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!

Santorini Style Tomato Fritters: Domatokeftedes
Ingredients
- 1 and ½ pounds tomatoes, diced
- 1 small onion, finely chopped
- 5 scallions (green and white parts), finely sliced
- ½ cup finely chopped fresh herbs
- ¼ cup parsley
- ¼ cup basil or dill
- 2 tablespoons finely chopped fresh mint
- 2 teaspoons dried crushed oregano
- Salt and freshly ground pepper, to taste
- 1 and 1/2 - 2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- Optional: ½ pound feta cheese, crumbled
- Vegetable oil, for frying
- tzatziki sauce for dipping
Instructions
- In a large mixing bowl, combine the diced tomatoes, feta,onions, scallions, and herbs. Season lightly with salt and pepper.
- In a small bowl, combine the flour, 1 teaspoon of salt or to taste, and the baking powder and whisk to combine.
- 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. It can also be made immediately. I prefer to allow it to sit at least 1 hour for best flavor.
- Heat the oil in a frying pan over medium high heat.
- 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.
- Serve immediately with tzatziki sauce for dipping.
- Enjoy!
Notes
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 liquid. Larger tomatoes release a good amount of liquid.
If the batter seems dry, add some water so that it reaches the consistency shown in the video.
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Looks delicious. Does this not work if you blend the ingredients in a blender rather than chop finely?
I’d love to try this recipe … tweaking it a bit … I’m Indian & we have to have our spice lol 🤦🏽♀️ .. I’d add crushed garlic, green chilli & ginger. I’d add coriander instead of parsley BUT … can you tell me what I can replace with feta 🤮 … I really don’t like it. I’ll post once I’ve made them. Thank you fir sharing your recipe xx
That flavor combination sounds delicious!! You can leave the feta out completely and they will still be delicious! Enjoy and let me know how they turn out 🙂
Hi I love all your recopies I think they would be better if you included how to prepare them with an air fryer which makes every boy a much better cook.
I would love an adaptation for an air fryer
To add to our Chanukah celebrations I am going to prepare the Santorini Style Tomato Fritters in addition to our eggplant, potato and spinach keftes (pancakes) . It will be a great addition.
Happy Chanukah!!
Hi Dimitra making this today.
Can they be frozen?
These cannot be frozen. They’re best fresh 🙂
I’ve been making these since you so kindly replied to my question last year about what to do with excess Romas from the garden. This year the Romas didn’t do very well, but our yellow, very meaty large ones were prolific! And the golden color with the herbs is beautiful! Thanks again!
I’ve been looking for a recipe like this since I visited Santorini in the 1970s. I’ve improvise, but now I realize what’s been missing. Looking forward to trying your recipe at our next family gathering.
Can I double the ingredients to make twice the number of fritters?
Oh Dimitra, I just visited your amazing Motherland for the first time to celebrate my 40 th anniversary. We enjoyed Santorini and now returned back to Athens to depart back to phila tomarrow. I just ate tomato fritters for the 2 nd time. And I referred to your recipe right away to see the recipe. You are always my go to Greek cuisine expert. Will def make it when I get back to home. Thinking about you throughout this most amazing trip to “paradise”