Greek Tomato Fritters (Domatokeftedes)

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If you’ve been to Santorini, you know this is THE appetizer of the region. Of course we have saganaki, grilled octopus, fried calamari. But this dish originated on the island because of the freshness of the tomatoes. All the players come together for maximum flavor!

The best part of this recipe is that you can easily make it Gluten Free by substituting the all purpose flour with Gluten Free flour. I also love that its eggless which makes it not only vegetarian but also vegan.

Except for the flour, all of these ingredients are whole fresh foods that truly carry this recipe with just salt and pepper added for seasonings. The fresh herbs are the key players here too – so integral in Greek cuisine.

The key to this recipe is chopping the vegetables into small pieces. You do not have to remove the liquids from the zucchini (as you do in most zucchini recipes). Love not having to do that step! Gently squeezing the tomatoes was actually fun. But we actually need some liquid here since there is no egg.

These are crunchy on the outside and delicious on the inside. I served with a dip but they don’t even need it. Tzatziki would be great with these too!

Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

Greek Tomato Fritters (Domatokeftedes)

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Servings: 8

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Ingredients 

US CustomaryMetric

• 4 medium tomatoes
• 2 medium zucchini, coarsely grated
• 3 scallions, fine chop
• 1/2 bunch fresh parsley fine chop
• 1/2 bunch fresh dill fine chop
• salt and pepper to taste
• 1½ cups self rising flour
• olive oil, for frying
• Optional Dip: Tzatziki

Instructions

• Slice your tomatoes in half and gently squeeze out some of the juice. Then cut out the white stem core. Finely chop the tomatoes.
• Mix together the first 6 ingredients (thru salt and pepper) in a large bowl.
• Next, add half of the flour into the bowl and mix to combine. Then, add the remaining flour and mix until a thick batter forms.
• Pour a thin layer of olive oil to your non stick pan and heat on medium high. When the oil is hot, drop the batter by the 1 tablespoonfuls. Work in batches, not to overcrowd the pan. Cook 4 minutes per side or until golden brown on each side. Lower the heat to medium or medium low to avoid burning. When done, place them on a paper towel lined surface and repeat.

Nutrition

Calories: 107kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 330mg | Fiber: 2g | Sugar: 3g | Vitamin A: 961IU | Vitamin C: 23mg | Calcium: 26mg | Iron: 1mg

Author: Stella Drivas