These delicious tomato fritters are filled with all of the summertime flavors of Greece.

Watch the Video

Domatokeftedes are Santorini Style tomato fritters. It’s a combination of ripe tomatoes, fresh herbs, and feta cheese fried into a light, crispy delicious fritter. I’ve had so many requests for this, and after recipe testing the other day, I had to share it with you. These fritters taste like summertime in Greece! I’ve never had tomatoes in the United States, other than the ones from our garden, that come anywhere close to the tomatoes in Greece. As a matter of fact, any time I go to Greece, I can’t eat a tomato from the supermarket for months. They are so fresh, never put in the refrigerator, and always homegrown. I can’t wait for you to try these!

What makes these fritters so delicious

Fresh tomatoes -diced
Small onion –finely chopped
Scallions –finely sliced
Fresh parsley
Fresh basil or dill
Fresh mint
Dried crushed oregano
Salt and freshly ground pepper –to taste
All-purpose flour
Baking powder
Optional: Feta cheese –crumbled feta from a block
Vegetable oil –for frying

The best tomatoes for tomato fritters

Since the tomatoes are the star of the show here, use the freshest tomatoes you can get. If you have homegrown, those would be best. Plus, the amount of liquid that is released depends on the variety of tomatoes. Small tomatoes such as grape or cherry tomatoes do not release that much juice. Larger tomatoes release a good amount of liquid.

I used Roma tomatoes in this recipe because they aren’t too dry or too juicy. Once I make the fritter batter, I let it sit for about an hour to allow all of the flavors to marry and the juice to release from the tomatoes. The batter will end up being a perfect consistency. If you have really juicy garden tomatoes, your batter will come together immediately because the extra juice is already there. Be sure NOT to add more flour if you think your batter is too loose! It will ruin the flavors of the batter.

You’ll want to make these every week during tomato season

Light, Crisp golden brown Fritters
Sweet scallion and onion
Fresh herbs
Tastes like a little Greek pizza!

Options to make it your own

This recipe can easily be changed to your family favorite. The fresh herbs I used were basil, mint, and parsley. However, you can use your favorite combination. Dill would be a great add-in. Use whatever onion you have on hand. Sweet, yellow, or red would all add good onion flavor. And of course, I added feta, but choose your favorite. You know I love gouda and would use it as a substitute in a minute!

How to make these Santorini Style Tomato Fritters

Combine the diced tomatoes, feta, onions, scallions, and herbs in a large mixing bowl. Season lightly with salt and pepper.
In a small bowl, whisk together the flour, 1 teaspoon of salt, and the baking powder.
Then, add the flour to the tomato mixture and mix well with a spatula until everything is combined.
Taste and add more salt and pepper if desired.
This mixture can sit in the refrigerator for a few hours so that all of the flavors marry. I prefer to allow it to sit at least 1 hour for the best flavor. You can also use it immediately.
When you’re ready, heat the oil in a frying pan over medium-high heat.
If the batter seems dry, add some water to reach the consistency shown in the video.
Then, carefully drop 1 tablespoon of batter at a time in the oil and fry at least 3 minutes before flipping to prevent the fritter from falling apart.
Cook until golden brown all around -6-7 minutes.
Set the fritters on a plate lined with paper towels to absorb the excess oil.

To Serve

Even though these little bits of fresh heaven are delicious, I think tzatziki sauce makes everything better. So, serve your tomato fritters as soon as they’ve cooled with tzatziki sauce for dipping. Here’s the recipe my mom taught me, and it’s the best! There’s even a secret twist. Enjoy!