Sunday, November 27


Tomatokeftedes are a traditional tomato patty served in Santorini. They are a very popular dish which can be found across the island.

If you want the best ones every, there us a little restaurant by the docks, just below where the "sky cables" are. A Greek tour-guide recommended them and with out a doubt they are hands down the best thing I ever ate.

Of course, when ever I get a craving it isn't easy to pop on a plane to the main land, charter a boat to the island, and get them. So I have tinkered with my taste bud recollection and have come pretty close.

This will make a nice appetizer for 4 or a dish for just me.
Full time: 30 minutes (includes multiple cooking batches)
You will need:

15 oz can diced tomato
1 medium onion, diced fine
1 cup flour
3/4 cup fresh mint, chopped fine
2 tbsp dried parsley
1 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp smoked paprika
Frying oil approx 1 cup

Let us begin:

Drain tomatoes the best you can, then pour in a bowl

Squeeze tomatoes to create a slush like tomato substance

Mix in all ingredients, except flour

Being to add flour, a little at a time to create a paste which is moist but thick

Get a sauté pan with high sides heated over medium high heat

Carefully add in oil, you only want the oil to cover the bottom by approx 1/4" depth. Get oil heated

Once oil is hot, spoon 2 1/2 tbsp size balls of mixture into oil.

Cook until golden brown and rotate to do second side

Remove to wire rack while finishing.

Serve immediately for best taste, but careful the ones straight out of oil are extremely hot