Domatokeftedes (tomato fritters) are a famous (and delicious) version of the “poor man’s fritters”. They were called as such because meat was really expensive and they replaced it with other ingredients like vegetables, legume, spices which were easier to obtain. Gradually, this need evolved and turned into an interesting culinary tradition that left its mark on some islands and made their fritters famous throughout the world. One of those islands was Santorini. Its famous tomato fritters – made out of Santorini tomatoes – have a special aroma and a unique flavor, which makes them irresistible.
- Grate the tomatoes and place them in a bowl.
- Finely chop the onions and add them to the bowl with the grated tomatoes. If you want, sauté the onions over low heat in the pan. Careful, the onions must not turn golden.
- Add the rest of the ingredients (400 g of all-purpose flour) and mix. The mixture should be thick and porridge-like. If you want, you can keep it in the refrigerator for later.
- The tomatoes will probably release some juices, so you might have to add a little extra all-purpose flour.
- In a frying pan, add sunflower oil and heat. When it reaches 180°C (356* F), add 1-2 fritters using a spoon. Sauté turning them over once. If they break up, you might need to add a little extra all-purpose flour to the mixture.
- When softened and golden, remove from pan. Drain excess oil over a baking pan lined with a lot of paper towel.
- Garnish with the feta cheese and dill and serve.