13 October 2010


Just a few weeks ago, I got married. My husband and I took our honeymoon in Greece. The food was absolutely incredible there, but the best thing that we ate (in my opinion) was tomatokeftedes (tomato balls). I knew as soon as I got home, I was going to have to learn how to make them!

Tomatokeftedes (recipe from Santorini Recipes)
  • 1 ½ cups tomatoes, finely chopped (dehydrated Cycladic tomatoes, if available)
  • ½ cup spring onions, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoon fresh spearmint, finely chopped
  • a pinch of dried crumbled oregano
  • 1 cup plain flour or a little bit more (depending on how juicy the tomatoes are)
  • 1 teaspoon baking powder
  • salt, pepper to taste
  • olive oil for frying
  1. Combine tomatoes, onion and herbs in a bowl.
  2. In a separate bowl, mix together flour and baking powder.
  3. Add flour mixture to tomato mixture a little at a time, stirring constantly until everything is combined into a mixture firm enough to form little balls.
  4. In a medium frying pan, add enough olive oil to cover the bottom of the pan.
  5. Heat oil on medium heat.
  6. Place the tomatokeftedes in the frying pan and cook on each side, until golden.
  7. Remove tomatokeftedes from the pan and place them on paper towel to absorb the extra olive oil.
  8. Serve with lots of tzatziki

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