|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||11%|
|Total Sugars 4g|
|Vitamin C 21mg||106%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Greek island of Santorini is known for its tomatoes, and this recipe for tomato fritters, called domatokeftethes, is a specialty. These crispy fritters are a delightful appetizer or side dish, and a different way to enjoy fresh and juicy tomatoes in season. Considering the recipe also calls for zucchini, onion, parsley, and other fresh herbs like mint, oregano, dill, and basil, domatokeftethes (in Greek: ντοματοκεφτέδες, pronounced doh-mah-to-kef-TEH-thes ) are also the perfect way to enjoy the bounty from your garden or from the local farmers market.
The chopped and grated vegetables are combined with the herbs and then made into a batter using self-rising flour, which already has a leavening agent in it eliminating the need for baking powder. The batter is added by spoonfuls to hot oil and fried until golden and crispy.
The type of tomato you use will determine how much flour you will need to add, as some tomatoes are juicier than others. Smaller tomatoes like cherry and grape will not have much liquid, while larger varieties such as beefsteak and early girl will contribute more juice; something like a Roma tomato falls in the middle. But no matter which tomato you choose, make sure your tomatoes are ripe.
Although they are absolutely delicious on their own, serving these Greek tomato fritters with a side of tzatziki sauce (Greek cucumber yogurt dip) is always a good idea.
4 medium ripe tomatoes, finely chopped
2 medium zucchini, grated
1 medium onion, grated
1/2 bunch fresh parsley, finely chopped
1/2 bunch fresh mint, dill, oregano or basil, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
1 1/2 to 2 cups self-rising flour
1/2 inch sunflower oil, or canola oil, for frying
Gather the ingredients.
In a large bowl, add the chopped tomatoes, grated zucchini and onion, chopped herbs, and salt and pepper to taste and mix gently to combine. 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 golden brown. Turn once to brown both sides.
Remove the fritters with a slotted spoon and drain them on paper towels.
Serve hot and enjoy.
- If you have the time, let the batter sit for an hour or so in the refrigerator before frying. This will allow the flavors to meld and the liquid to release from the tomatoes (which is beneficial if your tomatoes aren't that juicy).
- If you need to make the tomato fritters in batches, drain and place them on a baking sheet in a warm (200 F) oven as they are fried.
For a little extra tang and saltiness, add some crumbled feta cheese (about 1/2 pound) to the batter.