If you love the famous Greek Zucchini Fritters, Kolokithokeftedes, wait until you try its cousin, Domatokeftedes! From domata meaning “tomato” and keftede meaning “meatball,” these crispy tomato fritters burst with a rich yet refreshing tomato flavor. They are made using a combination of fresh and sun-dried tomatoes, mixed with a selection of herbs, including parsley, mint, oregano, green onions, and feta cheese. The mixture is bound with semolina and plain flour and shallow-fried in olive oil, just like a traditional Greek meatball but with a summery vegetarian flavor that makes them deliciously light and refreshing. Though these golden tomato fritters are tasty on their own, the cooling yogurt and sun-dried tomato dip makes them a flavor bomb you won’t be expecting!
Tomato Fritters Ingredients and Substitutions
Tomatoes: Look for firm yet ripe varieties like Roma (more info below). Sun-dried tomatoes: Add a concentrated tomato punch and extra sweet flavor (more info below). Fresh herbs: Mint and parsley add significant color and vibrancy to the fritters, but you could substitute it with basil, dill, or thyme. Green onions: Also known as spring onions or scallions, they release a sweet onion flavor and have a tender texture. I don’t recommend other types of onions as they will be too dominant. Extra virgin olive oil is used for shallow frying. Use the best quality extra virgin olive oil you have on hand. It gives the fritters a beautiful flavor. READ MORE: Cooking With Olive Oil: Everything You Need To Know! TRY IT: Sample the authentic flavor of Greece with our Greek Extra Virgin Olive Oil Bundle. Seasonings: I like to use dried Greek oregano in this recipe, which you can find at our shop. It has a deeper, pungent, peppery flavor, but you can use fresh oregano if you prefer. Salt enhances the flavor, and ground black pepper adds warmth. All-purpose flour binds and gives structure to the fritters. Spelt, whole wheat, or gluten-free flour can also be used. Breadcrumbs give the fritters a lovely crunch and texture. For a gluten-free version, use gluten-free breadcrumbs. Semolina flour gives the fritters a satisfying crispness. For a gluten-free version, substitute with cornstarch. Feta cheese adds saltiness, creaminess, and punch. It is not traditionally added to the Santorinian tomato fritters, but it is delicious. You could add parmesan cheese if you prefer, or omit it entirely for a dairy-free version. Baking powder creates air bubbles to keep the fritters crispy, light, and airy. Yogurt: Nothing beats the richness of full-fat Greek yogurt when making dips! Lemon adds acidity to the dip’s sweet sun-dried tomato flavor.
Ingredient Spotlight
When most people think of the spectacular Greek Island of Santorini, they picture its breathtaking views, extraordinary sunsets, white-washed walls, and volcanic beaches. Santorini, however, is also the home of some of Greece’s most delicious produce, one of which is tomatoes. These tomatoes are delightfully sweet due to the volcanic soil and the island’s unique dry climate in which they are cultivated. They thrive without irrigation and can withstand minimal water. Because of this, the flavor of the tomato is far more intense. They are a European Union “Protected Designation of Origin (PDO)” product and are considered a delicacy. These are enjoyed fresh by locals, used in cooking, and are the main ingredient for their famous recipe, the Domatokeftedes. Sadly, most of us don’t have the luxury of living in Santorini to enjoy these tomatoes. However, with some trial and error, I have recreated a tomato fritter that still boasts the intensity of those sumptuous Santorinian tomatoes. I have added sun-dried and fresh tomatoes to boost and concentrate flavor here.
TIP: If you’re state-side, look for fresh tomatoes labeled “Dry Farmed” or “Early Girl,” which are similarly grown with minimal water for the most intense flavor. Just be sure they’re not too tender/watery, as this will require more flour and result in a denser fritter.
Dry-Packed or Oil-Packed Sun-Dried Tomatoes?
Sun-dried tomatoes sometimes get a bad rap for feeling outdated. However, these concentrated, rich, flavorful tomatoes add incredible brightness to dishes. They are also rich in antioxidants and contain a significant amount of iron–nearly 20X more than fresh tomatoes (see the USDA for a full breakdown of their nutritional information). Look for dry-packed sun-dried tomatoes that are still moist and deep red. Avoid purchasing them if they look dry and brittle or dark brown. Alternatively, the oil-packed variety is also good. Choose a variety free from any herbs and spices that can mask the tomatoes’ flavor.
TRY IT: Experience the concentrated flavor of vine-ripened sun-dried tomatoes at our shop.
How To Make Tomato Fritters
Though you can store the fried fritters in your fridge for up to 2 days, you should fry the batter right after you make it or it may become soggy (see below for more tips). Here are the steps:
To Make the Dip
Blend. To a food processor or blender, add 3/4 cup Greek yogurt, 1/3 cup sun-dried tomatoes, and 1 teaspoon of lemon juice. Blend until smooth. Season with salt and more lemon juice to taste, then cover and store in your refrigerator until you’re ready to serve.
To Make the Tomato Fritters:
Seed and chop 4 large ripe tomatoes. Quarter them from stem to bottom, then carefully slice the seeds away from the flesh and discard the seeds. Chop the flesh into small pieces and place it in a bowl. Make the fritter batter. To the bowl with the tomatoes, add 1/4 cup finely chopped mint, parsley, and green onion, 1/2 cup chopped sun-dried tomatoes, 3 ounces crumbled feta, 2 tablespoons breadcrumbs, and 1/2 cup all purpose flour, and 1 tablespoon semolina flour. Season with 1/2 teaspoon dried oregano, 1 teaspoon baking powder, and a good pinch of salt and pepper. Mix gently to incorporate, without over-mixing so the feta cheese retains a crumbly texture. Now add 3 tablespoons olive oil and mix gently. The consistency should be thick and somewhat dry. Preheat your skillet. Add a few tablespoons of olive oil to a medium nonstick or cast-iron skillet and heat over medium heat. Line a large plate or sheet pan with paper towels and set near your stove. Shape: To shape the first fritter, use two tablespoon measures or large metal spoons. With one, scoop up a large spoonful of batter, then gently pass the batter between spoons, turning and smoothing each side until you form a tight ball shape. Fry: Place the shaped fritter into the hot oil and gently flatten with the back of the spoon to create a pancake shape. Repeat. Continue shaping and pressing fritters into the pan without overcrowding, frying each fritter for about 3 minutes per side and replenishing the oil as necessary. Do not be tempted to turn them earlier. The fritter must be golden in color so that it won’t fall apart—only flip once. Transfer the cooked fritters to the prepared plate or sheet pan to drain. Serve the fritters warm or at room temperature alongside the dip.
Tips for Making Tomato Fritters
For the crispiest, fluffiest tomato fritters:
Do not refrigerate or freeze any uncooked batter. It will release too much moisture. Cook them immediately. Once cooked, they are delicious, warm, at room temperature, or even cold straight from the fridge. If you prefer warm, reheat them in a microwave, lightly oil a skillet, and fry for 1-2 minutes until heated. You can also heat them in the oven. Do not grate or blend the tomatoes, as this will release far too much liquid. Chopping them with a knife gives you the right texture. Do not overcrowd the frying pan. Overcrowding can cause the pan’s temperature to drop and result in soggy fritters. Do not be tempted to keep turning the fritters in the frying pan. They only require one flip on each side and are ready to flip when golden brown. The skillet must be hot to ensure that as soon as the fritter hits the pan, it will sear a crust and hold its shape. To test if the oil is hot enough, drop a little of the batter into the oil, and if it sizzles immediately, you are good to start frying. Don’t be scared to add olive oil to your skillet. The oil helps to achieve a crisp fritter and adds good color and flavor. Flattening the mixture into a round disc helps the fritters to cook evenly and quickly.
How to Ensure Tomato Fritters Don’t Fall Apart
These fritters do not have an egg to help bind the mixture, so ensuring enough flour is essential. If you find the mixture too dry to hold its shape, add 1 tablespoon of flour and 1 tablespoon of extra virgin oil. If, on the other hand, you like the creaminess that eggs achieve, go ahead and add one to the mixture.
How to Serve Tomato Fritters
The versatility of these fritters means you can enjoy them in numerous ways.
As a meze: Add tomato fritters to a selection of cheeses and olives on a mezze platter. Add to a pita: Want to switch up your sandwich options? Combine a tomato fritter with Tzatziki Sauce and your favorite salad greens in a Pita, wrap, or sandwich bread. As an appetizer: Tomato fritters are delicious as an appetizer alongside this sun-dried yogurt dip. As a main course: If you’re looking for a vegetarian option for dinner, these tomato fritters are substantial enough to serve as a main meal with a Traditional Greek Salad. Add to a lunchbox: These tomato fritters are delicious when cold or at room temperature, so they’re ideal for lunch or school snacking.
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