Preparation Time 25 min
Cooking Time 5 min
Waiting Time 60 min
Persons 4


Cut the tomatoes in half. Remove the seeds and mash them into small pieces with a grater. Pour the tomato pulp into a fine strainer and let it drain its fluids for 1 hour. Pour the tomatoes in a bowl with the rest of the ingredients and stir. The mixture should be thick. If not, add some more flour. Do not add olive oil. Pour the olive oil in a deep skillet until it heats. Pour slowly the mixture into the hot olive oil. Fry them until they golden brown and serve.

* If fasting, omit the egg, the taste does not change.

Nutritional value:

It is an appetizer rich in antioxidants.

Celebrations and special occasions:

This is a recipe cooked from the Association of Women in Metamorphosis during the ‘Feast at Chondrokatsari for the tomato and onion’ as well as in other occasions and has made the best of impressions. Always use onions from the region of Metamorphosis and the unique variety of tomatoes produced only at the region of Chondrokatsari.

Source: Association of women of Metamorphosis of the Municipality of Papaflessa (HESTIA)


  • large ripe tomatoes (3)
  • chopped onion (1 large)
  • flour (1 cup)
  • Egg (1)
  • Oregano (1 teaspoon)
  • Mint (1 teaspoon)
  • Olive oil for frying
  • Salt Pepper