Tomatokeftedes from Santorini
Light, crispy tomato fritters packed with summer herbs and feta.
Ingredients
- 3 ripe tomatoes 2 chopped, 1 grated and drained
- 1 large onion finely chopped
- 1 small zucchini grated
- ½ cup scallions finely chopped
- 200 grams feta cheese crumbled
- 1 tbsp tomato paste for color and aroma
- Salt and pepper to taste
- 150 grams all-purpose flour
- 100 grams breadcrumbs
- 1 tbsp baking powder
- 1 tbsp dried oregano
Fresh herbs
- ½ cup mint roughly chopped
- ½ cup parsley roughly chopped
- ½ cup basil roughly chopped
- A pinch of dill chopped
For frying
- Oil (sunflower or light olive oil)
To serve
- strained Greek yogurt
Variation tip: Replace feta with 200g of flaked, cooked cod for a lighter, subtly marine flavor.
The result? A tender, savory fritter with a whisper of the sea—perfect for summer gatherings.
Instructions
Mix dry ingredients
- In a large bowl, combine flour, breadcrumbs, and baking powder.
- Make a well in the center.
Add the vegetables
- Place the grated tomato (well-drained), chopped tomato, grated zucchini, onion, and scallions into the center.
Add feta & herbs
- Crumble the feta into rustic chunks and add it to the bowl.
- Coarsely chop your herbs and toss them in.
- Add the tomato paste, oregano, and a little salt and pepper (remember, feta is salty).
- Mix everything gently until combined.
Rest & chill
- Cover the bowl and refrigerate the mixture for at least 1 hour.
- This helps the flavors meld and makes the fritters easier to shape.
Fry
- Heat oil in a frying pan over medium heat (not too hot—herbs can burn!).
- Scoop small spoonfuls of mixture and fry each fritter for 3–5 minutes per side, until golden and crispy.
- Place on a tray lined with paper towels to absorb excess oil.
Serve: Enjoy warm with a dollop of strained Greek yogurt and a cold beer.
Nutrition
Calories: 97kcal
Tried this recipe?Let us know how it was!
