful Peter.

Peter M

says:

Mike, Greece is a small but wonderful and diverse country to visit…you’ll come back in awe.

Pam, you make a grown man blush!

Katie, Santorini is a must see during a trip to Greece…one of the prettiest spots on the planet.

Marie, you’re gonna love Halloumi!

Grace, thank you, thank you and thank you…ya can’t be Greek but you can live like one…I’ll show ya how!

Oh Farida, you’re too kind…I’m sure each dish will be presented wonderfully and deliciously by you.

Kevin, it’s sweet against tart.

Aww Courtney..cheque’s in the mail!

Forkful, I’ll get a wig, just for you! lol

Helen, look up santorini and these fritters are synonymous with the island.

Lore, I’m still enjoying the last of the batch.

Meghan, that’s sounds cool…email me if you need any assistance.

Nuria, mamacita…you chasing after me???

Lisa

says:

Very nice Peter. I love treats like this. I’ll trade you some of my baked tortilla chips for some of these!

Hunter Angler Gardener Cook

says:

So THAT’s how you make them! I’ve seen recipes but never really understodd what kind of tomatoes would work in this dish. Funny, I grow a small tomato that is very similar to that Santorini variety. Now I know what to do with it…

kittie

says:

Ok, this is getting freaky ;)

I kid you not – last night i was reading a Greek cookbook in bed (obviously) and picked out this recipe – and another Santorini one (a kind of split peas puree) to include in something I was planning for next weekend. I was going to mail you later to ask for tips!!!

My recipe didn’t have the potato, and didn’t roast the tomatoes first. I’ll use yours!!