How to Make Tomatokeftedes: Santorini’s Famous Tomato Fritters

Over the years, I’ve tried different versions—some with zucchini, some without, others stuffed with feta or even cod (more on that in a moment).

This is the version I love best: herby, hearty, and perfect to dip into cold, strained Greek yogurt with a glass of beer nearby. It’s easy, affordable, and makes 25 golden fritters—enough to share or hoard.

I won’t judge.

How I Make Tomatokeftedes

First, I start by mixing the dry ingredients—just flour, some breadcrumbs, and a little baking powder—in a large bowl.

I make a little well in the center, kind of like I’m about to make pasta dough, because that’s where all the magic goes in. I add the grated tomato (which I’ve already drained really well), the chopped tomato, grated zucchini, finely chopped onion, and scallions. It already starts to smell fresh and summery at this point.

I mix a bit and then comes the crumbled feta—I don’t overdo it, and I don’t mash it too fine either. I like rustic, uneven chunks that melt slightly while frying but still hold a bit of their salty bite.

I throw in a good handful of herbs—usually a mix of mint, parsley, basil, and just a touch of dill if I have it on hand. A spoonful of tomato paste gives a depth and color, and then I season gently (always keeping in mind the feta brings salt). I mix everything just until it holds—no need to overwork it.

Here’s the key part: I cover the bowl and let it rest in the fridge for at least an hour. This not only makes the fritters easier to shape, but also deepens the flavor.

When it’s time to cook, I heat some oil in a pan—medium heat is best, too hot and the herbs can burn, too cold and the fritters won’t cook—and I drop in spoonfuls of the mixture, flattening them slightly.

They take just a few minutes per side to turn beautifully golden. I let them rest on paper towels for a minute or two, but honestly, I always sneak one straight from the pan.

Serve them with some thick, cold Greek yogurt—and if it’s a sunny afternoon, a chilled beer doesn’t hurt either.

What to Serve With Tomatokeftedes

• Classic pairing
  Strained Greek yogurt, drizzled with olive oil and a sprinkle of salt.

• Side dish ideas:
  • Greek salad with olives & capers
  • Lemon-roasted potatoes
  • Cold orzo pasta with fresh herbs

• Drink pairing
  Cold lager or a crisp white wine (like Assyrtiko, if you want to keep it Greek… or better: Santorinian!)

Other Variations to Try

• No zucchini
  Skip the zucchini entirely and just add another tomato for a more traditional version.

• Herb swap
  Use only mint and parsley for a simpler herb profile, or add a touch of thyme for a deeper aroma.

• Add veg
  Chopped bell pepper or even cooked corn can add sweetness and texture.

• Add pulses
  Stir in a handful of cooked lentils or chickpeas for a heartier, protein-rich fritter.

Golden, crispy, and summery—these Tomatokeftedes are one of my favorite Greek appetizers. They’re a little rustic, a little messy, and completely addictive.

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How to Make Tomatokeftedes