While most associated with the island of Santorini, with its special, very flavorful cherry tomatoes, these tomato balls turn up on the menu on many Greek islands. Everybody calls them balls in English because the Greek name is domatokeftedes (keftedes usually meaning meatballs). But… tomato fritters is probably a more accurate name, since most cooks make then flatter than a ball to speed up the frying. And because that’s how their grandmother did it.

1 ½ pounds tomatoes, diced

1 small onion, finely chopped

5 green onions, green and white parts, finely sliced

¼ cup finely chopped parsley

¼ cup basil

2 tablespoons finely chopped fresh mint

2 teaspoons dried crushed oregano

Salt and freshly ground pepper, to taste

1 1/2 cups all-purpose flour (a little more if needed)

1 1/2 teaspoons baking powder

Vegetable oil, for frying

​Tzatziki sauce for dipping

In a large mixing bowl, combine the diced tomatoes, feta, onions and scallions, and herbs. Season lightly with salt and pepper. In a small bowl, combine the flour, 1 teaspoon of salt or to taste, and the baking powder and whisk to combine. Add the flour to the tomato mixture and mix well with a spatula until everything is combined. Add more salt and pepper if desired.

Heat the oil in a frying pan over medium high heat. Carefully drop 1 tablespoon of batter at a time in the oil and fry at least 3 minutes before flipping to prevent the fritter from falling apart. Cook until golden brown all around. 6-7 minutes. Drain the fritters on a plate lined with paper towels. Serve immediately with tzatziki sauce for dipping.