Sometimes you just need something warm and cheesy. These Santorini tomato fritters bring a bright, Mediterranean flavor to your table. They are crispy on the outside and tender inside. You can make them in just 35 minutes.
This recipe is perfect for using up garden-fresh tomatoes. Your family will love the salty feta and fresh herbs. Let’s get cooking together.
Why This Recipe Is a Winner
These fritters are a total crowd-pleaser for summer gatherings. They use simple pantry staples like flour and dried oregano. You get a restaurant-quality appetizer without any fancy equipment. It is a great way to get kids to eat veggies.
The combination of sweet tomatoes and salty cheese is perfect. You will feel like you are on a Greek island. This dish is budget-friendly and feels very special. Your guests will definitely ask for the recipe.
How It Comes Together
Making these is much easier than it looks. You just chop, mix, and fry. The secret is removing the extra tomato juice first. This ensures your batter stays thick and easy to handle. Even if you are a beginner, you can fry with confidence. You will have a golden snack ready in no time.
Ingredients You’ll Need
These ingredients are likely already in your kitchen or garden.
- 500g Santorini cherry tomatoes, finely chopped
- 1 large red onion, finely minced
- 150g all-purpose flour
- 100g feta cheese, crumbled
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon baking powder
- Salt and black pepper to taste
- Olive oil for shallow frying
Step-by-Step Directions
- Place chopped tomatoes in a colander and squeeze gently to remove excess liquid while retaining the pulp.
- In a large mixing bowl, combine the tomatoes, minced onion, mint, parsley, and oregano.
- Stir in the crumbled feta cheese and season with salt and pepper.
- Gradually add the flour and baking powder, mixing until a thick, cohesive batter is formed.
- Heat approximately 1 centimeter of olive oil in a heavy-bottomed skillet over medium-high heat.
- Drop tablespoons of the batter into the hot oil, spacing them apart to prevent sticking.
- Fry for 2 to 3 minutes per side until the fritters are deeply golden and crispy.
- Transfer to a plate lined with paper towels to drain excess oil and serve immediately.
Best Ways to Enjoy It
Serve these while they are still hot and crispy. They pair perfectly with a cool bowl of creamy tzatziki. You can also serve them alongside grilled chicken or a salad. They make a wonderful light lunch for a sunny afternoon. Place them on a platter and watch them disappear.
Storage & Reheating
Store any leftover fritters in an airtight container in the fridge. They will stay fresh for up to three days. To get that crunch back, reheat them in a 350°F oven. Bake for about 10 minutes until they sizzle. Avoid the microwave so they do not get soggy. You can also freeze them for a quick snack later.
Tips for Best Results
- Squeeze the chopped tomatoes firmly to remove excess water.
- Do not skip the fresh mint for that authentic flavor.
- Make sure your oil is hot before adding the batter.
- Avoid overcrowding the pan so the fritters stay crispy.
- Use a gluten-free all-purpose blend if you need to.
- Prep the tomato and onion mix a few hours early.
- Add a handful of fresh summer herbs from your garden.
- Serve with a squeeze of fresh lemon for extra brightness.
Ways to Switch It Up
- Swap feta for goat cheese for a creamier texture.
- Use gluten-free flour to make these allergy-friendly.
- Add finely chopped zucchini for extra garden-fresh flavor.
- Replace mint with fresh basil for a different herbal note.
Common Questions
Can I make these ahead?
Yes, you can prep the batter and store it. Fry them right before serving for the best crunch. They are best when fresh.
What if my batter is too thin?
Just stir in another tablespoon of flour. It should be thick enough to hold its shape in the pan. Do not overmix it.
Will kids eat these?
Most kids love the cheesy, fried texture. They are like savory tomato pancakes! Serve them with a familiar dip like ranch.
These little fritters are a wonderful way to celebrate summer. I hope they bring a bit of joy to your kitchen. Happy cooking and enjoy every bite!
— Alex
Ingredients
- 500 g Santorini cherry tomatoes, finely chopped
- 1 large red onion, finely minced
- 150 g all -purpose flour
- 100 g feta cheese, crumbled
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon baking powder
- Salt and black pepper to taste
- Olive oil for shallow frying
Instructions
- Place chopped tomatoes in a colander and squeeze gently to remove excess liquid while retaining the pulp.
- In a large mixing bowl, combine the tomatoes, minced onion, mint, parsley, and oregano.
- Stir in the crumbled feta cheese and season with salt and pepper.
- Gradually add the flour and baking powder, mixing until a thick, cohesive batter is formed.
- Heat approximately 1 centimeter of olive oil in a heavy-bottomed skillet over medium-high heat.
- Drop tablespoons of the batter into the hot oil, spacing them apart to prevent sticking.
- Fry for 2 to 3 minutes per side until the fritters are deeply golden and crispy.
- Transfer to a plate lined with paper towels to drain excess oil and serve immediately.
