Domatokeftethes (Greek tomato fritters) with tzatziki

By: Nikki and Jordan Shearer

Check out this easy recipe for domatokeftethes (Greek tomato fritters) with tzatziki.


Makes 8-10 fritters

These fritters hold their shape even without eggs added to the batter, just a good glug of olive oil does the trick!

Serve them with tzatziki and freshly squeezed lemon juice and a crisp glass of NZ Sauvignon blanc, and you will be transported to the beautiful Greek island of Santorini.

Domatokeftethes (Greek tomato fritters) with tzatziki

  • 1 zucchini, grated
  • 6 heirloom tomatoes, diced
  • 1/2 red onion, finely diced
  • 2 Tbsp roughly chopped basil
  • 2 Tbsp roughly chopped Italian flat leaf parsley
  • 3/4 cup sifted high grade flour
  • Salt and pepper
  • Olive oil


  1. Combine first 5 ingredients, sift over the flour and stir to combine with a good splash of olive oil to make a batter. Season generously.
  2. Fry large tablespoon amounts of the batter in a pan over a medium heat with olive oil until golden and cooked through.


  • 1 cup Greek yogurt
  • 2 cloves garlic peeled and crushed
  • 1 cucumber peeled, deseeded and grated
  • Juice of ½ lemon
  • Handful of roughly chopped mint
  • Handful of roughly chopped dill
  • Salt and pepper


  1. Squeeze excess water out of grated cucumber. Combine all ingredients in a bowl and season.
  2. Refrigerate until ready to use.

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