DomatoKeftedes Confidential

One of the most delicious Greek appetizers, especially during the summer, are domatokeftedes meaning fritters made of juicy, ripen Greek tomatoes that taste and smell amazing!



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It’s a very tasty and easy to prepare “meze” which makes a perfect accompaniment for cold beer, ouzo, tsipouro and tsikoudia. You’ll definitely find domatokeftedes served at a traditional tavern by the sea in one of the many Greek islands, but nowadays even acknowledged, modernist chefs may opt to serve them in an upscale restaurant.

DomatoKeftedes is a vegetarian dish made of just tomatoes, onions, flour, olive oil and herbs such as parsley but there are many variations which may also include the flesh of zucchinis, potatoes, feta cheese and whatever else depending on the location! In Santorini they prepare them with their famous small tomatoes as key ingredient, in Evia they also add sundried tomatoes to the mixture and in Astypalaia they always use zucchinis!

They’re served hot with cold tzatziki or plain yogurt or even whipped cheese and nobody can eat only one!


These are the domatokeftedes we tasted in the island of Ios, at the beach restaurant of Koumbara beach, they were cheese free and tasted amazing!

Here’s a recipe for domatokeftedes our Facebook friend Kouzounas Kitchen shared with us:

Ingredients:  4medium Tomatoes ripe, 2 medium Zucchini, 1 large potatoe peeled and sliced, 1 medium white onion finely chopped, 2 cups Flour all purpose, 2 tbsp Parsley finely chopped, 1 tsp fresh basil diced/ mint diced/ dill diced, a pinch of salt, a pinch of pepper, a pinch of cumin, a pinch of lemon pepper, a pinch of oregano, 1 garlic clove minced, 1/2 cup of feta, 1/2 cup of greek yogurt:fage, 1 egg beaten, Greek Olive Oil for frying


Preparing the tomatoes:

  • On the bottom of each tomato, score with a knife an “X-mark”. Place them into a bowl, covered with boiling water and let them stand for 1-2 minutes. Remove the tomatoes and then peel and grate them.

Now in this recipe sometimes I use zucchini, or I just use potatoe. Up to you, but I would do either or. Make sure you grate the zucchini or potatoe into fine pieces in a medium size bowl. Strain out any remaining water.

  • Then add in a bowl the grated tomatoes, zucchini, onion, flour, parsley, dill,basil,mint, oregano, cumin, lemon pepper, minced garlic, salt and pepper to taste and knead to combine. Mix in your wet ingredients to the mix, egg beaten, yogurt and feta. You can use your hands to mix, which I find better then using a whisk. Mix well.
  • Cover the bowl with plastic wrap and leave in fridge until ready to use.

Heat your pan on medium heat to get the oil warm.

Now if your mixture seems to wet, add bread crumbs to a plate and dip your mix into the bread crumbs then place a ball like shape in the pan. Make sure you do a test run to see how hot you need your pan to be.

  • Depending on having a gas stove or electric, check your temp settings. take a spoonful of the tomato mixture and drop it into the hot olive oil.
  • Repeat and fry the “domatokeftedes”, few at a time, until evenly browned. Remove to a platter lined with paper towel, to absorb excess olive oil, and continue with the remaining mixture.

To see Kouzouna’s Kitchen whole recipe and ideas on how to serve this meze press here

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