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. Tsatziki would be great with these too!
Tomato Fritters (Domatokeftedes)
- 4 medium tomatoes
- 2 medium zucchini coarsely grated
- 3 scallions finely chopped
- 1/2 bunch fresh parsley finely chopped
- 1/2 bunch fresh dill finely chopped
- salt and pepper to taste
- 1.5 cups self rising flour
- vegetable oil for frying
- 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.
- Add 1/2 inch of 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 cutting board.