Tomatokeftedes se Pita (Ντοματοκεφτέδες) is a Santorini specialty: tomato fritters tucked into pita. The fritter, tomatokeftedes, is the whole reason it exists, a soft savory patty of chopped tomato bound with herbs, onion, and flour and fried, here folded into bread to make it handheld. It is a regional dish, tied to Santorini, where the small intense local tomatoes give the fritter its concentrated flavor. Wrapped in pita, it becomes a portable version of a meze.
The build is two parts and both have to be right. The fritter comes first: ripe tomato chopped or grated and drained, mixed with grated onion, herbs, often mint, and just enough flour to bind, then dropped into hot oil in small rounds and fried until the outside is set and browned and the inside stays soft. Draining the tomato is the make-or-break step. Too wet and the batter slumps and fries up greasy and raw in the middle, too dry and the fritter loses the juicy character that is the point. Good fritters are crisp at the edge, tender and tomato-forward inside, and not oily. They are then folded into a soft pita, often with a spread or a few raw vegetables to add coolness and moisture. Good execution keeps the fritters hot and crisp at the moment they go into the bread so they do not steam soft inside the wrap. Sloppy work shows as soggy grease-logged fritters, a batter that fell apart in the oil, or a pita assembled cold and ahead of time so the whole thing turns limp. The contrast to aim for is a warm crisp-edged fritter against soft bread and something cool alongside.
The fritter also stands on its own as a meze, eaten off a plate with a squeeze of lemon and no bread at all, and in that form it deserves its own article rather than being crowded in here. The other broad relative is the meatball-in-pita, built on the same fold-it-into-bread idea but with a fried meat patty instead of the tomato fritter, also its own subject. What is specific here is the pairing: a Santorini tomato fritter, fried to order, wrapped warm in pita.