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Santorini tomato fritters with capers and herbs. Made from the island's extraordinary cherry tomatoes — sweet, dense, and unlike anything on the mainland.
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ingredients
🍅 PRODUCE
•
500g ripe cherry tomatoes, roughly chopped
•
½ small red onion, very finely grated
•
½ cup fresh mint, chopped
•
¼ cup fresh parsley, chopped
•
🌾 BATTER
•
1 cup all-purpose flour
•
1 tsp baking powder
•
Salt
•
Black pepper
🫙 PANTRY
•
3 tbsp capers, rinsed and roughly chopped
•
Vegetable oil for frying
Santorini
Tomato Fritters with Seafood
Santorini tomato keftedes with fresh seafood.
Santorini tomato fritters with capers and herbs. Made from the island's extraordinary cherry tomatoes — sweet, dense, and unlike anything on the mainland.
Ingredients
🍅 PRODUCE
— 500g ripe cherry tomatoes, roughly chopped
— ½ small red onion, very finely grated
— ½ cup fresh mint, chopped
— ¼ cup fresh parsley, chopped
🌾 BATTER
— 1 cup all-purpose flour
— 1 tsp baking powder
— Salt
— Black pepper
🫙 PANTRY
— 3 tbsp capers, rinsed and roughly chopped
— Vegetable oil for frying
Prep
🔪 PREP FIRST — VERY IMPORTANT
— Roughly chop tomatoes.
— Place in a colander and salt generously.
— Let drain 20 minutes.
— Press firmly to remove as much liquid as possible.
— 👉 Removing tomato liquid is essential — wet batter won't fry properly.
🌾 BATTER PREP
— In a large bowl combine drained tomatoes with:
— Grated red onion
— Mint and parsley
— Capers
— Mix in flour, baking powder, salt, and pepper.
— The tomato moisture binds the batter — no water needed.
— If too wet: add a little more flour.
— If too dry: add a splash of water.
Method
STEP 1 — HEAT OIL
— Pour oil into a wide pan to 1.5cm depth.
— Heat to 175°C / 350°F.
STEP 2 — FRY
— Drop heaped tablespoons of batter into hot oil.
— Flatten slightly with the back of a spoon.
— Fry 3 minutes per side.
— You're looking for:
— Deep golden and crispy
— Cooked through the center
— Tomato-red interior
👉 Fry in batches — do not crowd.
STEP 3 — DRAIN & SERVE
— Drain on paper towels.
— Season immediately with salt.
— Serve with:
— Cold thick yogurt
— Lemon wedges
— Fresh mint
Chef's Note: Drain the tomatoes well and salt them generously. Under-drained tomatoes make soft, oily fritters. The crunch is everything.