A popular Santorini fritter using vegetables you probably already have on the counter.
Have extra ripening tomatoes laying around? This Greek fried street food uses a blend of conventional produce mixed with fresh herbs and salty feta. A satisfying herby bite that tastes great with a squeeze of citrus! Don’t worry, we’re shallow frying these for way less oil to worry about later. The best part about these fritters is how quickly they come together. You won’t regret making this light yet decadent snack.
Mix all the chopped produce up in a bowl, juices and all. This fritter comes together using the natural juices of the tomato, so the juicier the better. Be sure to season with salt and adjust the taste accordingly before adding flour and baking powder. The dough should come together feeling tacky, not wet. You may need to add more flour if the dough is too wet.
Before you fry, make sure to set up a tray, plate, or surface with a paper towel to drain excess grease and final season. Fry these over medium-high heat. They should take around 2 minutes for the first side and 1 minute for the next.
Remove the finished fritters to your paper towel lined surface and season with a pinch of salt. Let them rest on the paper towel for 5 minutes before serving. You can make these ahead and keep them warm in a 200° F oven over a wire rack until dinner. Dress these up when plating with some slices of lemon for guests to squeeze over, some crumbled feta on top for good looks, with some leftover herb, to garnish.
Greek Tomato Fritters
Makes 16 fritters
15m prep time
15m cook time
- 4 ripe tomatoes, finely chopped
- 1 medium onion, grated
- 1/2 cup fresh parsley or dill, chopped
- 1/2 cup fresh mint, chopped
- 6 oz. feta cheese, crumbled
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Vegetable oil, for frying
- In a large mixing bowl combine flour and baking powder until incorporated.
- Toss vegetables with salt and adjust seasoning if necessary.
- Add all remaining ingredients to the bowl of flour and mix. The fritter dough should be wet, but not like pancake batter.
- Preheat a wide pan over medium high heat with 1/2' of vegetable oil for 3 minutes.
- Using a heaping tablespoon or small ice cream scoop, gently scoop fritters into hot oil pressing them gently into the oil to expand. Fry until golden on each side, 1 - 2 minutes per side.
- Remove golden fritters to paper towel lined tray and season with salt. Serve with fresh lemon.