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Santorini Tomato Patties (Tomatokeftedes Santorinis) on a white plate next to a bowl of tzatziki.
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Santorini Tomato Patties (Tomatokeftedes Santorinis)

A recipe for Santorini Tomato Patties (Tomatokeftedes Santorinis) from the cookbook, Yassou! These Greek pan-fried patties are packed with fresh tomatoes and herbs for a refreshing summer snack.
Course Appetizer
Cuisine Greek
Keyword appetizer, Greece, Greek, Santorini, summer, tomato
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 10 minutes
Total Time 40 minutes
Servings 12 Patties

Ingredients

  • 5 medium heirloom tomatoes or 8 tomatoes on the vine, halved horizontally
  • 1 small red onion finely chopped
  • 1 scallion white and light green parts only, thinly sliced
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh basil
  • 3/4 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 1 1/4 cups (155 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup (180 milliliters) extra-virgin olive oil

To Serve:

  • Tzatziki optional

Instructions

  • Using a teaspoon, scoop out the tomato seeds. Discard the seeds.
  • Chop the tomatoes into 1-inch (2.5 centimeter) chunks and transfer to a large bowl.
  • Add the onion, scallion, parsley, basil, salt, and pepper, and knead with one hand for about 1 minute, until the mixture gains a pulpy texture.
  • In a separate bowl, stir together the flour and baking powder.
  • Add the flour mixture to the tomato mixture and mix. Let rest for 10 minutes.
  • Do a taste test. In a small pan with a little oil, fry a tiny portion of the tomato mixture. Taste and adjust the seasoning, if needed.
  • Moisten your hands with a little water to keep the mixture from sticking to them.
  • Use your hands to scoop out about a heaping tablespoon of the tomato mixture, shape it into a 2-inch (5 centimeter) patty, and pack the mixture down so it won't fall apart. Place the patty on a plate or a tray. Repeat until you have used up all the tomato mixture.
  • Cover the bottom of a medium nonstick pan with olive oil at least 1/4 inch (6 millimeters) deep, and bring to a frying temperature over medium heat. You can check the temperature of the oil by dipping the handle of a wooden spoon in it. When the oil is ready, it will gently sizzle and bubble up around the handle.
  • Line a plate with a paper towel.
  • Working in batches, fry 3 or 4 patties for 2 to 3 minutes on each side, until golden, using two forks to turn them.
  • Take the patties out and let them drain on the paper towel-lined plate.
  • Repeat with the rest of the tomato patties, a third at a time.
  • Serve warm or at room temperature with tzatziki, if desired.
  • Leftover tomatokeftedes Santorinis can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 325˚F (160˚C) for 6 to 8 minutes.