What Greek fritters are made with tomatoes and herbs, especially from Santorini?

The Greek fritters made with tomatoes and herbs, especially from Santorini, are tomatokeftedes.

Tomatokeftedes are savory tomato fritters traditionally associated with Santorini and the Cyclades. Ripe tomatoes are crushed or puréed and combined with flour, onion, parsley, mint, and spices to form a thick batter or dough. The mixture is shaped into small cakes or balls and fried in oil, then served hot or warm as an appetizer.

Santorini tomatoes are central to the dish’s identity. The island’s dry climate and pumice-rich volcanic soil produce intensely flavored tomatoes, historically important before modern irrigation and greenhouse farming. The name combines tomáto, “tomato,” with keftédes, a Greek term for fritters or meatball-like fried foods. They are easy to confuse with kolokythokeftedes, made with zucchini, or spanakokeftedes, made with spinach and herbs.