Santorini Style Tomato Fritters (Domatokeftedes)

All of the flavors of summertime in Greece are in this delicious fritter. If you’ve ever been to Greece, then you are likely to have come across these tomato fritters. They make them on many of the islands, but they originate from Santorini. Bring back memories from Greek island holidays with these Santorini tomato fritters.
Use the freshest tomatoes and herbs that you can find for the maximum flavor!


750 g ripe tomatoes, diced
1 small onion, finely chopped
3-5 scallions, finely sliced
1/2cup finely chopped fresh herbs ( parsley, basil or dill)
2 tablespoons finely chopped fresh mint
2 teaspoons dried crushed oregano
Salt and freshly ground pepper, to taste
120 g gluten free flour ( buckwheat or oat)
1 teaspoon baking powder
Optional: 1 cup vegan shredded cheese,
Olive oil, for frying
Vegan ​tzatziki sauce for dipping

For the vegan tzatziki sauce

250 g almond yoghurt
1 cucumber, peeled and deseeded with a melon baller or spoon
2 cloves garlic, finely chopped
1 tbsp fresh mint leaves, chopped
1 tbsp extra virgin olive oil
juice of half a lemon
pinch sea salt
pinch smoked paprika

to serve

lemon wedges


1. For the tzatziki, grate the cucumber then place in a clean tea towel and squeeze firmly to remove as much moisture as possible. Tip the almond yoghurt into a bowl and stir in the cucumber, garlic, olive oil, mint, sea salt and lemon juice. Sprinkle the smoked paprika across the top. Place in the refrigerator until ready to serve.

2. Place the chopped tomato, mint, parsley, oregano, spring onions and sea salt in a mixing bowl. Sift the gluten free flour into the bowl and stir until the mixture comes together in a thick, sticky batter.

3. Pour the olive oil into a frying pan and place over a medium heat. Once the oil is hot, carefully place spoonfuls of the fritter mixture into the pan. Do this in batches to avoid crowing the pan. Cook the keftedes for 2-3 minutes or until golden brown on one side, then carefully flip over and cook the other side for the same amount of time. Remove from the pan, drain on kitchen paper and serve whilst still warm, accompanied by the tzatziki and some lemon wedges.

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