Snack · 45 min · greek

Domatokeftedes (Santorini Tomato Fritters)

Greek flavors, weeknight effort. Firm ripe tomatoes meets red onion in a 45-minute snack worth keeping in rotation. It is weeknight cooking that still hits your targets — 6 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Firm ripe tomatoes
• 1 Red onion
• 1/3 cup Fresh mint
• 1 tbsp Dried oregano
• 1 cup All-purpose flour
• 1 tsp Baking powder
• 1/2 cup Olive oil
• 1.5 tsp Salt

Steps

1. Chop the tomatoes into small dice and salt them in a colander for 20 minutes. Tomatoes are even wetter than zucchini, and the salt-drawn juice must drain away or the batter turns to soup.
2. Fold in the minced onion, mint, oregano, flour, and baking powder. The batter should be shaggy and just barely holding together — domatokeftedes are mostly tomato with a little batter, not the reverse.
3. Rest 10 minutes, then fry spoonfuls in 350°F olive oil, 3 minutes per side, until the edges caramelize to a deep amber. The sugars in the tomato do the browning work for you.
4. Drain on a rack and salt while hot. Serve with nothing but lemon wedges — the tomato, mint, and olive oil need no supporting cast.
5. Do not press the fritters flat in the oil — thick, shaggy fritters stay custardy inside while thin ones turn crisp all the way through.

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