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Straight from sunny Santorini comes a tasty gem - Tomatokeftedes, or Greek Tomato Fritters. They turn juicy tomatoes into crunchy, herby bites full of Mediterranean flair. These golden treats show what Greek summer cooking is all about - basic stuff made special with careful prep and fresh herbs.
I first tried these during a Santorini cooking lesson, and now they're my summer party favorite. Even my picky-eater nephew gobbles them up, always asking for "those crunchy tomato things" whenever the family gets together.
Complete Ingredient Breakdown
- Tomatoes: Pick ones that smell amazing and feel ripe - they're what makes this dish special
- Fresh Herbs: The mix of parsley, mint, and dill brings that real Greek taste
- Flour: Regular works fine, but try chickpea flour if you need a gluten-free version
- Onion: Go with red for its natural sweetness and pop of color
- Garlic: Don't even think about the jarred stuff - only fresh cloves will do
- Lemon Zest: Gives a zingy kick that makes everything taste better
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Detailed Cooking Method
- Tomato Preparation (15 minutes):
- Cut tomatoes into tiny, even chunks. Toss them in a strainer, sprinkle with salt. Let them sit for 10 minutes to drain excess water. Gently blot with paper towels.
- Creating the Base (10 minutes):
- Chop herbs, onion, and garlic finely. Combine with your drained tomatoes. Throw in lemon zest and crack some pepper over it. Mix everything gently.
- Forming the Batter (5 minutes):
- Slowly add in flour and baking powder. Stir just until mixed - don't go overboard. Your batter should be thick but a bit moist. Let it sit for 5 minutes.
- Frying Process (20 minutes):
- Warm olive oil in a sturdy pan. Carefully drop spoonfuls of the mix in. Cook until golden, roughly 3 minutes each side. Set on paper towels to soak up extra oil.
My grandma from Greece always told me to add just a tiny bit of cinnamon to the mix - you can barely taste it but it adds this mysterious depth that makes people wonder, "What's in these?"
Whenever I whip up these fritters, I'm suddenly back in that bright Santorini kitchen, where I learned that the best food from Greece comes from treating simple ingredients with respect and letting their natural flavors stand out.
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To wrap up: These Tomatokeftedes have become the app I'm known for, showing up at everything from backyard cookouts to fancy dinner parties. They show how everyday ingredients can turn into unforgettable dishes through tradition and love. Serve them alongside tzatziki for dipping or just on their own - either way, they'll bring a touch of Greek warmth to your table.
Frequently Asked Questions
- → Can I prepare the mixture in advance?
- Yes, just pop it in the fridge a few hours before frying to keep it fresh. Fry right before serving.
- → How do I keep them crisp?
- Heat the oil until it's hot enough, don't fry too many at once, and drain them on paper towels.
- → What dips or sides go well with these?
- Tzatziki, hummus, or just some lemon juice work great. They're fantastic on a mezze platter.
- → Can I switch out the herbs?
- Absolutely! Oregano, mint, or even basil could work. Parsley and dill are just the classic choices.
- → What’s the best way to store leftovers?
- Put them in a sealed container and refrigerate for up to 2 days. Reheat in the oven to get the crunch back.