Tomato fritters are a delightful appetizer or side dish, and a specialty of Santorini, a Greek island known for its tomatoes. The combination of herbs can be adjusted to include dill, parsley, basil, mint, or oregano, depending on taste preference. This recipe for domatokeftethes (in Greek: ντοματοκεφτέδες, pronounced doh-mah-to-kef-TEH-thes ) calls for self-rising flour. (For an updated version of this tomato fritters recipe, check out: Domatokeftethes, Greek Tomato Fritters.)
- 4 medium tomatoes (ripe, finely chopped)
- 2 medium zucchini (grated)
- 1 medium onion (grated)
- 1 1/2 - 2 cups of flour (self-rising)
- 1/2 bunch parsley (fresh, finely chopped)
- 1/2 bunch mint (fresh, or fresh basil, finely chopped)
- To Taste: salt
- To Taste: pepper
- For Frying: 1/2 inch sunflower oil (or canola oil)
- Combine all ingredients except flour in a bowl. Add enough flour to make a thick batter.
- Heat 1/2 to 3/4 inch of oil in a nonstick frying pan. When the oil is hot, drop the batter by tablespoonfuls into the oil and fry until browned. Turn once to brown on both sides.
- Remove with a slotted spoon and drain on absorbent paper towels.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||6 g|