Santorini Tomato Fritters with Yoghurt

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      30 min

Appears in
My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

There’s one word to describe this homage to tomatoes: sublime. If you’ve ever been to Greece, then you are likely to have come across these tomato fritters. They make them on many of the islands, but they originate from Santorini. I first tasted them in Crete and have never forgotten them. A thick batter of tomatoes, mint and flour is dropped into hot olive oil, fried crisp and then eaten with lemon wedges and cold dill yoghurt. Baby plum tomatoes are best but you can also use large ripe on