Santorini tomato fritters

Perfect with the minty dipping sauce.

  • 35 mins cooking
  • Serves 6
  • Print
Fresh flavours of tomato, fetta and oregano come together beautifully in these classic Greek fritters. Serve with a minty yoghurt sauce for snaking or starters.
Looking for more fritter recipes?


  • 4 ripe medium tomatoes (600g), chopped finely
  • 1 large red onion (300g), chopped finely
  • 4 green onions, sliced thinly
  • 1 cup mint leaves, chopped coarsely
  • 2 teaspoons dried greek oregano leaves
  • 1 teaspoon sweet paprika
  • 100 grams vegetarian fetta, crumbled
  • ½ cup (75g) self-raising flour
  • ½ cup (75g) white spelt flour
  • ½ teaspoon bicarbonate of soda
  • 1.25 litres (5 cups) vegetable oil, for deep frying
  • 1 cup (280g) Greek-style yoghurt
  • ¼ cup mint leaves, sliced thinly
  • 60 grams baby spinach leaves
  • lemon wedges, to serve (optional)


  • 1
    Combine tomato, onions, mint, oregano and paprika in a large bowl; season generously. Stand for 30 minutes to release juices from vegetables; drain excess liquid.
  • 2
    Add fetta, sifted flours and soda to tomato mixture; fold gently until well combined (mixture should hold together and will look quite chunky). Drop ⅓ cup of mixture at a time, leaving space between them, onto a baking-paper-lined oven tray.
  • 3
    Heat oil in a medium heavy-based saucepan to 180°C (or until a cube of bread browns in 15 seconds).
  • 4
    Carefully place six of the fritters into the oil at a time, ensuring they don't stick to the base of the pan. Cook for 1½ minutes on each side or until golden brown. Remove with a slotted spoon to a paper-towel-lined tray; drain. Repeat cooking in batches until all fritters are cooked.
  • 5
    Mix yoghurt and mint in a small bowl; season to taste.
  • 6
    Serve hot fritters with minted yoghurt and spinach leaves. Serve with lemon wedges, if you like.


Swap it To make eggplant fritters, use 600g finely chopped eggplant (about 2 medium-sized eggplant), instead of the tomatoes.

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