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If you’ve ever been to Greece, you already know: the food is unfairly good. Fresh, simple, and somehow tasting like it was grown ten feet from your plate…because a lot of it was. I recently spent time in Santorini, and between the views, the wine, and the general chaos of navigating so many cobbled stairs, I ate a truly embarrassing number of fritters.
They were everywhere, and I was not complaining.
Tomato fritters (called tomatokeftedes) are a Santorini staple, and once you taste one fresh out of the oil, you’ll understand why. Crispy on the outside, tender and herby inside, with that unmistakable hit of ripe tomato and salty feta. I came home fully intending to recreate them, and with peak tomato season right around the corner, the timing could not be more perfect.
A Quick Word About Santorini Tomatoes
The tomatoes grown on Santorini are something of a local legend — small, cherry-type fruits with a tough outer skin and an intensely sweet, aromatic flesh. The secret is the environment: very little annual rainfall and mineral-rich volcanic soil force the plants to work harder, which concentrates the flavor in a way that flat-out doesn’t happen anywhere else.
You’re probably not flying to Greece to source tomatoes (plus, customs). The good news is that grape or Roma tomatoes are excellent substitutes since both have lower water content than beefsteaks or rounds, which matters a lot here. Go for the ripest ones you can find, because that sweetness is doing real work in this recipe.
Personally, I reach for grape tomatoes every time. Yes…dicing a lot of grape tomatoes can be tedious, but if you find a perfectly sweet batch of them, why not?
Two Recipes, One Platter
This post is a two-for-one situation, and I think you’re going to appreciate both halves.
The fritters are the main event — a little more involved, but absolutely worth it. And alongside them is a whipped lentil dip that I’d describe as the perfect earthy, savory counterpoint to all that bright, herby tomato goodness.
The dip is inspired by fava, a classic Greek dip you’ll find all over Santorini. A small note for the curious: despite the name, traditional fava is actually made from yellow split peas, not fava beans. Go figure. My version uses canned lentils — a deliberate choice to keep things approachable on a busy night without sacrificing any of the flavor. It comes together in a food processor in about three minutes, and it tastes like you tried much harder than that. Winning!
Before You Start: Things Worth Knowing
The fritters are straightforward, but there are a few steps that make the difference between good and really good. Read through these before you dive in.
Don’t skip the draining step — and don’t rush it
Tomatoes are mostly water, and too much moisture in your batter means fritters that won’t hold together or crisp up properly. Tossing the diced tomatoes and grated onion with salt and letting them drain in a colander for 15 minutes is non-negotiable. One important note: don’t press or squeeze the tomatoes while they drain. You want them to release liquid on their own terms. And save that liquid — you may need a splash of it later if your batter turns out too dry.
Mix with a fork, and then walk away
When you’re combining the tomato mixture with the flour, use a fork rather than a spoon or spatula. It’s a small thing that makes a real difference — a fork incorporates everything without overworking the batter, which can develop too much gluten and leave you with a gummy texture instead of a tender one. Once everything is just combined, let the batter rest, undisturbed, for 10 minutes. That rest does double duty: it gives the flour time to fully hydrate (so you get an accurate read on whether the batter is too wet or too dry before you start frying), and it gives any gluten that did form a chance to relax.
Batter consistency is a judgment call
After you combine everything and let the batter rest for 10 minutes, take a look at it. It should be thick and chunky — scoopable, not pourable. If it’s too loose, add a little more flour. If it’s too dry and isn’t holding together, add some of that reserved tomato liquid, a tablespoon at a time. Trust your instincts here; you’re looking for something that holds its shape when you drop it in the pan and press it into a patty.
Know what “deeply golden” looks like
Resist the urge to flip early. The fritters need a solid 2 to 3 minutes per side over medium heat to develop a real crust. Pale and flipped too soon means they’ll fall apart. When they’re ready, they’ll have a rich, deep golden-brown color. That’s your cue.
Play with the herb mix
The recipe calls for at least two fresh herbs from a list of four: oregano, mint, Italian parsley, and dill. All four together is great. Two is also great. This is one of those recipes that rewards using whatever is thriving in your garden or looking best at the market right now.
How to Serve Them
Pile the warm fritters on a platter and go a little heavy on the garnishes — extra crumbled feta, fresh herbs, and a scattering of capers. Serve the whipped lentil dip alongside for swiping and swooping.
If you want to round the whole thing out into more of a spread, tzatziki is a natural addition and a classic pairing. This works beautifully as an appetizer or a light side dish alongside something simple off the grill.
Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for celebrating every. little. thing!
FB | Instagram | Pinterest: @sipandsanity
Santorini-Inspired Tomato Fritters with Whipped Lentil Dip
Use ripe, sweet tomatoes for these fritters. I recommend grape or roma because of their lower water content.
The prep time includes mise en place. This recipes makes about 24 small fritters for appetizers or 12 larger fritters to enjoy as a side dish. I recommend a thin, sturdy spatula for flipping the fritters (like a fish spatula).
Leftovers crisp up nicely in an air fryer!
Source: Sip + Sanity | Linda Feller for Plan to Eat
Course: Appetizers
Cuisine: Greek
Prep Time: 50 min
Cook Time: 8 min
Total Time: 58 min
Yield: 24 appetizer-sized fritters
Serves:
Ingredients
- For the Fritters:
- 1-1⁄2 pounds ripe grape or roma tomatoes diced small (no need to deseed)
- 1⁄2 medium yellow onion grated
- 1 teaspoon kosher salt
- 6 tablespoons fresh herbs (use at least two: oregano, mint, Italian parsley, dill) minced (plus more for garnish)
- 4 ounces Greek feta crumbled by hand (plus more for garnish)
- 1⁄2 cup + 2 tablespoons, all purpose flour (plus more, if needed)
- 2 tablespoons cornstarch
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon black pepper freshly cracked
- 1⁄2 cup neutral oil for shallow frying (avocado or vegetable)
- 2 tablespoons capers drained
- For the Lentil Dip:
- 14 ounces canned lentils drained and rinsed
- 1 clove garlic smashed
- 4 tablespoons extra virgin olive oil
- 1-1⁄2 tablespoons fresh lemon juice
- 1⁄4 teaspoon kosher salt
Directions
- Toss the tomatoes, onion and kosher salt together in a colander set over a bowl. Let it drain for 15 minutes; give it a stir once or twice, but don’t press or squeeze the tomatoes. (Reserve the liquid for later in case the fritter batter is too dry after mixing.)
- While the tomatoes drain, add the lentils to a food processor with the garlic, olive oil, lemon juice and 1/4 teaspoon kosher salt. Blend until smooth, scraping down the sides as needed. It should have the consistency of hummus; if needed, add a tablespoon or two of warm water to loosen the texture. Taste and adjust with salt or additional lemon juice. Set aside.
- In a large bowl, combine the tomatoes and onions with the fresh herbs and crumbled feta.
- In a smaller bow, whisk together the flour, cornstarch, baking powder and black pepper.
- Sprinkle half the flour mixture over the tomatoes and toss together with a fork (a fork will help prevent over-mixing and compressing the batter). Add the remaining flour mixture and toss again to form a thick, chunky batter. Allow the batter to rest for 10 minutes, undisturbed (for the flour to hydrate and relax any gluten formation). After it rests, check the texture: if it’s too loose, add more flour; if it’s too dry, add some of the reserved tomato liquid.
- Meanwhile, heat the oil in a large skillet over medium heat until shimmering (I used a cast iron skillet). Working in batches, drop scoops of batter into the oil and press gently into a patty (about 2 tbsp for appetizer-size or 1/4 cup for side dish-size). Fry until deeply golden and crisp, 2 to 3 minutes per side. Transfer to a paper-towel lined plate to drain, and sprinkle with flaky salt.
- Arrange warm fritters on a platter, and garnish with capers, more fresh herbs, and a bit of crumbled feta. Serve with the whipped lentil dip…and some tzatziki, if you like.
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