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SANTORINI-STYLE TOMATO FRITTERS (TOMATOKEPTEDES) WITH RICOTTA-FETA CREAM & MINT ONION SALAD

By Delicious Recipes!Posted on
SANTORINI-STYLE TOMATO FRITTERS (TOMATOKEPTEDES) WITH RICOTTA-FETA CREAM & MINT ONION SALAD

SANTORINI-STYLE TOMATO FRITTERS (TOMATOKEPTEDES) WITH RICOTTA-FETA CREAM & MINT ONION SALAD

Inspired by the flavors of Santorini, these tomato fritters combine ripe garden tomatoes, fresh herbs, and creamy feta for a delightfully crispy and creamy bite. Served warm with a smooth ricotta-feta cream and refreshing mint onion salad, they capture the essence of Greek island cuisine. Note: best enjoyed hot, as they lose some creaminess when cooled.

πŸ•’ Prep Time: 30 min

⏲️ Cooking Time: 15 min
🍽️ Yields: 3 servings (approx. 10 fritters)

Ingredients

Tomato Fritters:

  • 400 g ripe, sweet tomatoes, diced
  • 1 medium red onion (approx. 50 g)
  • 10 large fresh basil leaves
  • 10 large fresh mint leaves
  • 1 teaspoon dried oregano, leveled
  • 50 g feta cheese, crumbled
  • 60 g all-purpose flour
  • Β½ teaspoon baking powder
  • Oil for frying
  • Salt and freshly ground black pepper, to taste

Ricotta-Feta Cream:

  • 150 g ricotta
  • 50 g feta
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons water

Minty Onion Salad:

  • 1 medium red onion
  • 10 large fresh mint leaves
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt, to taste

Nutrition

Approximate calories per serving: 1459 kcal

  • Fritters: 850 kcal
  • Cream: 489 kcal
  • Salad: 120 kcal

Instructions

1. Prepare the Ricotta-Feta Cream

  • Blend ricotta, feta, olive oil, and water with an immersion blender until fluffy and smooth.
  • Refrigerate until ready to serve.

2. Prepare the Minty Onion Salad

  • Slice onion finely into thin strips.
  • Sprinkle with a pinch of salt and massage gently with fingers to soften.
  • Let sit for 5 minutes.
  • Add lemon juice and let sit for another 10 minutes.
  • Just before serving, add chopped mint and olive oil. Mix well.

3. Prepare the Tomato Fritter Mixture

  • Dice tomatoes and place in a bowl.
  • Add finely chopped onion, chopped basil, chopped mint, and crumbled feta. Mix gently.
  • Add flour mixed with baking powder, Β½ teaspoon salt, and freshly ground black pepper.
  • Stir until flour is fully absorbed. The mixture will be sticky due to tomato juice but should hold on a spoon.

4. Fry the Fritters

  • Heat oil in a wide frying pan to about 2 cm depth. Ensure oil is hot before frying.
  • Scoop generous tablespoons of batter, gently flatten between your palms into patties.
  • Fry 2–3 fritters at a time without crowding the pan.
  • Cook 2.5 minutes per side without moving to avoid breaking the fragile crust. Flip once golden brown.
  • Drain on paper towels to absorb excess oil.

Serving Suggestions

  • Serve fritters hot on a bed of ricotta-feta cream.
  • Accompany with the refreshing mint onion salad.

πŸ’‘ Tips

  • Use very ripe, flavorful tomatoes for best taste.
  • Handle fritters gently as they’re fragile before forming a crust.
  • Best eaten immediately while warm for that creamy inside and crisp outside contrast.

πŸŽ‰ Perfect For

  • Authentic Greek or Mediterranean meals
  • Light appetizers or vegetarian snacks
  • Summer lunches with fresh herbs and cheese

πŸ“ Final Thoughts

These Santorini-style tomato fritters offer a delicious fusion of crispy exterior and creamy, herb-infused interior, capturing the vibrant essence of Greek island cuisine. Their unique blend of tomatoes, fresh herbs, and feta creates a memorable flavor experience that’s best enjoyed hot. Paired with the smooth ricotta-feta cream and a bright minty onion salad, this dish brings a refreshing and authentic taste of the Mediterranean right to your table.