Originally, tomato fritters were a humble yet delicious dish from Santorini, combining local tomatoes with onion, spearmint, oregano and flour, while in some versions salted cod was also added. Today, they are among the most classic mezze dishes served in tavernas across the island.
Translation | Amaryllis Tsegou
Besides Santorini tomatoes, we can of course also make tomato fritters using pomodori tomatoes, which have rich flesh, few seeds, and less moisture than most other tomato varieties.
Santorini tomato fritters
Prep time: 20 mins | Cooking time: 20 mins | Total time: 40 mins
Ingredients (for about 20 fritters)
- 2 white onions
- 2 large tomatoes, diced, seeded and drained
- 2 garlic cloves
- ½ bunch spearmint, finely chopped
- ½ bunch parsley, finely chopped
- 2–3 sprigs dill, finely chopped
- a few basil leaves, finely chopped
- 200–300 g self-rising flour
- ½ tsp baking powder
- salt and freshly ground pepper
- olive oil for frying
Directions
- For the Santorini tomato fritters, first blend the onion and garlic in a food processor.
- Place all the ingredients in a bowl and knead well until well combined to a smooth mixture and refrigerate the mixture for 30 minutes.
- Heat plenty of olive oil in a frying pan and fry spoonfuls of the mixture until golden brown (around 20 minutes).
- Transfer the fritters to a platter lined with paper towels to absorb the excess oil and serve warm.
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