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Santorini tomato fritters with yogurt dip

Name: Santorini tomato fritters with yogurt dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4-6
Cuisine: Greek recipes
Ingredients: 400g ripe roma (plum) or pomodorino (baby plum) tomatoes; 1½ tablespoons chopped mint; 1 teaspoon dried oregano; 90g plain flour; 1 teaspoon baking powder; 1 teaspoon salt; Light olive oil, for pan-frying; 250g Greek-style yogurt; 1 tablespoon finely chopped dill; Lemon wedges, to serve

Published: 9 Sep 15
Updated: 18 Mar 24

If you’ve ever been to Greece, then you are likely to have come across these tomato fritters. They make them on many of the islands, but they originate from Santorini. A thick batter of tomatoes, mint and flour is dropped into hot olive oil, fried crisp and then eaten with lemon wedges and cold dill yoghurt.

For something a little more decadent, take a look at our green tomato fritters served with bacon mayonnaise.

Recipe from My Street Food Kitchen: Fast and Easy Flavours From Around the World by Jennifer Joyce (£18.99; Murdoch Books)

Easy
Online only

Test kitchen approved

Serves 4-6
Hands-on time 15 min, cook time 15 min

For something a little more decadent, take a look at our green tomato fritters served with bacon mayonnaise.

Recipe from My Street Food Kitchen: Fast and Easy Flavours From Around the World by Jennifer Joyce (£18.99; Murdoch Books)

Vegetarian recipes

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Ingredients

400g ripe roma (plum) or pomodorino (baby plum) tomatoes
1½ tablespoons chopped mint
1 teaspoon dried oregano
90g plain flour
1 teaspoon baking powder
1 teaspoon salt
Light olive oil, for pan-frying
250g Greek-style yogurt
1 tablespoon finely chopped dill
Lemon wedges, to serve

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Method

Cut the tomatoes in half lengthways, scoop out and discard the seeds, then dice the flesh. If using baby tomatoes, cut them lengthways into quarters and leave the seeds in. Combine the tomato flesh, mint, oregano, flour, baking powder and salt  in a medium bowl with 80ml of water and stir until a thick batter forms.
Heat 5cm of oil in a wok or medium heavy-based saucepan over medium–high heat. When a piece of bread dropped into the oil sizzles quickly, the oil is ready. Using a lightly-oiled soup spoon, carefully drop large tablespoons of the batter into the oil—about 4 at a time—and cook them for 30–40 seconds on each side until golden and crisp. Drain on paper towel.
Combine the yoghurt and dill in a small bowl and serve with the hot fritters and lemon wedges.

Recipe from Online only Issue

delicious. tips

Baby plum tomatoes are best but you can also use large ripe ones if you remove the seeds.
The tomatoes can be chopped, covered and refrigerated earlier on the day of making, but the batter needs to be mixed together just before frying.