One of the most popular local dishes from the island of Santorini is Domatokeftedes (tomato fritters), which features fresh tomatoes, shallots, basil and mint. 

Tip: Make sure you use tomatoes that aren’t too ripe, as you need the flesh of the tomato to get the right consistency for your fritters. 


  • 10 x tomatoes, chopped
  • 6 x shallots, chopped
  • 2 x garlic cloves, grated
  • 1/4 x cup mint, chopped
  • 1/4 x cup basil, chopped
  • 1 x tablespoon baking powder
  • 3/4 x cup plain flour
  • olive oil for frying
  • salt & pepper to taste


  • Place chopped tomatoes, shallots, garlic, basil and mint into a bowl and mix together with your hands.
  • Add baking powder, salt, pepper and flour and mix with a wooden spoon. If the mixture is too runny, add a few more tablespoons of flour. 
  • Gather a small handful of the mixture and shape into small fritters. Repeat until all mixture has been made into round, flat balls.  
  • Pour olive oil into a fry pan, so that it is covered about 4cm deep.
  • Place fritters one by one into hot oil and cook for about 4 minutes on each side or until they are golden brown and cooked through. 
  • Place on a paper towel to absorb excess oil and then transfer to serving dish. 

*Recipe & Image by IN+SIGHTS GREECE © (Copyright) 

Penny Zalalas

Executive Editor

At the age of 18, when starting her university degree in Media & Culture, Penny was offered her first role in the industry and began her career at Rupert Murdoch’s News Limited. Since then she has worked as a journalist & editor in both print & online publications, bringing with her 20 + years of experience in magazines. Her utter love for Greece, plus a constant urge to create, innovate & inspire is what led her to launch IN+SIGHTS GREECE.

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