Bring back memories from your Greek island holidays with this delicious Greek ouzo meze from the island of Santorini! Santorini’s local 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, making the very best tomato balls!
If you are contemplating of visiting Santorini for this year’s Greek island holidays, then you must try out this amazing, tasty and extra flavoursome dish.
Looking for an authentic Greek tomatokeftedes recipe? Bring back memories from Greek island holidays with these Santorini tomato balls (tomato fritters)!
Ingredients
Scale
200 grams of tomatoes, finely chopped. Ideally use vine ripened tomatoes to get maximum flavour
200 grams of tomatoes, grated
200 grams of feta cheese, smashed (3.5 ounces)
1/2 of a cup red onion (1 large onion), grated
2 tbsp parsley, finely chopped
10 spearmint leaves, finely chopped
6–7 basil leaves, finely chopped
1 tsp dried oregano
1/2 cup flour (or slightly more if the mixture is too loose)
Cut the tomatoes into 4 pieces, and with a spoon remove the flesh. Chop the flesh of the tomatoes, into small cubes, place in a colander, strain them and add sprinkle of salt. Add the grated tomatoes and mix together. Leave them for 30 minutes.
Into a bowl, combine the chopped tomatoes, the onions, the egg 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 four 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.
Enjoy this very best Greek island recipe with some crusted bread, yogurt and a sip of ouzo!
This recipe is fantastic! The whole family enjoyed. I messed up and put baking soda instead of baking powder, which I think is the reason the mixture came out too dry, so I juiced a whole lemon into it. having some more tartness to the mix seemed like a good addition for my palette
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(495 votes, average: 4.79 out of 5)
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Can you prepare all of the ingredients ahead of time and fry later?
I would think so, yes – get it covered with some cling film and place it in the fridge.
The recipe is missing one key ingredient, an egg. Add just one and it’s perfect.
That’s a great idea! I’ve added it to the recipe
This recipe is fantastic! The whole family enjoyed. I messed up and put baking soda instead of baking powder, which I think is the reason the mixture came out too dry, so I juiced a whole lemon into it. having some more tartness to the mix seemed like a good addition for my palette
3.5 ounces is 100 gr and not 200 gr. Please let me know which one I should add