Domatokeftedes are an easy and delicious recipe typical of Greek cuisine, originating specifically from the Cyclades islands. It's a delicious finger food, made with a quick dough, fried spoonfuls in boiling seed oil, and made with chopped tomatoes, flour, red onion, and aromatic herbs.
Made without eggs, unlike the classic tomato fritters, domatokeftedes are usually served as an appetizer together with other mezédes, but they are also excellent to offer at brunch time accompanied by a mug of ice-cold beer or a glass of prosecco.
What Tomatoes Are Best For Domatokoftedes?
For best results, we recommend choosing seasonal tomatoes that have reached the perfect level of ripeness and letting them drain in a fine-mesh strainer for half an hour before adding them to the rest of the ingredients. This will help them lose most of their water, resulting in a dry, crispy outside and soft, flavorful center.
Can I Make Domatokoftedes in The Air Fryer?
Yes, and it’s a great way to get them crispy with less oil. Prepare the fritter mixture as usual, then form small patties and lightly spray or brush them with oil. Arrange them in a single layer in the air fryer basket without overcrowding. Cook at 360–375°F (180–190°C) for 10–12 minutes, flipping halfway through, until golden and cooked through.
How to Serve Domatokoftedes
Domatokoftedes are very versatile and can be served in several ways. They’re delicious warm or at room temperature, often paired with tzatziki, Greek yogurt, or a lemony dipping sauce. They also work well as a side dish to grilled meats, seafood, or roasted vegetables. For a light appetizer, arrange them on a platter with fresh herbs, sliced cucumbers, and cherry tomatoes, or serve them in a Mediterranean-style meze spread with olives, feta, and pita bread.
Ingredients
How to Make Domatokoftedes
To prepare the domatokeftedes, first wash the tomatoes under running water, then cut them in half, remove the seeds and leave them to drain in a colander for half an hour: in this way they will lose a large part of their vegetation water.
To prepare the domatokeftedes, first wash the tomatoes under running water, then cut them in half, remove the seeds and leave them to drain in a colander for half an hour: in this way they will lose a large part of their vegetation water.
Once the resting time has elapsed, collect the tomatoes in a bowl, add the chopped red onion, the dried oregano and a chopped mint and basil.
Once the resting time has elapsed, collect the tomatoes in a bowl, add the chopped red onion, the dried oregano and a chopped mint and basil.
Combine the flour and season with salt and pepper.
Combine the flour and season with salt and pepper.
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Mix everything well until you get a fairly homogeneous mixture.
Mix everything well until you get a fairly homogeneous mixture.
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Drop spoonfuls of the prepared mixture into plenty of boiling seed oil.
Drop spoonfuls of the prepared mixture into plenty of boiling seed oil.
Let the pancakes cook for about 4 minutes, then turn them over gently and continue cooking for 3-4 minutes on the other side.
Let the pancakes cook for about 4 minutes, then turn them over gently and continue cooking for 3-4 minutes on the other side.
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When they are golden and fragrant, remove the domatokeftedes with a slotted spoon and leave them to drain on a sheet of kitchen paper.
When they are golden and fragrant, remove the domatokeftedes with a slotted spoon and leave them to drain on a sheet of kitchen paper.
Transfer the domatokeftedes to a serving dish, season with a pinch of salt and serve them immediately, hot and fragrant!
Transfer the domatokeftedes to a serving dish, season with a pinch of salt and serve them immediately, hot and fragrant!
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