Tomatokeftedes – Greek tomato fritters
This tomatokeftedes recipe shows off all the beautiful sunshine flavour of the Greek isles, with these tasty tomato fritters appearing widely on menus throughout Santorini in particular. These would make a great vegetarian starter – just serve with some simple strained yoghurt and a swirl of good quality olive oil.
Eaten as appetiser or starter these morsels are deliciously decadent. They are full of nutrients, to satisfy hunger and taste buds. It's the trademark of the Santorini cuisine, using local juicy and full of flavour baby tomatoes. The exceptional taste is attributed to the local plant.
The recipe is simply a mixture of local tomatoes, herbs, flour, cheese (feta) and onion rolled into balls and fried in olive oil. There are several versions: with feta (as below), courgette fritters, and even the addition of cinnamon. There are a couple of secrets to a good recipe, I was told. The first is to squeeze the tomatoes and onions by hand and not grate them. Second is to leave the dough resting for a few hours, if you can wait, so the flavours marry well, and the tomatoes become soft.
They can be simply served with fresh strained yoghurt with a drizzle of Greek olive oil - What a combo!
Ingredients
Metric
Imperial
Tomatokeftedes
- 1kg cherry tomatoes, ripe (or Santorini tomates if you can get hold of them!)
- 75g of feta, mashed
- 1 large red onion, grated
- 1 tbsp of parsley, finely chopped
- 1 tbsp of fresh mint, finely chopped
- 1 tsp dried oregano
- 70g of plain flour
- 1 tsp baking powder
- salt
- freshly ground black pepper
- oil, for frying
Method
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