Tomato Fritters: A Santorini treat in the kitchen

My encounters with Greek culture may be limited to the annual Greek Fest and countless hours of watching My Big Fat Greek Wedding. Nonetheless, the picturesque setting of Greece, with its white houses and blue oceans, never ceases to amaze me. And after my sister’s recent trip to the Greek island of Santorini, her new Greek-inspired recipe of tomato fritters shows one way you can stave off the vacation blues with an easy dish.

Santorini is popular for its tomatoes, and thus it’s no surprise that this dish would be served there. Tomato fritters, a delicious combination of a crisp outside and a moist inside, are in my opinion best eaten fresh and warm in order to fully appreciate these two distinct textures. Here’s how to make them:


4 ripe, finely chopped medium tomatoes

2 grated medium zucchini

1 grated medium onion

1.5-2 cups self-rising flour

1/2 bunch of finely chopped fresh parsley

1/2 bunch of finely chopped fresh mint or fresh basil

Salt Pepper

Sunflower or canola oil (to fry)


Remember to drain excess water from the zucchini and tomato through a strainer after slicing to prevent too much excess moisture. Next combine ingredients in a bowl, with the exception of flour. Form a thick batter by adding the necessary amount of flour.

Use a non-stick frying pan to heat 1/2 to 3/4 inch of oil. Once oil in pan is heated, spoon out batter by the tablespoon into the oil and fry fritters on both sides until brown.

Remove from pan and drain oil on paper towels.

Choice of herbs can be tweaked to include varying combinations of basil, dill, mint, oregano and parsley. What’s left after patting off any excess oil is simply to enjoy and, if you’re really feeling it – close your eyes and imagine yourself on the beautiful island of Santorini …

(Recipe adapted from:



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