Golden Greek tomato fritters

These Greek tomato fritters capture what simple summer cooking should be — juicy tomatoes mixed with fresh herbs, a bit of zing from lemon, and crisped in olive oil until perfectly golden. They are a staple on Santorini and a favorite at my table whenever tomatoes are ripe and the weather is warm. With only a handful of fresh ingredients and quick frying, you get irresistible bites that taste like sunshine on a plate.

I first fell in love with these on a trip to Santorini, and now I make them every summer. Even the picky eaters in my family go back for seconds — no one can resist that bright flavor and crunchy edge.

Essential Ingredients Guide

• Tomatoes Choose deeply red and fragrant tomatoes since their sweetness drives this recipe
• Fresh Herbs Parsley dill and mint deliver the signature Greek taste mint is especially bright
• Flour All purpose flour gives the best crisp but you can also use chickpea flour for gluten free needs
• Onion Red onion brings gentle sweetness and color try to find one that feels heavy and firm
• Garlic Only use fresh cloves for a true Greek flavor jarred garlic will not taste the same
• Lemon Zest Adds brightness and lifts every other note in the fritters always zest before juicing

Choose the ripest most aromatic tomatoes you can find — they should feel heavy for their size and smell like a summer garden

Step-by-Step Instructions

Tomato Preparation:

Dice tomatoes into tiny even pieces and put them in a colander with a light sprinkle of salt Leave for ten minutes so the juice drips away and then pat with paper towels to remove any extra moisture This is absolutely necessary for fritters that fry up crisp instead of soggy

Creating the Base:

Finely chop the parsley dill mint red onion and garlic Place these into a bowl along with the drained tomatoes Add lemon zest and a few cracks of black pepper Stir gently so you do not mash the tomatoes

Forming the Batter:

Add flour and baking powder to the bowl Stir just until mixed together The batter will be thick and a little sticky Let it rest five minutes so the flour absorbs the juices Do not overmix or your fritters will be tough

Frying Process:

Heat a generous amount of olive oil in a wide heavy skillet over medium heat Test with a small drop of batter — if it sizzles right away you are ready Use a spoon or scoop to drop mounds of batter into the pan Fry about three minutes on each side until golden and crisp Remove to a paper towel lined plate

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My absolute favorite part of these is the mix of mint and dill with the tomatoes — it’s a taste I never expected together until my grandmother sprinkled both into the batter in her sunny kitchen. Now that’s always my secret handshake in these fritters.

Storage Tips

Tomato fritters taste best the moment they are made but you can store leftovers in a sealed container in the refrigerator for up to two days. To bring back some of their crispiness warm them in a hot oven uncovered for five to ten minutes. Do not reheat in the microwave or they turn soft.

Ingredient Substitutions

If you cannot find dill or mint try using fresh basil or a touch of oregano for a different but still aromatic result. Chickpea flour works very well if you need gluten free fritters and it adds a nutty flavor too. In winter high quality canned whole tomatoes drained well are a good stand in for fresh.

Serving Suggestions

Serve these straight from the pan with a wedge of lemon for squeezing or alongside cool tzatziki or herbed yogurt dip. They also make a fantastic addition to a larger mezze platter with olives feta and warm pita bread. Sometimes I add a few crumbles of feta to the batter for a salty punch — totally optional.

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A Taste of Greek Summer

Tomatokeftedes belong to the long history of Greek island cooking where recipes were shaped by what farmers could pick from their gardens. Tomatoes only arrived in Greece a few centuries ago but on Santorini where the volcanic soil delivers extra sweetness they became a summer star. Making these fritters always takes me back to the whitewashed kitchens of the island and a table full of laughter.

Recipe FAQs

→ Can I prepare the fritters ahead of time?

You can mix the batter a few hours in advance and keep it refrigerated, but frying just before serving ensures crispiness and freshness.

→ How do I keep the fritters crispy?

Make sure the oil is hot before frying and avoid overcrowding the pan. Drain the fritters on paper towels to remove excess oil.

→ What herbs work best in these fritters?

Fresh dill and parsley are traditional and bring bright flavors, but mint, oregano, or basil can add interesting variations.

→ What dishes pair well with these fritters?

They go beautifully with tzatziki, hummus, or simply a squeeze of lemon, perfect for a mezze spread or light meal.

→ How should I store leftovers?

Keep any leftovers in an airtight container in the fridge for up to two days, reheating in a hot oven to restore crispness.