Happy New Year! Today’s post will be brief, but delicious! It’s our first recipe of the year, and it’s also our last before the big adventure.
The beginning of the month means the new issue of Wine Tourist Magazine and my food and culture column is out. This month’s feature is Greece – which was one of the very first countries we covered on the blog nearly five years ago!
Back then we covered Bechamel, Kotopitta me Feta, Psari a la Spetsiota, Sfiggoi, and Whole Wheat Phyllo. What we didn’t cover were Greek mezedes, similar to Spanish small plates. This month’s meze recipe comes to us from the island of Santorini – Domatokeftedes (or tomato fritters).
The fritters are a simple combination of tomatoes, onions and herbs. We used green onion, minced garlic, parsley, mint, oregano and flour. We also tossed in some cinnamon, thyme and a touch of baking powder.
The ingredients are all mixed together and I have to admit I wasn’t sure how they were going to form a pancake-batter consistency with all the flour, but within a few seconds of stirring, the liquid from the tomatoes does the trick!
After a brief rest in the fridge, spoonfuls of the mixture are fried for a few minutes on each side in a bit of olive oil. The golden brown fritters then drain on paper towels before serving. At this point, Miss A was clamoring.
You can check out the history of Santorini and all about the mezedes table in this month’s issue of the magazine. The recipe is there too!
The fritters are delicious! They are savory with a hint of sweetness and delicious with a spritz of lemon. They ranked high marks with the crew too. 4 spoons from me, 3 spoons from Mike and 3-1/2 spoons from Miss A.
Mr. N also gave the domatokeftedes 3-1/2 spoons and this is a huge deal. Mr. N hates tomatoes. He’ll eat marinara sauce, pizza sauce, ketchup, etc., but never, ever real tomatoes. When he first heard what we were making he was less than pleased. Then he ate one. And then he asked for another.
He loved them! As did we all. These are a great appetizer, small plate or side dish. I can only imagine how delicious they are in Santorini with fresh Santorini tomatoes. Unfortunately, I don’t think we’ll get to Greece on this adventure; although Mr. N is dying to go. He studied Greece in school this year and it’s high on his list of places to visit. Perhaps we’ll find a cheap flight that will make it doable, but if not, well, Rick Steves says it best:
Assume you will return….It’s a blessing that we can never see all of Europe.
And speaking of the trip, six more sleeps. It’s getting very real, yet remains quite surreal. Lots to do and not much time left, but we’ll be back on Saturday with a trip prep and packing update and a bit of our hopes and expectations for the adventure. Until then….
Kalí sas órexi!
For the recipe click here: Santorini Meze – Domatokeftedes
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