These lip smacking fritters are Santorini’s local favorite. The cherry tomatoes are blessed with an amazing texture due to the volcanic nature of the soil, which is full of minerals and nutrients. It is no surprise that the locals cherish their locally produced tomatoes.
3-4 tomatoes, finely chopped
100g feta cheese, smashed
1/2 of a cup red onion, grated
1 tbsp. parsley, finely chopped
1 tbsp. fresh spearmint, finely chopped
1 tsp dried oregano
1/2 cup flour
1 tsp baking powder
salt and freshly ground paper
oil for frying
- Cut the tomatoes into 4 pieces, and with a spoon remove the flesh. Chop the flesh of the tomatoes, into small cubes and place in a colander with some salt. Leave them for 30 minutes.
- Into a bowl, combine the chopped tomatoes, the onions and mix with a spoon; add the herbs, and the feta cheese, smashed with a fork. In a separate bowl, mix the flour with the baking powder.
- Add the flour mixture to the tomato mixture, whilst stirring with a spoon, until the ingredients are combined and the mixture is firm enough to make the balls. Add a little more flour if needed. Put in the fridge for 30 minutes.
- In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat. Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it.
- Fry the tomatokeftedes for about 2-3 minutes on each side, until nicely colored.
- Place them on paper towel, to absorb the extra olive oil.
- Serve hot with spiced sour creme.