Domatokeftedes are delicious Greek tomatoes in batter, in fact they are similar to Pakoda/Pakora. They are often referred to as fritters or patties, although they don’t always conform to a uniform shape.
Domatokeftedes are a specialty of Santorini in Greece. They are traditionally made with the island’s native tomato that is grown in the volcanic soil. It does not require watering, and yet the small tomato is sweet and intensely flavoured. This recipe uses any juicy tomato – Roma tomatoes are good. The fritters can be served as a snack or as part of a mezze platter – they are delicious dipped into tzatziki or any yoghurt sauce, sweet chilli sauce, or a herby blended fresh coriander and mint chutney.
This dish is very versatile. And it is such an innovative way to use tomatoes!
Domatokeftedes | Santorini Tomato “Fritters”
Take 8 large ripe tomatoes, 1 large onion or 3 spring onions (trimmed and chopped finely), 1 tspn sugar, self raising flour, salt and freshly ground black pepper and half a Tblspn of chopped fresh mint. You will also need some oil for deep frying the fritters.
Place the chopped tomatoes, onions and sugar in a bowl and stir until well mixed. Season with salt and pepper. Gradually add Self Raising Flour until the mixture is thick but still wet and sticky.
Heat about 2cm oil in a frying pan and when hot, drop spoonfuls of the mixture into the oil and fry on both sides until golden brown. Drain on paper towels. Serve scattered with mint and some more black pepper.
Serve with a wedge of lemon and optionally a dipping sauce such as tzatziki or any yoghurt sauce, sweet chilli sauce, or a herby blended fresh coriander and mint chutney.
recipe notes and alternatives
Add other herbs – parsley, basil, Greek oregano.
You can also use a thick batter shaped into patties and placed (rather than dropped) into oil of sufficient depth to cook them well.
making India style fritters/pakoras
This recipe can be mixed up a little to make pakora style fritters. Add chilli powder to the mixture, and use a mixture of SR Flour and Besan (gram flour/chickpea flour). Optionally add a teaspoon or two of rice flour for crispy pakoras. Cook the same way and serve with some sweet chilli sauce, or any green or red Indian chutney. A little Indian pickle on the side to cut through the deep fried nature of them would be perfect.
Scrumptious. More-ish. Great Saturday-Night-Watching-TV snack. Or serve with a salad and call it dinner.