Santorini tomatoes grown on this hot dry island are ideal for making these fritters as they are thick-skinned and not very juicy, with our juicy tomatoes, it is important to squeeze out as much liquid as possible otherwise the fritter mix will be too wet. The fritters can be prepared ahead and chilled in the fridge for up to an hour before frying. If you keep them for too long however, they may become soggy as the tomato juice seeps out. They aren't suitable for freezing so enjoy them on the day!
Greek tomato and feta fritters from Santorini
Dietary: Gluten-free option
Makes approximately 12 small fritters
Prep Time: 1 hour
Cook Time: 15 minutes
- 400g (approx 4 medium) tomatoes, finely diced
- ¼ tsp salt
- ½ medium red onion, finely chopped
- 100g cannelini beans, mashed
- 2 tbsp fresh mint, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tsp dried oregano
- 100g plain flour (or gluten free flour)
- 1 tsp baking powder
- ¼ tsp ground black pepper
- Sunflower oil for frying
- Place the tomatoes in a sieve or colander and sprinkle with the salt, stirring through to distribute evenly, and leave to drain over a bowl for 30 minutes.
- In a mixing bowl, combine the tomatoes with the onions and mix well, adding the cannellini beans and the herbs. Stir in most of the flour with the baking powder, turning the mixture gently with a metal spoon to combine but not to crush the tomatoes too much. Depending on the juiciness of the tomatoes, you may not need all the flour, or you may even need a little more if the mix is still quite wet.
- Take a spoonful of the mixture and form into a walnut sized ball. This is easily and less messily done with slightly wet hands. Flatten the ball into a flat fritter. It should stick together easily without feeling too sticky. If the mixture is too wet to form, add another spoonful of flour.
- Heat a little oil in a preferably non-stick frying pan over a medium heat, and fry a fritter until golden brown on both sides. Allow it to cool, then taste and adjust the seasoning if necessary.
- Form the remaining mixture into approx 12 fritters and fry in batches, placing them onto kitchen towel once cooked to absorb excess oil.
- Serve the hot Keftedes with a yoghurt dip such as tzatziki, and some warm pitta or flatbread.
Find more inspiration for seasonal tomatoes in Rachel's September 2017 column in Vegetarian Living magazine.
Delicious food photography by Rob Wicks of Eat Pictures.
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