Greek Tomato Fritters (Domatokeftedes)
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These Greek tomato fritters instantly transport me back to summer on the Greek Islands. They're crispy, full of flavor, bursting with peak-season tomatoes and are the perfect simple mezze or appetizer that always flies off the table!
I’m obsessed with ripe summer tomatoes, and this has become one of my favorite ways to enjoy them!
This recipe is a specialty of Santorini, but you’ll find versions all over Greece. The first time I had these was on the island of Paros during a vacation and fell in love. They were on just about every menu and I couldn't wait to try making them at home.
What makes this recipe so unique is that the only liquid in the batter comes from the tomatoes themselves. They’re so juicy, there’s no need for milk, eggs, or anything else. The result is a bold, undiluted tomato flavor that truly lets the star ingredient shine.
My version of tomatokeftedes includes feta cheese for an added creamy, salty bite, although it’s not traditional. I also use a mix of fresh mint and parsley for flavor and leave out the usual oregano. I think it makes them taste like pizza. And while I love pizza, that's not what I'm going for here.
Want more fresh tomato recipes? Try my light summer tomato risotto with fennel and herbs, these easy goat cheese stuffed tomatoes, or this fresh heirloom tomato salad that lets peak-season produce shine.
Why This Recipe Works
- It’s a great way to use up peak summer tomatoes while they’re in season.
- A classic Greek mezze that's great for entertaining.
- The technique and proportions prevent them from being soggy or oily.
- No extra liquids or eggs means a concentrated, undiluted tomato flavor.
Ingredient Notes
Tomatoes - They're traditionally made with Santorini tomatoes, which are grown in volcanic soil for an incredible flavor! Use the ripest fresh tomatoes you can find. Choose heirloom tomatoes, plum tomatoes, Roma tomatoes, or cherry tomatoes with thick flesh to avoid adding too much liquid. Cut them into small pieces or use grated tomatoes for best results.
Flour - Use regular all-purpose flour to bind the tomato mixture.
Baking Powder - This adds a touch of lift to the batter so the fritters stay light and tender on the inside while crisp on the outside.
Feta Cheese - Though not traditional, crumbled feta adds a creamy and salty contrast to the sweet tomatoes.
Fresh Herbs - A mix of fresh mint and fresh parsley keeps the flavor bright and balanced. Avoid dry herbs.
Onions - The recipe calls for finely chopped yellow onions but alternatively you can use red onions, spring onions or green onion instead.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large mixing bowl
- Measuring cups and spoons
- Heavy-bottomed frying pan
- Non-stick pan or cast iron skillet
- Slotted spoon
- Paper towel-lined plate
- Spatula
- Oven-safe tray (if finishing in oven)
How to make Domatokeftedes
Make the Fritter Batter
- Add the tomatoes, onions, scallions, parsley, mint, salt and black pepper into a large bowl. Mix to combine.
- Add the flour and baking powder. Mix until it forms a cohesive batter. Avoid adding too much flour or it will make the fritters tough.
- Gently stir in the feta cheese, being careful not to overmix the batter to avoid tough fritters.
Fry the fritters
- Heat a thin layer of olive oil in a heavy-bottomed frying pan over medium-high heat. Make sure there's enough olive oil to fry in.
Pro Tip: Drop a small spoonful of batter into the pan to test if the oil is hot enough. It should sizzle and bubble on contact.
- Working in batches, drop heaping tablespoons of fritter mixture into the hot oil. Shallow fry on all sides until golden brown and crispy, about 3-4 minutes per side.
- Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil.
- If the centers are still slightly raw, transfer them to a 350°F oven and cook for an additional 5–10 minutes until fully cooked through.
- Serve hot with tzatziki or your favorite dip.
Tips for Success
- Don’t overmix the batter, which activates gluten and can result in chewy fritters.
- Make sure the oil is hot before frying. If it’s too cold, the fritters will absorb too much oil and become greasy.
- Don’t overcrowd the pan. Fry in batches to maintain the oil’s heat and avoid sticking.
- Use olive oil or mix with light vegetable oil for the best flavor when shallow frying.
Serving Suggestions
These delicious tomato fritters are best served hot as a mezze, appetizer or even a side dish. Pair them with a creamy or garlicky sauce or dip for extra flavor and contrast!
Serve with a side of tzatziki for a cool, refreshing bite, or skordalia for something bold and garlicky. For a spicy kick, try them with my jalapeño hot sauce.
They’re great alongside other small bites like zucchini fritters or veggie chickpea fritters. Add a traditional Greek salad and a glass of chilled white wine for the perfect Mediterranean-inspired spread.
How to Store and Reheat
These fritters are best eaten fresh, as they lose their crispness when stored. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place them in a 375°F oven or toaster oven for 5-8 minutes until warmed through and re-crisped. Avoid using the microwave, which will make them soggy.
Freezing is not recommended, as the batter contains too much liquid and the texture suffers when thawed.
FAQs
Tomatokeftedes are tomato fritters from the Greek island of Santorini, popular in Greek cuisine. Made with ripe tomatoes, herbs, and flour, they’re especially common during tomato season when fresh tomatoes are at their peak. Their bold tomato flavour comes from using tomato as the only liquid in the batter.
Yes! Omit the feta for a dairy-free version or substitute with another crumbly cheese. You can also swap in other fresh herbs, but avoid dried ones—they won’t give the same flavor.
You can, but the results won’t be quite the same. If using out-of-season tomatoes, opt for cherry or plum varieties and consider stirring in a bit of tomato paste to boost flavor.
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Greek Tomato Fritters (Tomatokeftedes)
Ingredients
- 1 pound tomatoes finely diced
- ½ medium yellow onion finely diced
- 3 scallions finely sliced
- 2 tablespoons fresh parsley finely minced
- 2 tablespoons fresh mint finely minced
- ¾ teaspoon salt
- freshly ground pepper to taste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 4 ounces feta cheese crumbled (optional)
- Olive oil or vegetable oil for frying
Instructions
- Add the tomatoes, onions, scallions, parsley, mint, salt and pepper into a medium-large bowl. Mix to combine, then add the flour and baking powder. Mix until it forms a cohesive batter, then stir in the feta, but be careful not to overtmix or it will make the fritters tough.
- Heat a thin layer of oil in a large heavy-bottomed frying pan (such as cast iron) over medium-high heat.
- Working in batches, carefully place heaping tablespoons of batter into the hot oil. Fry on all sides until golden brown, crispy and cooked through. If the batter is still a little bit raw in the center, you can finish cooking in a 350 degree oven for about 5-10 minutes.
- Serve hot with tzatziki sauce or your favorite dip.
Notes
- Don’t overmix the batter, which activates gluten and can result in chewy fritters.
- Make sure the oil is hot before frying. If it’s too cold, the fritters will absorb too much oil and become greasy.
- Don’t overcrowd the pan. Fry in batches to maintain the oil’s heat and avoid sticking.
- Use olive oil or mix with light vegetable oil for the best flavor when shallow frying.
Never had a tomato fritter before but was looking for new recipes to use up tomatoes from my garden and these were a hit!
Just like the ones we had in Santorini. Yum!
wow These look freaking GOOD! Gorgeous shots too.
Thank you!! They are super tasty 🙂
Gotta love September tomato!!