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+ servings

Greek Tomato Fritters from Santorini-Domatokeftedes

Course Appetizer
Cuisine Greek, Mediterranean, Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings 20 patties
Author OliveTomato.com


  • 3 medium sized tomatoes chopped
  • ½ red onion finely chopped
  • ¼ teaspoon cinnamon or cumin
  • 2-3 tablespoons fresh chopped mint spearmint-I used a bit more as you can see in the photo
  • 1-2 teaspoons dry oregano
  • 1 tablespoon fresh dill
  • Olive Oil for frying
  • Salt/Pepper
  • 1 cup flour
  • ¼ teaspoon baking soda


  • Chop the tomatoes (do not deseed, use the whole tomato) and place in a bowl.
  • Chop onion and add to tomatoes
  • Add cinnamon, mint, oregano, dill, and pepper to tomato mixture and mix well.
  • Mix in a bowl the flour and baking soda and add to the tomato mixture and mix well. I also knead by hand.
  • Let the mixture sit for abut 2 hours. The mixture/batter should be soft and somewhat liquidy and should fall off the spoon when tilted. Taste the mix and add salt as needed.
  • In a pan heat the olive oil about 2 cm high at medium high heat, the oil should cover the patty half way.
  • Once the olive oil is ready, add about one heaping teaspoon of batter for each patty, fry for about 1 -2 minutes on each side, flattening just a bit so that they cook inside. Make sure the olive oil is hot enough otherwise the patty will absorb more oil and not be crispy.
  • Place on paper towels and serve immediately.