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Crispy tomato and herb patties from the volcanic soil of Santorini. These are the original tomatokeftedes — nothing else comes close.
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ingredients
🍅 PRODUCE
•
500g very ripe tomatoes, grated
•
½ red onion, very finely grated
•
½ cup fresh mint, chopped
•
¼ cup fresh parsley, chopped
•
🌾 BINDER
•
1–1.5 cups all-purpose flour
•
1 tsp baking powder
•
Salt
•
Black pepper
🫙 PANTRY
•
3 tbsp capers, finely chopped
•
Vegetable oil for frying
Santorini
Tomato Keftedes
Crispy Santorini tomato fritters with herbs.
Crispy tomato and herb patties from the volcanic soil of Santorini. These are the original tomatokeftedes — nothing else comes close.
Ingredients
🍅 PRODUCE
— 500g very ripe tomatoes, grated
— ½ red onion, very finely grated
— ½ cup fresh mint, chopped
— ¼ cup fresh parsley, chopped
🌾 BINDER
— 1–1.5 cups all-purpose flour
— 1 tsp baking powder
— Salt
— Black pepper
🫙 PANTRY
— 3 tbsp capers, finely chopped
— Vegetable oil for frying
Prep
🔪 PREP FIRST — VERY IMPORTANT
— Grate tomatoes on the large holes of a box grater.
— Discard skins.
— Place grated tomato in a colander.
— Salt generously and drain 20 minutes.
— Press firmly to remove as much liquid as possible.
— 👉 This step determines everything. Under-drained tomatoes = soggy keftedes.
— Mix drained tomato with onion, mint, parsley, capers.
— Add flour, baking powder, salt, and pepper.
— Mix until a thick batter forms.
— Adjust with more flour if too wet.
Method
STEP 1 — HEAT OIL
— Pour oil to 1.5cm depth in a wide pan.
— Heat to 175°C / 350°F.
STEP 2 — FRY
— Drop heaped tablespoons into hot oil.
— Flatten slightly.
— Fry 3 minutes per side.
— You're looking for:
— Deep golden brown
— Crispy exterior
— Cooked through
STEP 3 — DRAIN & SERVE
— Drain on paper towels.
— Season immediately with salt.
— Serve with thick yogurt and lemon.
Chef's Note: The tomato must be drained until it stops releasing liquid. This takes patience. Everything else is easy.