Tomato Fritters (Santorini-Style Greek Recipe)

Tomato fritters are one of the most memorable things I tasted during my trip to Santorini. I had just arrived on the island, and after a long travel day, I found a small, cozy restaurant around the corner from where I was staying. The first dish I ordered was a plate of these crispy, herb-packed tomato fritters, served with thick, tangy Greek yogurt—and I’ve been craving them ever since.

While it’s hard to match the sweetness of Santorini’s tomatoes, I’ve found that Sugar Bomb cherry tomatoes come pretty close. I mix them with fresh herbs and crumbled feta, shape them into small patties, and shallow fry them until golden and crisp. This version brings a little Greek island flavor right to your kitchen.

Ingredients

All the fresh ingredients you need to make Santorini-style tomato fritters—simple, vibrant, and full of Mediterranean flavor.

• sweet cherry tomatoes (like Sugar Bombs or any ripe, sweet variety). The base of the fritters—juicy and flavorful. Chop them small.

• Feta cheese: Adds a creamy, salty contrast to the sweet tomatoes. If possible, use sheep’s milk feta for a more authentic, rich flavor.

• All-purpose flour: Helps bind the fritters together. Mix with baking powder before adding.

• Baking powder: Gives a light, airy texture—mix with flour before combining with other ingredients.

• Chopped yellow onion: Adds sweetness and depth.

• Green onions, finely chopped (white and green parts): Add freshness and a mild bite.

• A handful of fresh herbs (parsley, mint, basil), chopped: Brings brightness and that classic Mediterranean flavor.

• Dried oregano: Earthy and aromatic—just a little goes a long way.

• Salt & pepper, to taste: Adjust based on the saltiness of your feta.

• Olive oil, for shallow frying: Use just enough to crisp the fritters without deep frying.

Tips for Perfect Tomato Fritters

• Use sweet tomatoes & drain them well: Sweet cherry tomatoes like Sugar Bombs work best. After chopping, sprinkle them with a little salt and let them sit in a strainer for about 10 minutes to draw out excess water. This keeps the fritters from getting soggy and enhances their flavor.

• Mix baking powder into the flour first: This ensures it’s evenly distributed and helps the fritters puff up slightly for a light texture.

• Add flour gradually: The batter should be thick enough to hold its shape on a spoon or form small patties, but not too dry. Start with half the flour and add more as needed until the texture is scoopable but not runny.

• Shallow fry in olive oil: Use just enough oil to come halfway up the sides of the fritters. Fry on medium-high heat for about 4 minutes per side until golden and crispy. Don’t move them too early—wait until the underside is fully crisp before flipping.

• Don’t crowd the pan: Give each fritter room to cook evenly and flip easily. Work in batches if needed.

• Recipe yields about 24 small fritters: Great for a crowd! You can easily cut the recipe in half if you’re serving a smaller group.

• Optional serving tip: Serve hot with a thick herbed Greek yogurt or a simple lemon-yogurt dip for the full Santorini experience.

Frequently Asked Questions

• Can I make the tomato fritters ahead of time?
  Yes! You can prep the batter a few hours in advance—just keep it covered in the fridge until you’re ready to cook. I don’t recommend frying them too far ahead, though. They’re best enjoyed hot and crispy right out of the pan.

• Can I bake them instead of frying?
  Technically, yes—but they won’t have quite the same golden crust or texture. If you’d like to bake them, brush each fritter with a little olive oil and place them on a parchment-lined baking sheet. Bake at 400°F (200°C) for about 15–20 minutes, flipping halfway through.

  You can also try them in the air fryer at the same temperature—about 10–12 minutes, flipping once. They’ll still be tasty, just a little less crispy than the pan-fried version.

• What can I use instead of feta?
  Feta adds that classic salty, creamy bite, but you could try crumbled goat cheese, ricotta salata, or even shredded halloumi. Just be sure to adjust the salt in the recipe accordingly.
• Do they store well?
  If you have leftovers, store them in the fridge in an airtight container for up to 3 days. Reheat in a dry skillet over medium heat until warm and crisp again—skip the microwave if you want to keep that nice texture!

What to Serve with Tomato Fritters

Serve the fritters warm with herbed Greek yogurt for the perfect Mediterranean-style appetizer.

These crispy tomato fritters make a perfect appetizer, snack, or part of a light summer meal. Here are some of my favorite ways to serve them:

• Herbed Greek yogurt or tzatziki: A cool, creamy dip balances the sweetness of the tomatoes and the salty feta.

• Fresh green salad: Something simple with lemon vinaigrette, cucumbers, or arugula adds a nice contrast.

• Meze platter: Pair them with hummus, olives, grilled vegetables, and warm pita for a Mediterranean spread.

• As a side to grilled meats or fish: They go beautifully with grilled lamb chops, shrimp, or even roasted chicken.

• Drizzle of honey (trust me!): A drizzle of honey or pomegranate molasses can take these over the top for a sweet-savory twist.