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Crispy tomato fritters inspired by Santorini, made with sweet cherry tomatoes, herbs, and feta. Shallow-fried to golden perfection—simple, fresh, and packed with Mediterranean flavor.
Type of Cuisine:
Medierranean
Prep Time: 20 minutes.
Cook Time: 20 minutes
How Many Servings?
6-8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 24 oz sugar bomb tomtoes ( about 4 cups ) | |
| 1/4 cup chopped fresh parsley | |
| 2 tablespoons chopped fresh mint | |
| 2 tablespoons chopped fresh basil | |
| 1 medium yellow onion, chopped small | |
| 4 green onions, finely chopped (white and green parts) | |
| 3/4 cup flour | |
| 2 teaspoon baking powder | |
| 3/4 cup feta cheese crumbled | |
| salt and pepper to taste | |
| 1 cup olive oil |
Preparation
1
Prep the tomatoes
Chop the cherry tomatoes into small pieces and place them in a fine mesh strainer. Sprinkle with a pinch of salt and let them sit for about 10–15 minutes to draw out excess moisture. This keeps the fritters from getting too wet.
Chop the cherry tomatoes into small pieces and place them in a fine mesh strainer. Sprinkle with a pinch of salt and let them sit for about 10–15 minutes to draw out excess moisture. This keeps the fritters from getting too wet.
2
Chop the aromatics
Meanwhile, finely chop the yellow onion, green onions (both white and green parts), and fresh herbs (parsley, mint, basil). Add them all to a large mixing bowl.
Meanwhile, finely chop the yellow onion, green onions (both white and green parts), and fresh herbs (parsley, mint, basil). Add them all to a large mixing bowl.
3
Add flour and baking powder
In a small bowl, mix the flour with baking powder. Gradually add this to the tomato mixture and gently stir to combine.
In a small bowl, mix the flour with baking powder. Gradually add this to the tomato mixture and gently stir to combine.
4
Add feta, season, and mix
Crumble in the feta cheese (preferably sheep’s milk), then season the mixture with salt and black pepper to taste. Mix everything together until the batter holds together when pressed—it should be moist but not runny. You should be able to shape it loosely in your hands or scoop it with a spoon.
Crumble in the feta cheese (preferably sheep’s milk), then season the mixture with salt and black pepper to taste. Mix everything together until the batter holds together when pressed—it should be moist but not runny. You should be able to shape it loosely in your hands or scoop it with a spoon.
5
Shape the fritters
Form the mixture into small patties (about 2–3 tablespoons each) and set them aside on a plate or tray before frying. Pre-shaping helps the process go quickly and evenly.
Form the mixture into small patties (about 2–3 tablespoons each) and set them aside on a plate or tray before frying. Pre-shaping helps the process go quickly and evenly.
6
Heat the oil
In a large skillet, add enough olive oil to cover the bottom halfway up the sides of the fritters (about ¼ inch deep). Heat over medium-high heat. To test if the oil is ready, dip the end of a wooden spoon—if bubbles form around it, you're good to go.
In a large skillet, add enough olive oil to cover the bottom halfway up the sides of the fritters (about ¼ inch deep). Heat over medium-high heat. To test if the oil is ready, dip the end of a wooden spoon—if bubbles form around it, you're good to go.
7
Fry the fritters
Carefully place a few fritters in the hot oil without crowding the pan. Fry for about 4 minutes per side, or until golden brown and crispy. Avoid moving them too early—let them set before flipping.
Carefully place a few fritters in the hot oil without crowding the pan. Fry for about 4 minutes per side, or until golden brown and crispy. Avoid moving them too early—let them set before flipping.
8
Drain and serve
Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. Serve warm, optionally with a dollop of herbed Greek yogurt or a simple lemon-yogurt dip.
Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. Serve warm, optionally with a dollop of herbed Greek yogurt or a simple lemon-yogurt dip.
Recipe Tips & Suggestions
To store:
Let the fritters cool completely, then place them in an airtight container. Store in the refrigerator for up to 3 days.
To reheat:
The best way to bring back their crispy texture is to reheat them in a skillet over medium heat, flipping once until warmed through. You can also warm them in a 375°F (190°C) oven for about 8–10 minutes.
Avoid the microwave—it will make them soft instead of crisp.