Pseftokeftedes Santorini

Pseftokeftedes (literally fake meatballs) are the Santorini-island appetizer that proves tomatoes can stand in for ground meat. Locally, the cherry-sized Santorini tomatoes are so concentrated they barely need draining, but Roma plums work beautifully on the mainland or anywhere outside the Cyclades.

The batter is built like a savory pancake. Chopped tomatoes, scallions, garlic, fresh mint, parsley, oregano, and a hit of cinnamon (yes, cinnamon) get tossed with flour and baking powder until the consistency lands somewhere between pancake and fritter batter. The cinnamon is the Greek signature here. It bridges the savory and sweet without ever becoming dessert-like.

Frying happens in shallow olive oil, ideally a Greek one with peppery character. Drop heaping tablespoons in, cook until golden and crisp at the edges, then drain quick on paper. Serve immediately while the outsides shatter and the centers stay tender.

Chef Tips

• Drain the chopped tomatoes briefly in a sieve if they’re juicy. Wet batter spreads instead of holding shape.
• Don’t crowd the pan. Two or three at a time keeps the oil hot and the fritters crisp.
• Keep the oil at medium-high. Too cool and the fritters absorb oil; too hot and the outside burns before the center cooks.
• Tear the mint and parsley by hand instead of chopping. Knife-bruised herbs lose their aroma fast.

Variations

• Add crumbled feta to the batter for a richer, salty version.
• Stir in chopped fresh dill alongside the mint for an even more Aegean profile.
• Serve with a tzatziki dip on the side for a cooling contrast.