Tomato fritters, one of a large variety of vegetable fritters in the cuisine of the southern Aegean, are a specialty mainly of the Cyclades, with slight variations from island to island. They are found in the traditional cooking of Tinos, Syros, Andros and other islands, but, arguably, the most renowned are from Santorini, where the island’s small, waterless tomato is called for. In lieu of it, use well-seeded plum tomatoes. You can find Santorini tomato products as well as a range of lovingly curated Greek ingredients to pair with this recipe, on my online store here.