Tomatokeftedes-Santorini fried tomato balls :
Anyone who has tasted authentic Santorini tomato fritters (Tomatokeftedes) made with the island’s famous dry, sun-kissed cherry tomatoes ▪ already knows their unforgettable flavor. For everyone else, imagine a dish bursting with deep, rich sweetness, natural complexity, and a truly unique Cycladic character.
Sadly, the traditional Santorini tomato and the farmers who cultivate it are now considered endangered. Without immediate action to protect this rare variety, its incredible taste may soon become just a memory. The Santorini tomato is known for its firm skin, abundant seeds, intense aroma, and lingering aftertaste, qualities that give tomato fritters their signature texture and flavor.
Santorini tomato fritters (Tomatokeftedes) by Faros Santorini Restaurant
To recreate this iconic dish today, it’s essential to use the freshest, firm-fleshed, fully ripe tomatoes available. High-quality cherry tomatoes are the closest substitute, helping preserve the essence of one of Santorini’s most treasured traditional recipes.
Cooking Time:
40′ preparation
5′ frying
Total: 45′
Ingredients
Pieces: for about 40 (tomato balls)
- 1 kg cherry tomatoes or tomatoes (see recipe introduction) – cherry tomatoes cut in half, tomatoes in small pieces
- 2 dried onions, finely chopped
- the leaves from 2 sprigs of mint, finely chopped
- the leaves from 2 sprigs of basil, finely chopped
- about 250 g flour
- salt, freshly ground pepper
- olive oil for frying
Method
For the tomato meatballs, we start by adding the chopped tomatoes (or cherry tomatoes) and onions to a large bowl and pressing and squeezing with our palms, until the tomato releases its juices.
Add the herbs, salt and pepper and gradually the flour, mixing gently with our hands, until we make a thick paste. You may need a little more or less flour, depending on how much juice comes out of the tomatoes, until we achieve the ideal consistency.
Pour olive oil into a frying pan, with its level reaching 2-3 cm., and heat it over medium to high heat.
Pour 1 tablespoon portions of the paste into the hot oil and press lightly with a spoon to flatten each portion a little.
Fry for 1-2 minutes until the meatballs are golden brown on one side and turn them over – the wide shape helps them fry evenly and become golden and crispy.
Remove them with a slotted spoon and drain on kitchen paper before serving.
VEGETABLES, TOMATOES, APPETIZER / GREEK TRADITIONAL MEZE
See the Recipe in Greek
Source: Γαστρονόμος
We invite you to dine with us and taste the traditional dishes that capture the essence of Santorini.
