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Greek Tomato Fritters with Feta and Ouzo
My take on Santorini-style tomato fritters, crisp outside and soft inside.
⭐ Easy
Seasons: All Seasons
Cooking methods: Deep Frying
Dietary categories: Vegetarian

The Story Behind the Recipe

Santorini's tomato fritters have several variations, and this is one version I know and make myself. Fresh grated tomato, onion, parsley and feta come together with a little ouzo for aroma. The approach is simple: taste the base, adjust the flavour, then bind it with egg and as much flour as it needs. Frying gives them a good crust while keeping the centres soft.

If you enjoy this kind of fritter, try my zucchini fritters with feta too.

The Technique

  • Add flour gradually because tomatoes vary in moisture.
  • Taste before adding egg and flour.
Ingredients

  • Fresh tomatoes: 3, grated

  • Onion: 1, grated

  • Spring onions: 1-2, chopped

  • Fresh parsley: 1 handful, chopped

  • Feta: 200 g

  • Egg: 1

  • Ouzo: a little

  • All-purpose flour: as needed

  • Salt and black pepper: to taste

  • Paprika: optional

  • Sunflower oil: for frying

Steps

Method

  1. Mix the tomatoes, onion, spring onions, parsley and feta. Taste and adjust.

  2. Add salt as needed, pepper, a little ouzo and the egg.

  3. Gradually add flour until the mixture holds together sufficiently to fry in small portions. Add paprika if desired.

  4. Heat plenty of sunflower oil and carefully add small portions of the mixture.

  5. Fry in batches, turning until golden and cooked through.

  6. Drain on a rack and serve.

Tips and Secrets

  1. Add flour gradually until the mixture holds on a spoon and can be placed in the pan in small portions. The amount depends on the tomatoes’ moisture.

  2. Taste the base before adding egg and flour, and add only as much salt as needed because the feta already contributes saltiness.

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